Can you feel it? The air getting cooler, the leaves turning colors – it’s time to fully immerse yourself in those pumpkin vibes! Treat yourself to a stack of light and fluffy Pumpkin Pancakes with their perfectly crisp edges. Each bite takes you right into the fall season, especially when paired with a piping hot cup of coffee on those brisk days. These pancakes also serve as a perfect way to use up any leftover pumpkin purée from your seasonal baking. And if you’re feeling extra fancy, sprinkle some toasted pecans on top, or keep it simple with a drizzle of maple syrup and a side of savory bacon.
Pumpkin Pancakes
Cook time: 15 min
Ingredients:
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1½ tsp cinnamon
- 1 tsp allspice
- ¼ tsp ginger
- ½ tsp salt
- ½ cup pumpkin pureé
- 3 Tbsp unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 3 Tbsp maple syrup, plus more for serving
- Vegetable oil, for cooking
Instructions:
Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup.
Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds.
Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
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