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Cozy Pumpkin Spice Pancakes Recipe

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5 from 28 reviews

These Cozy Pumpkin Spice Pancakes are a perfect fall breakfast treat, loaded with warm spices and creamy pumpkin puree. Fluffy and flavorful, they bring a comforting seasonal twist to your morning routine.

Ingredients

For the Batter

  • 1 cup All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tbsp Light Brown Sugar
  • 1/2 tsp Kosher Salt
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1 cup Whole Milk
  • 1 cup Pumpkin Puree
  • 2 Large Eggs
  • 1 tsp Pure Vanilla Extract

For Cooking

  • 1 tbsp Butter (for greasing)

Instructions

  1. Mix Dry Ingredients: In a spacious mixing bowl, whisk together the all-purpose flour, baking powder, light brown sugar, kosher salt, ground cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
  2. Combine Wet Ingredients: In a separate bowl, blend the milk and pumpkin puree together until smooth. Then, crack in the large eggs one at a time, whisking well after each addition to ensure a smooth batter. Stir in the pure vanilla extract for added flavor.
  3. Fold Batter: Gently fold the wet ingredients into the dry mix, stirring just until combined to avoid overmixing which can make pancakes tough. Let the batter rest for 2-3 minutes to allow ingredients to meld and leavening to activate.
  4. Preheat Skillet: Preheat a non-stick skillet over medium heat and add a small pat of butter to grease the surface and add flavor. Ensure the skillet is hot enough so pancakes cook evenly.
  5. Cook Pancakes: Pour 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, then carefully flip and cook until golden brown on the other side, about 2-3 minutes per side.
  6. Serve Warm: Remove pancakes from skillet and serve immediately with your favorite toppings like maple syrup, whipped cream, or additional pumpkin spice.

Notes

  • For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
  • Use almond milk or other dairy-free milk for a lactose-free alternative.
  • To make vegan pancakes, replace eggs with flax eggs or applesauce and use dairy-free milk and oil instead of butter.
  • You can swap pumpkin pie spice for a mix of cinnamon, nutmeg, ginger, and cloves if preferred.
  • Do not use canned pumpkin pie filling as it contains added sugars and spices that can alter the flavor.
  • Letting the batter rest helps with fluffiness by allowing baking powder to activate fully.

Find it online: https://mealsbykate.com/cozy-pumpkin-spice-pancakes-recipe/