Description
These Pumpkin Spice Pancakes are a delightful fall breakfast treat, combining warm spices and creamy pumpkin puree to create fluffy, flavorful pancakes perfect for cozy mornings. With a tender crumb and a balanced blend of cinnamon, nutmeg, and ginger, they bring seasonal comfort to your breakfast table.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups milk (more if batter is too thick)
- 1 large egg
- 3/4 cup pumpkin puree (drain excess moisture)
- 2 tablespoons vegetable oil or melted butter
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt until evenly incorporated to create a flavorful dry base.
- Combine Wet Ingredients: 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, adding moisture and vibrant color.
- Mix 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 okay to keep the pancakes fluffy.
- Adjust Consistency: If the batter feels too thick, add a little more milk to loosen it so it pours easily but isn’t runny.
- Preheat Skillet: Heat your griddle or non-stick skillet over medium heat until hot, optionally brushing with butter or oil to prevent sticking. A gentle sizzle indicates proper heat.
- Cook Pancakes First Side: Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and Cook Second Side: Gently flip the pancakes and cook for another 2 minutes until golden brown and cooked through, with a firm but springy texture.
- Keep Warm: Transfer cooked pancakes to a plate and keep warm while cooking remaining batter, adjusting heat to avoid over-browning.
- Serve: Serve the pumpkin pancakes warm with syrup, yogurt, or your favorite fall toppings to enjoy their tender crumb and spiced aroma.
Notes
- Drain excess moisture from pumpkin puree for best batter consistency.
- Do not overmix the batter to ensure fluffy pancakes.
- Use a non-stick skillet or griddle for best results and easier flipping.
- Keep cooked pancakes warm in a low oven if preparing a large batch.
- Customize toppings with maple syrup, whipped cream, or toasted nuts for extra flavor.
