Light and Fluffy Pumpkin Spice Pancakes
Fluffy fall-inspired pancakes made with real pumpkin puree and warm pumpkin spices. These soft and flavorful pancakes are perfect for breakfast or brunch and taste amazing with just a little butter—no syrup required!
Equipment
- Measuring cups and spoons
- Large bowl
- Whisk
- Large skillet
- Spatula
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated white sugar (or brown sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 pinch ground cloves
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup canned pumpkin puree (not pie filling)
- 2 tablespoons butter, melted
- 1 large egg, lightly beaten
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the milk, pumpkin puree, melted butter, and egg until smooth.
- Fold the wet mixture into the dry ingredients until just combined. Do not overmix; a few lumps are fine.
- Melt a little butter in a skillet over medium heat. Pour 1/4 cup of batter per pancake and cook for about 3 minutes per side, until golden brown and fluffy.
- Serve warm with butter, syrup, or your favorite toppings.
Notes
Don't overmix the batter—it's okay if it's slightly lumpy. Be sure to use canned pumpkin puree, not pumpkin pie mix. For a richer flavor, try substituting brown sugar for white sugar. Serve warm with butter, syrup, or even a dollop of whipped cream for a festive touch.