This pumpkin pancakes recipe makes tender, moist, and perfectly-spiced flapjacks! Serve with maple syrup for a cozy fall breakfast.
- 1 cup [140 g] all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice*
- 1/2 teaspoon kosher salt
- 2 large eggs
- 3/4 cup pumpkin puree
- ¾ cup milk of choice
- ¼ cup neutral oil (or melted unsalted butter)
- In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, whisk the eggs, then whisk in the pumpkin puree, milk, and oil (or melted butter).
- Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
- Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
- Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
Pumpkin pie spice is a nice shortcut for the warming spices in pumpkin pie. You’ll notice this recipe also uses cinnamon, which ups the cozy factor even more (yes, use both!). If you don’t have pie spice, substitute 1/2 teaspoon ground ginger, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves or nutmeg.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Pancakes
- Diet: Vegetarian
Keywords: Pumpkin pancakes, pumpkin pancake recipe, pumpkin pancakes recipe