Light and Fluffy Pumpkin Spice Pancakes

Pumpkin spice pancakes being drizzled with maple syrup.

Light and Fluffy Pumpkin Spice Pancakes

Fluffy pancakes made with real pumpkin, and warm pumpkin spices - these pretty pancakes are perfect for Fall and taste amazing with just a little butter (no syrup required)

Course Breakfast, Brunch

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 284kcal

Author Kylee Ayotte

Equipment

Ingredients

Dry

1 1/4 cups all-purpose flour
2 tablespoons white sugar
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
pinch ground cloves
1/2 teaspoon salt

Wet

1 cup milk
1/2 cup canned pumpkin not the pie filling
2 tablespoons butter melted
1 egg lightly beaten

US Customary - Metric

Instructions

Make the batter

Whisk dry ingredients (1 1/4 cups all-purpose flour, 2 tablespoons white sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 2 teaspoon baking powder, 1/2 teaspoon salt, and pinch ground cloves) in a bowl.
In a separate bowl whisk together 1 cup milk, 1/2 cup canned pumpkin, 2 tablespoons butter (melted), and 1 egg.
Fold the wet into dry ingredients until just combined, don't overmix.

Cook the pancakes

Melt a little butter in a skillet over medium heat.
Pour 1/4 cup batter for each pancake. Go bigger if you wish, but know it will take longer.
Cook pancakes about 3 minutes per side.
Devour.

Notes

Don't overmix the batter - a little lumpy is JUST FINE.
Use canned pumpkin puree, not pumpkin pie mix (different things, I promise)
Use brown sugar in place of the white sugar. Trust me.

Nutrition