Description
These Pumpkin Spice Pancakes are warm, fluffy, and loaded with fall flavor. Perfect for cozy mornings, they’re made with real pumpkin, cinnamon, and maple syrup for a seasonal breakfast treat everyone will love.
Ingredients
1½ cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
¼ teaspoon baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground allspice
¼ teaspoon ground ginger
½ teaspoon salt
½ cup pure pumpkin (such as Libby’s)
3 tablespoons unsalted butter, melted
1 cup milk
2 large eggs
3 tablespoons maple syrup, plus more for serving
Vegetable oil, for cooking
Instructions
1. Preheat the oven to 200°F (95°C) and set a rack in the middle. Line a baking sheet with foil for easy cleanup.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt.
3. In a large bowl, whisk the pumpkin and melted butter together.
4. Whisk in the milk, followed by the eggs and maple syrup.
5. Add the dry ingredients to the wet and whisk until smooth. If the batter is too thick, add 1–2 tablespoons of milk.
6. Heat a griddle or nonstick skillet over medium heat. Lightly coat with vegetable oil.
7. Scoop ¼ cup of batter onto the griddle and cook until puffed and bubbly, about 2 minutes.
8. Flip and cook the other side until golden, about 30 seconds.
9. Serve warm with maple syrup or transfer to the baking sheet to keep warm in the oven while cooking the rest.
Notes
If your batter thickens while resting, just stir in a splash more milk.
Try adding a handful of chopped pecans or chocolate chips for a twist.
Freezes well—just reheat in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 8g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg