Description
Start your day with the best pumpkin pancake recipe! These fluffy, perfectly spiced pancakes are easy to make and guaranteed to be a fall favorite.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup (240g) canned 100% pure pumpkin puree (not pie filling)
- 1 cup (240ml) milk (whole milk or buttermilk recommended)
- 2 large eggs
- 4 tablespoons (56g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- Optional: Maple syrup, whipped cream, candied pecans for serving
Instructions
- 1. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- 2. Mix Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth.
- 3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. A few lumps are fine; do not overmix. Let the batter rest for 5-10 minutes.
- 4. Cook Pancakes: Heat a lightly oiled griddle or large non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until bubbles appear on the surface and edges are set, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- 5. Serve: Serve hot with your favorite toppings like maple syrup, butter, or whipped cream.
- Prep Time: 15 mins
- Cook Time: 20 mins