Description
Enjoy the cozy flavors of fall with these fluffy Pumpkin Spice Pancakes, perfect for breakfast or brunch. Infused with pumpkin puree and aromatic spices, they make a delightful treat for any occasion. Serve them warm with maple syrup and optional toppings for a delicious start to your day.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup milk (or your favorite non-dairy milk)
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter (or coconut oil for a dairy-free option)
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Maple syrup, for serving
- Optional: whipped cream and pumpkin seeds for garnish
Instructions
- In a large mixing bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, mix the wet ingredients: milk, pumpkin puree, egg, melted butter (or coconut oil), and vanilla extract. Whisk until smooth and free of lumps.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula or wooden spoon. Be careful not to overmix; a few lumps are fine.
- Heat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling a few drops of water on the surface; if they sizzle, the pan is ready.
- Add a small amount of butter or oil to the skillet. Once melted and bubbling, pour about 1/4 cup of batter onto the skillet for each pancake, leaving space between them.
- Cook for 2-3 minutes on the first side, watching for bubbles to form. When they do, and the edges look set, flip the pancakes.
- Cook for another 1-2 minutes on the other side until golden brown. Repeat with the remaining batter, adding more butter or oil as needed.
- Stack the cooked pancakes on a plate, keeping them warm under a clean kitchen towel.
- Drizzle with maple syrup and, if desired, top with whipped cream and pumpkin seeds for garnish. Dust with extra cinnamon or powdered sugar for an inviting presentation.
- If you have leftovers, let them cool completely and store in an airtight container in the fridge. Reheat in the toaster or microwave for a quick breakfast.
Notes
- For a dairy-free option, substitute regular milk with almond, soy, or oat milk and use coconut oil instead of butter.
- Feel free to customize the spices according to your taste preferences.
- These pancakes are perfect for a cozy weekend breakfast or a festive brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes