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Fluffy Pumpkin Pancakes for a Weekend Brunch

A stack of fluffy, golden-orange pumpkin pancakes dusted with powdered sugar on a white plate.
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Make light and spiced pumpkin pancakes quickly for a satisfying fall breakfast that everyone enjoys.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup canned pumpkin puree
  • 1 large egg
  • 2 tablespoons melted butter, plus more for the griddle
  • 1 teaspoon vanilla extract

Instructions

  1. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. Whisk these dry ingredients together.
  2. In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. The batter should be thick.
  4. Heat a lightly buttered griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side. You know the first side is done when bubbles appear on the surface and the edges look set. Flip carefully.
  7. Cook the second side for 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately with your favorite toppings.

Notes

  • For thicker pancakes, let the batter rest for 5 minutes before cooking.
  • To freeze: Cool pancakes completely, then stack them between sheets of parchment paper in a freezer bag. Reheat in a toaster or microwave.
  • Adjust spice amounts to your preference for a stronger pumpkin spice flavor.

Nutrition

Find it online: https://cookincorner.com/pumpkin-pancakes-fluffy-easy-fall-breakfast/