Pumpkin Spice Pancakes
These pumpkin spice pancakes are made by combining pumpkin puree with a simple batter of flour, eggs, and milk, then cooking the batter on a griddle until golden and fluffy. The final pancakes have a vibrant orange color and a tender, moist interior with a lightly crisp exterior, infused with cinnamon and warm spices.
Equipment
- Mixing bowl
- Whisk
- Griddle or non-stick skillet
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder just enough for fluffiness
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/4 cups milk more if batter is too thick
- 1 large egg
- 3/4 cup pumpkin puree drain excess moisture for best results
- 2 tablespoons vegetable oil or melted butter
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt until evenly incorporated. This creates a flavorful dry base for your batter.
- In a separate bowl, beat the egg, then stir in the milk, pumpkin puree, and vegetable oil or melted butter until the mixture is smooth and well combined. The pumpkin adds moisture and vibrant color to the batter.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few lumps are fine and help keep the pancakes fluffy.
- If the batter feels too thick, splash in a little more milk to loosen it. It should pour easily but not be runny.
- Preheat your griddle or non-stick skillet over medium heat until hot, and optionally brush with a little butter or oil. You should hear a gentle sizzle when the batter hits the pan.
- Spoon about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Gently flip the pancakes with a spatula and cook for another 2 minutes or until golden brown and cooked through. The pancakes should feel firm but spring back lightly when pressed.
- Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adjusting heat as needed to prevent over-browning.
- Serve the pumpkin pancakes warm, topped with syrup, yogurt, or your favorite fall toppings. Enjoy their tender crumb and warm, spiced aroma.
Notes
Ensure to drain excess moisture from the pumpkin puree to prevent the batter from becoming too thin. Keep an eye on the heat to prevent burning; each batch may need slight adjustments. These pancakes freeze well—reheat in a toaster or oven for quick mornings.