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Pumpkin Spice Pancakes

These pumpkin spice pancakes are made by mixing a batter infused with pumpkin puree and warm spices such as cinnamon and nutmeg. The batter is cooked on a griddle until lightly golden and fluffy, resulting in moist, slightly thick pancakes with a speckled appearance and a tender texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • ¾ cup milk
  • 2 tablespoons unsalted butter, melted

Equipment

  • Mixing bowl
  • Whisk
  • Griddle or non-stick skillet
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
  2. Add the pumpkin puree, eggs, milk, and melted butter to the dry ingredients. Whisk until just combined and the batter is smooth, but do not overmix.
  3. Preheat a griddle or non-stick skillet over medium heat until hot. Lightly grease if necessary.
  4. Pour ¼ cup portions of batter onto the hot griddle, spacing them apart. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  5. Flip the pancakes carefully with a spatula and cook for another 2 minutes until golden brown and cooked through.
  6. Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adjusting heat as necessary.
  7. Serve the pumpkin spice pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or toasted pecans.