Fluffy Pumpkin Spice Pancakes (Print View)

Light, airy pancakes infused with pumpkin and warm spices for comforting mornings.

# Components:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)

→ Wet Ingredients

07 - 1 cup whole milk
08 - 3/4 cup canned pumpkin puree
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted (plus more for cooking)
11 - 1 teaspoon vanilla extract

# Method:

01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
02 - In a separate bowl, whisk milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and gently stir until just combined; avoid overmixing.
04 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup batter per pancake onto skillet. Cook 2–3 minutes until bubbles form and edges set.
06 - Flip pancakes and cook an additional 1–2 minutes until golden brown and cooked through.
07 - Serve warm with maple syrup, whipped cream, or toasted pecans as desired.

# Expert Advice:

01 -
  • The batter comes together in one bowl with no fancy equipment or tricky techniques.
  • Each bite tastes like autumn without being heavy or overly sweet.
  • They reheat beautifully, so you can make a double batch and freeze half for busy mornings.
02 -
  • Overmixing the batter will give you tough, flat pancakes instead of fluffy clouds.
  • Let the batter rest for five minutes before cooking if you have the time, it makes a noticeable difference in texture.
  • Keep your heat at medium, not high, or the outsides will burn before the centers cook through.
03 -
  • Use a quarter-cup measuring cup to portion the batter so every pancake cooks evenly.
  • Wipe the skillet with a paper towel between batches to prevent burnt butter bits from sticking to the next round.
  • If the batter thickens as it sits, stir in a tablespoon of milk to loosen it back up.
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