PUMPKIN SPICE PANCAKES
These fluffy Pumpkin Spice Pancakes are the ultimate cozy fall breakfast! Made with real pumpkin puree, warm cinnamon, and pumpkin spice, they’re quick to whip up and perfect for a family favorite brunch or even an easy weeknight dinner. Serve them warm with butter, maple syrup, and a drizzle of sweet condensed milk for the perfect autumn comfort food.
Ingredients
- 1 cup all purpose flour
- 2 tablespoon brown sugar
- 2 tsp baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin puree
- 1 egg
- 2 tablespoon unsalted butter melted (plus more for cooking)
- 1 tsp vanilla extract
- 1 cup milk
Optional toppings
- maple syrup
- whipped cream
- chopped pecans or walnuts
- sweetened and condensed milk
- butter
- sprinkle od additional cinnamon
Instructions
- Mix Wet Ingredients: In a large mixing bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth and fully combined.
- Sift Dry Ingredients :In a separate bowl, sift together the flour, brown sugar, baking powder, salt, cinnamon, and pumpkin spice.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Stir just until no streaks of flour remain, don’t overmix or the pancakes may become dense.
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Cook the Pancakes: Pour about ⅓ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles form and the edges start to look set. Flip and cook for another 1–2 minutes until golden brown.
- Serve & Enjoy: Serve warm with melted butter, a drizzle of maple syrup, and a swirl of sweetened condensed milk for the ultimate fall pancake experience.
- Pro Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.