Easy Spiced Pumpkin Pancakes
These cozy pumpkin pancakes are the perfect way to enjoy a chilly autumn morning.
dailyrecipesbook.comThere is something so special about waking up to the smell of pumpkin and cinnamon on a weekend morning. These pancakes turn out incredibly soft and fluffy, and they have just the right amount of spice to make your kitchen smell amazing.
My favorite trick for these is to keep your heat on the lower side. Pumpkin makes the batter a bit more delicate than regular pancakes, so a slow and steady cook ensures they are golden brown all the way through without burning.
Ingredients
- 1 and 1/2 cups all purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- 1
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- 2
In a separate medium bowl, mix the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix, as a few small lumps are perfectly fine.
- 4
Heat a lightly oiled frying pan or griddle over medium low heat.
- 5
Scoop about 1/4 cup of batter onto the griddle for each pancake.
- 6
Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
๐ก Tips
Serve these warm with a generous drizzle of maple syrup and a handful of toasted pecans for a nice crunch. If you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to two days.
Made this recipe? Let us know how it went.
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