Tiny Pumpkin 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
- Measuring cups
- Measuring spoons
- tablespoon
- Nonstick pan or griddle
- Spatula
- Small plate for stacking
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- ½ cup pumpkin purée
- 1 large egg
- ¾ cup milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Optional Toppings
- Maple syrup
- Butter
- Whipped cream
- Cinnamon sugar
- Pecans
Instructions
- Whisk the flour, sugar, baking powder, baking soda, spices, and salt in a bowl.
- In another bowl, stir together the pumpkin, egg, milk, butter, and vanilla.
- Pour the wet mixture into the dry and stir gently until just combined.
- Warm a nonstick pan over medium heat until it’s ready for a test drop of batter. Drop small spoonful onto the pan, keeping them about bite-size.
- When tiny bubbles form, I know they’re ready to flip.
- Turn each one carefully and cook the other side until golden.
- Serve them warm with maple syrup or a tiny pat of butter. A sprinkle of cinnamon or a few chopped pecans makes them even cozier.
