These Pumpkin Spice Pancakes are the perfect way to celebrate the flavors of fall. Packed with pumpkin puree and a blend of warm spices like cinnamon, nutmeg, and ginger, they’re wonderfully fluffy and comforting. Whether you’re enjoying a leisurely weekend breakfast or hosting a cozy brunch, these pancakes are sure to be a hit.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons packed light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup milk
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- butter, for cooking
Method:
In a large bowl, whisk together the flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger until well combined.
In another bowl, whisk together the milk, pumpkin puree, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a large skillet or griddle over medium heat and add a small amount of butter to coat the surface.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more.
Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
