Pumpkin Spice Pancakes
These pumpkin spice pancakes are thick, fluffy, and golden-brown, made by incorporating pumpkin puree and warming spices into a pancake batter. The batter is gently folded and cooked on a hot griddle until bubbles form and edges set, resulting in tender, aromatic pancakes with a slightly moist interior and crisp edges.
Print
Pin
Calories: 250kcal
Servings: 4
Equipment
- Griddle or non-stick skillet
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour sifted for smooth batter
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon warm and fragrant
- 1/4 teaspoon ground nutmeg aromatic and spicy
- 1/4 teaspoon ground ginger adds a subtle heat
- 1/2 teaspoon salt
- 1 cup milk dairy or non-dairy as preferred
- 1/2 cup pumpkin puree unsweetened
- 2 large eggs lightly beaten
- 2 tablespoons unsalted butter melted, for the batter and cooking
- maple syrup to taste for serving optional, enhances flavor
Instructions
- In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- In a separate bowl, whisk together the milk, pumpkin puree, eggs, and melted butter until smooth and integrated.
- Pour the wet mixture into the dry ingredients and gently fold them together with a spatula until just combined. Do not overmix; some lumps are fine. Let the batter rest for 2 minutes to allow the gluten to relax.
- Heat a griddle or non-stick skillet over medium heat and lightly oil the surface. Once hot, scoop about 1/4 cup of batter for each pancake onto the griddle, leaving space between them.
- Cook the pancakes for about 2-3 minutes until bubbles form on the surface and the edges look set. The bottoms should be golden brown.
- Gently flip the pancakes and cook for another 2 minutes until golden and cooked through. Adjust heat as needed to prevent burning.
- Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more oil as needed.
- Serve the warm pancakes topped with a drizzle of maple syrup and optional toppings like apple slices or toasted walnuts for extra flavor and crunch.
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 350mg | Potassium: 200mg | Sugar: 12g | Vitamin C: 2mg | Calcium: 120mg | Iron: 2mg