Description
These fluffy spiced pumpkin pancakes combine warm autumn spices with smooth pumpkin puree to create a delicious and comforting breakfast treat. Soft and tender, these pancakes are perfect for a cozy morning and pair wonderfully with classic toppings like maple syrup or whipped cream.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 cup milk
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined to ensure even distribution of spices and leavening agents.
- Mix Wet Ingredients: In a separate bowl, combine the milk, pumpkin puree, eggs, melted butter, and vanilla extract. Mix until the mixture is smooth and uniform without lumps.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy; avoid overmixing to keep the pancakes tender and fluffy.
- Preheat Skillet or Griddle: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray to prevent sticking and enhance flavor.
- Cook Pancakes: Using about 1/4 cup of batter per pancake, pour onto the skillet. If necessary, gently spread the batter to shape the pancakes evenly.
- Flip Pancakes: Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for an additional 2 minutes until the other side is golden brown and cooked through.
- Repeat Cooking: Continue cooking the remaining batter in batches, applying more butter or cooking spray as needed to maintain a non-stick surface.
- Serve: Serve the pancakes immediately while warm, topped with your favorite accompaniments such as maple syrup, whipped cream, or a sprinkle of cinnamon sugar.
Notes
- Do not overmix the batter to keep pancakes light and fluffy; a few lumps are fine.
- Adjust the cooking temperature as needed to avoid burning or undercooking the pancakes.
- Use canned pumpkin puree for best texture and flavor; fresh pumpkin can be substituted but may require straining excess moisture.
- For dairy-free options, substitute milk and butter with plant-based alternatives.
- Store leftover pancakes wrapped in foil or airtight containers and reheat in a toaster or skillet for best results.
