Irresistibly Fluffy Pumpkin Spice Pancakes to Brighten Mornings
These Fluffy Pumpkin Spice Pancakes are a delightful breakfast treat, perfect for cozy autumn mornings.
Equipment
- Large bowl
- Whisk
- Non-stick skillet
Ingredients
For the Batter
- 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free option
- 2 tbsp sugar brown sugar gives a richer taste
- 1 tbsp baking powder ensure it's fresh for best results
- 1 tbsp pumpkin pie spice substitute with cinnamon and nutmeg if unavailable
- 1/2 tsp salt balances sweetness
- 1 cup milk dairy-free options like almond or oat milk can be used
- 1 cup canned pumpkin puree ensure it’s pure pumpkin without additives
- 1 large egg a flax egg can be used for a vegan version
- 2 tbsp melted butter can be substituted with vegetable oil for a dairy-free option
- 1 tsp vanilla extract
Instructions
Making Pancakes
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, pumpkin pie spice, and salt until well combined.
- In a separate bowl, mix together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Preheat a non-stick skillet over medium heat, lightly greasing it. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface (about 2-3 minutes). Flip and cook for another 2-3 minutes until golden brown.
- Serve warm, drizzling with maple syrup and topping with whipped cream or nuts.
Notes
Optional: Top with powdered sugar for an extra treat.
Nutrition
Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 1000IUCalcium: 50mgIron: 1mg
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