Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Wet Ingredients
- 1 cup milk
- ½ cup pumpkin purée
- 1 large egg
- 2 tbsp melted butter or oil
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined.
- Prepare Wet Ingredients: In a separate bowl, mix the milk, pumpkin purée, egg, melted butter (or oil), and vanilla extract until smooth and well blended.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently just until the mixture is combined; do not overmix to keep the pancakes fluffy.
- Heat Skillet: Preheat a lightly greased skillet or griddle over medium heat to ensure even cooking and prevent sticking.
- Cook Pancakes: Pour small amounts of batter onto the skillet. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip Pancakes: Carefully flip the pancakes and cook for an additional 1-2 minutes until both sides are golden brown and cooked through.
- Serve Warm: Remove from the skillet and serve immediately while warm, ideally with maple syrup, whipped cream, or your favorite toppings.
Notes
- Do not overmix the batter to avoid tough pancakes; a few lumps are okay.
- Optional add-ins include chocolate chips or chopped nuts for extra texture and flavor.
- Serve with classic toppings like maple syrup or whipped cream for a delicious breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
