Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1 1/4 cups milk (dairy or plant-based)
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1/3 cup brown sugar or granulated sugar
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
- Optional toppings: whipped cream, maple syrup, chopped pecans or walnuts
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is well combined.
- Combine the Wet Ingredients: In a separate bowl, whisk the pumpkin puree, milk, eggs, melted butter, sugar, and vanilla extract until smooth and even.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently just until combined — a few lumps are fine, but be careful not to overmix as that can make the pancakes tough.
- Let the Batter Rest: Allow the batter to sit for about 5 minutes. This gives it time to thicken a bit and helps the pancakes come out soft and fluffy.
- Cook the Pancakes: Heat a greased griddle or skillet over medium heat. Pour about 1/4 cup of batter for each pancake. Cook until bubbles start to appear on the surface and the edges look set, around 2-3 minutes. Flip and cook for another 2 minutes until golden brown and fully cooked inside.
- Serve and Enjoy: Keep the cooked pancakes warm while you finish the rest. Serve stacked with whipped cream, maple syrup, and a sprinkle of nuts if you like. Enjoy your delicious fall-inspired pumpkin spice pancakes warm!
Notes
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Reheat in a toaster or microwave until warm.
- Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
- Cook on medium heat for even browning without burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 10g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg