Description
Pumpkin Spice Pancakes are a delightful autumn breakfast treat, infused with warm spices and pumpkin puree for moist, fluffy pancakes. Perfectly complemented with butter and maple syrup, they bring cozy fall flavors to your morning table.
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup pumpkin puree
- 1 cup whole milk
- 1 egg
- 2 tablespoons butter, melted
Instructions
- Mix Dry Ingredients: In a medium bowl, combine the flour, brown sugar, pumpkin pie spice, baking powder, and salt thoroughly to ensure even distribution of flavors and rising agents.
- Add Wet Ingredients: Stir in the pumpkin puree, whole milk, egg, and melted butter into the dry mixture. Whisk gently until just combined; avoid overmixing to keep pancakes tender.
- Heat the Cooking Surface: Preheat a griddle to 350°F or heat a flat-bottomed skillet over medium heat. Lightly grease with non-stick cooking spray or butter to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the heated surface, forming circular shapes. Cook until bubbles form on the surface, then carefully flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve and Enjoy: Plate the warm pancakes and top with additional butter and maple syrup for a classic fall breakfast experience.
Notes
- Use canned or freshly made pumpkin puree, but avoid pumpkin pie filling as it contains extra sugars and spices.
- Cook pancakes over medium to low heat to ensure they cook through without burning, considering the moisture from pumpkin puree.
- Maple syrup is the perfect topping, and a dollop of whipped cream adds extra sweetness and richness if desired.
- Store leftovers in an airtight container in the refrigerator and consume within 5 days for best quality.
- Nutritional values are approximate and may vary based on exact ingredients used.
