Ingredients
Scale
- 1¼ cups (156 g) all-purpose flour
- 2 tbsp (35 g) light brown sugar
- 2 tsp (8 g) baking powder
- ½ tsp (3 g) salt
- 2½ tsp (7 g) pumpkin pie spice
- 1 cup (250 ml) whole milk (low-fat or non-dairy also works)
- ⅓ cup (75 g) canned pumpkin purée
- 2 tbsp (30 ml) melted butter
- 1 large egg, at room temperature
Instructions
- Dry ingredients. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Set aside.
- Wet ingredients. In a medium bowl, mix the milk, pumpkin purée, melted butter, and egg until combined.
- Combine. Fold the pumpkin mixture into the dry ingredients and stir until just incorporated. Don’t overmix.
- Rest. Let the batter sit for 15 minutes while the griddle heats.
- Cook. Spray a griddle with nonstick spray and bring it to medium heat. Pour about ¼ cup of batter per pancake. Cook for about 3 minutes, until the edges set and bubbles appear on the surface. Flip and cook for 2–3 minutes more, until golden and cooked through.
- Serve. Serve immediately with butter and maple syrup.
Notes
- Homemade pumpkin pie spice: 1½ tsp ground cinnamon + ½ tsp ground ginger + ¼ tsp ground nutmeg + ¼ tsp ground allspice or cloves.
- Large batch: The recipe doubles or triples easily. Use a bigger bowl.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze in a zip-top bag for up to 3 months. Reheat in the oven at 350°F (175°C) for about 10 minutes, or in a toaster.
- Gummy centers? Lower the heat slightly so the pancakes cook through before the outsides brown.
Nutrition is an estimate and will vary with the brands used.
- Prep Time: 5 minutes
- Rest Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried (Griddle)
- Cuisine: American
- Diet: Vegetarian