Pumpkin Pancakes
Fluffy pancakes made with pumpkin puree, warm spices, and all-purpose flour, cooked on a griddle until golden. Serve warm with your choice of toppings and optional sweet or savory sauces.
Ingredients
Method
In a large mixing bowl, whisk together flour, pumpkin pie spice, baking powder, sugar, and salt.
In a separate bowl, whisk together pumpkin puree, eggs, milk, and melted butter until smooth.
Pour wet ingredients into dry ingredients and stir gently with a whisk until just combined; do not overmix—small lumps are fine.
Heat a griddle or non-stick skillet over medium heat. Lightly butter or oil the surface.
Pour 0.25 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges appear dry, about 2–3 minutes.
Flip and cook the other side until golden brown, about 1–2 minutes. Transfer to a plate and keep warm.
Stack pancakes and serve warm with honey, cinnamon, pecans, or any preferred toppings.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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