Easy Pumpkin Pancakes
These easy pumpkin pancakes are fluffy, warm, and filled with cozy fall flavor. Ready in just 10 minutes, they’re the perfect autumn breakfast treat with maple syrup and butter.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Griddle / Skillet
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¼ cups (156 g) all-purpose flour
2 tablespoons (35 g) light brown sugar
2 teaspoons baking powder
½ teaspoon salt
2 ½ teaspoons pumpkin pie spice
1 cup (250 mL) whole milk (or low-fat or non-dairy alternative)
⅓ cup (75 g) canned pumpkin purée (e.g., Libby’s)
2 tablespoons melted butter
1 large egg, room temperature
Instructions
In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and pumpkin pie spice.
In a separate medium bowl, mix the milk, pumpkin purée, melted butter, and egg until well combined.
Fold the wet mixture into the dry ingredients until fully incorporated. Do not overmix.
Let the batter rest for 15 minutes while the griddle or skillet preheats.
Spray a griddle or skillet with nonstick spray and heat over medium. Pour about 1/4 cup of batter per pancake.
Cook for about 3 minutes per side, flipping when the edges begin to set and bubbles appear on the surface.
Serve hot with butter, maple syrup, or your favorite fall toppings.
Notes
Pumpkin Pie Spice Substitute: Use 1 ½ tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + ¼ tsp allspice or cloves.
Make Ahead: Pancakes can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Reheat: Use a toaster oven or bake at 350°F for about 10 minutes.
Recipe is easily doubled or tripled—just use a larger bowl!
Find it online: https://elladishes.com/easy-pumpkin-pancakes/
