Pumpkin Spice Pancake
These pumpkin pancakes are fluffy, soft and the perfect breakfast item to whip up on a fall morning. If a steaming stack of pancakes at breakfast wasn't good enough, pancakes full of pumpkin spice and brown sugar will definitely do the trick.
Ingredients
- 2 cups all-purpose flour (240 g)
- 1/3 cup brown sugar
- 3 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 cup pure canned pumpkin puree
- 1 1/2 cups whole milk (room temperature)
- 1/4 cup oil
- 2 tablespoons unsalted butter (melted) + extra for cooking
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together all-purpose flour, brown sugar, pumpkin pie spice, baking powder, and salt. Set aside.2 cups all-purpose flour (240 g), 1/3 cup brown sugar, 3 teaspoons baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon salt
- In a separate bowl add pumpkin puree, eggs, milk, oil, butter and vanilla extract. Stir until fully combined.1 cup pure canned pumpkin puree, 1 1/2 cups whole milk (room temperature), 1/4 cup oil, 2 tablespoons unsalted butter (melted) + extra for cooking, 1 large egg, 1 teaspoon vanilla extract
- Pour the wet ingredients over the dry ingredients. Gently fold the batter using a spatula. Be careful not to overmix the batter (Note: A few lumps in the batter are normal).
- Preheat a cast iron pan or griddle over medium heat. Once the pan is heated, spray some oil or add some butter. Scoop 1/4 cup of pancake mix onto the pan and spread out the batter using the bottom of a measuring cup or ladle.
- Wait until bubbles start to form on the surface of the pancake and flip. Cook for about 2 to 3 minutes on each side. Repeat the process with the remaining batter.
- Serve pancakes with pumpkin butter and maple syrup. Enjoy!