Pumpkin Spice Pancakes
Pumpkin Spice Pancakes
Ingredients
Dry ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash of ground ginger
- Dash of ground cloves
Wet ingredients
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
Toppings
- Cinnamon sugar
- Maple syrup
- Whipped cream
Instructions
- 1
Preheat the oven to 200 degrees F.
- 2
In a medium bowl, combine the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- 3
In a large glass measuring cup or another bowl, whisk together the milk, pumpkin puree, egg and oil (or butter, if using).
- 4
Pour mixture over dry ingredients and whisk just until moist.
- 5
Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle.
- 6
Scoop a scant 1/4 cup batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes.
- 7
Flip over and cook until the bottom is lightly golden brown, about 45 seconds.
- 8
Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter.
- 9
Serve immediately with cinnamon sugar, maple syrup, and whipped cream, if desired.





