Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1 cup milk (whole or 2% works best)
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 tablespoons melted butter (unsalted)
- 1 teaspoon pure vanilla extract
- Optional: Maple syrup, butter, or pecans for topping
Instructions
- Step 1: Whisk the Dry Ingredients In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice. Use a whisk to stir everything together until the spices are evenly distributed throughout the flour. This ensures every bite has a consistent flavor and helps the baking powder act evenly for a better lift.
- Step 2: Combine the Wet Ingredients In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract. Stir vigorously until the mixture is smooth and the pumpkin puree is fully integrated into the liquids. Make sure your butter has cooled slightly before adding it so it does not scramble the egg.
- Step 3: Create the Batter Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together. Stop mixing as soon as the flour streaks disappear. A few lumps in the batter are perfectly fine; overmixing will lead to tough, rubbery pancakes rather than light and fluffy ones.
- Step 4: Heat the Griddle Place a large non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray. To test if it is ready, drop a tiny bit of water onto the surface—if it sizzles and dances, you are ready to cook. Reduce the heat slightly to medium-low to prevent the pumpkin from burning before the center is cooked.
- Step 5: Cook the Pancakes Scoop about ¼ cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until small bubbles form on the surface and the edges look set. Carefully flip the pancakes with a spatula and cook for another 1 to 2 minutes on the other side until golden brown. Repeat with the remaining batter.
- Step 6: Plating Stack the warm pancakes on a plate. Top them with a generous pat of butter and a drizzle of real maple syrup. For extra crunch and flavor, sprinkle some toasted pecans or a dash of extra cinnamon on top. Serve immediately while they are hot and fluffy.
- Cook Time: 25 minutes