Fall favorites include thick and fluffy Pumpkin Pancakes! Warm pumpkin spices fill these pancakes, which are excellent with whipped cream, maple syrup, and chopped pecans.
– Pumpkin Pancake– 1¼ cup all-purpose flour– 2 tablespoons granulated sugar– 2½ teaspoons baking powder– 2 teaspoons pumpkin pie spice– ½ teaspoon kosher salt– 1 cup 2% milk– 1/3 cup pure pumpkin– 2 large eggs beaten– 2 tablespoons canola or vegetable oil– 2 teaspoons vanilla extract– For Serving– Chopped pecan– Warmed maple syrup– Homemade whipped cream– Softened butter
Ingredient
Mix flour, sugar, baking powder, pumpkin pie spice, and kosher salt in a large bowl. Whisk with wire.
Step 1
Step 1
Instructions
Place wet ingredients in the bigger dry basin. Mix with a wooden spoon or rubber spatula until no flour streaks remain.
Step 2
Step 2
Rest the batter at room temperature for 10 minutes.
While the batter rests, heat the griddle or skillet pan to medium (350° F).
Step 3
Step 3
Spray cooking spray lightly after heating. Measure 1/4 cup pancake batter and pour it onto the heating skillet or griddle.
Flip with a spatula after 2 minutes on each side.
Step 4
Step 4
Serve pancakes immediately with hot maple or pancake syrup, homemade whipped cream (recipe below), and chopped pecans.
We prefer these pancakes with buttermilk syrup.