Description
These pancakes celebrate the flavors of fall with a fluffy texture and rich pumpkin spice taste. Ideal for brunch or a comforting snack!
Ingredients
Scale
- 1 ½ cups (186g) all-purpose flour
- ¼ cup (50g) brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 6 tablespoons (65g) pumpkin puree
- 2 large eggs
- 1 tablespoon (15ml) vegetable oil
- 1 teaspoon vanilla
- 1 cup (237ml) milk (any kind or nondairy)
Instructions
- Preheat the griddle over medium heat and lightly grease it.
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon, and pie spice.
- In another bowl, whisk pumpkin puree, eggs, oil, vanilla, and milk until smooth.
- Pour wet ingredients into dry, folding gently to combine; some lumps are okay.
- Scoop about 1/4 cup of batter onto the skillet; cook until bubbles form, then flip and cook until golden brown.
Notes
Ensure baking powder and soda are fresh for optimal fluffiness.
Use room temperature ingredients for even cooking and texture.
Leftover batter can be stored in the fridge for up to 24 hours.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 10g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg