Pumpkin Spice Pancakes with Maple Syrup
Fluffy pancakes made with pumpkin puree, cinnamon, ginger, and nutmeg, cooked on a hot griddle.
Equipment
- Griddle or nonstick skillet
- Two mixing bowls
- Whisk
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 2 tbsp brown sugar
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp kosher salt
- 1 ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 ½ cup milk room temperature
- ¾ cup pumpkin puree pure, not pie filling
- 2 large eggs room temperature
- 3 tbsp unsalted butter melted, plus more for the pan
- 1 tsp pure vanilla extract
Instructions
Cooking
- Heat the pan. Preheat a griddle or nonstick skillet over medium heat.
- Make the batter. Whisk the dry ingredients in one bowl and the milk, pumpkin puree, eggs, melted butter, and vanilla in another, then stir them together until just combined with a few lumps.
- Cook the first side. Coat the hot pan with butter and pour about 1/3 cup of batter per pancake. Cook until the edges look dry and bubbles pop.
- Flip. Flip and cook 3 to 4 minutes more until golden brown.
- Repeat. Cook the remaining batter, buttering the pan as needed, and serve warm.
Notes
Substitutions: Low fat milk can replace whole milk.
Tips: Do not overmix, and leave a few lumps in the batter.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months.