Description
Delightfully spiced pumpkin pie pancakes perfect for a cozy breakfast or brunch. These fluffy pancakes combine warm autumn spices and pumpkin purée to create a nostalgic flavor reminiscent of classic pumpkin pie, served best with maple syrup and your favorite toppings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 1/2 cups whole milk
- 1 large egg
- 2 tablespoons vegetable oil, plus more for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside the dry mixture.
- Combine Wet Ingredients: In a separate medium bowl, whisk the canned pumpkin purée, whole milk, egg, and vegetable oil until smooth and well combined.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined. It is important to keep the batter lumpy to avoid dense pancakes, so do not overmix.
- Heat the Pan: Warm a large nonstick sauté pan over medium-low heat and add a small amount of vegetable oil to coat the bottom. Let the oil heat for 2 to 3 minutes to prepare the surface for cooking.
- Cook Pancakes: Using a spoon or small ladle, scoop 3 to 4 tablespoons of batter per pancake into the pan. Cook until bubbles form in the center and the edges start to look set, then carefully flip the pancake. Continue cooking until the pancake is cooked through and no longer doughy in the middle.
- Serve: Serve your pumpkin pie pancakes warm with your favorite toppings such as maple syrup, fresh fruit, nuts, or whipped cream for a delicious autumn-inspired breakfast.
Notes
- Do not overmix the batter; a few lumps are fine and help keep the pancakes light and fluffy.
- Use canned pumpkin purée, not pumpkin pie filling, to control sweetness and spices.
- Adjust the heat to avoid burning the pancakes before they are cooked through.
- If you prefer thinner pancakes, you can add a little more milk to the batter.
- These pancakes freeze well; reheat gently in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
