Pumpkin Spice Pancakes Recipe
These Pumpkin Spice Pancakes are a delectable fall breakfast treat that perfectly captures the flavors of the season. Fluffy, spiced pancakes with a hint of pumpkin, they are sure to become a family favorite!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes about 8 pancakes
- Category: Breakfast, Brunch
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
Wet Ingredients:
- 1 cup milk (dairy or non-dairy)
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 2 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract
Instructions
- Dry mix – In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- Wet mix – In another bowl, whisk milk, pumpkin purée, egg, melted butter, and vanilla until smooth.
- Combine – Pour wet ingredients into dry, gently stir until just combined (lumpy is fine—don’t overmix).
- Cook – Heat a lightly buttered skillet or griddle over medium heat. Pour about ¼ cup batter per pancake.
- Flip – Cook until bubbles appear and edges are set (2–3 min), then flip and cook 1–2 min more.
- Serve – Top with maple syrup, whipped cream, or candied pecans for extra fall flair.
Notes
- For extra flavor, add a handful of chocolate chips or chopped nuts to the batter.
- To keep pancakes warm while cooking in batches, place them on a baking sheet in a 200°F oven.
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 5g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Find it online: https://cookedbysarah.com/pumpkin-spice-pancakes-recipe/
