Fluffy pumpkin pancakes made with real pumpkin, and warm pumpkin spices – these pretty pancakes are perfect for fall and taste amazing with just a little butter and syrup.
Whisk dry ingredients in a bowl.
In a separate bowl whisk together wet ingredients
Fold wet into dry ingredients until just combined, don’t overmix. Grease and heat a skillet over medium heat.
Pour 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side.
Finish cooking and devour.
Use canned pumpkin puree, not pumpkin pie mix
Don’t overmix the batter – a little lumpy is JUST FINE.
Use brown sugar in place of the white sugar. Trust me.