Description
Fluffy pumpkin spice pancakes with warm autumn flavors, perfect for breakfast or brunch.
Ingredients
1 1/2 cups all-purpose or gluten-free flour
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1 cup pumpkin puree
1 cup milk or almond milk
2 large eggs or flax eggs
3 tbsp melted butter or coconut oil
1 tsp vanilla extract
Instructions
1. Preheat skillet or griddle to medium heat.
2. Whisk dry ingredients together.
3. Whisk wet ingredients together.
4. Fold wet ingredients into dry until just combined.
5. Scoop 1/4 cup batter per pancake onto skillet.
6. Cook 2–3 minutes until bubbles form.
7. Flip and cook 2 more minutes until golden.
8. Serve immediately with desired toppings.
Notes
Batter can rest 5-10 minutes for fluffier pancakes.
Store leftovers in refrigerator up to 3 days.
Freeze cooked pancakes up to 1 month.
Reheat in skillet or toaster for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Pumpkin Spice Pancakes, Autumn Breakfast, Brunch Recipes