Pumpkin Spice Pancakes

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Pumpkin pancakes are a regular fall and winter breakfast at our house. These are fluffy and laced with all of the fall spices we love. These are best served with Pumpkin spice latte and lots of butter and toasted pecans/walnuts. This recipe doubles easily so you can entertain a crowd ! Feel free to try some mix-ins like chocolate chips, blueberries or raisins.

Pumpkin Spice Pancakes

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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 3/4 cup All Purpose Flour
  • 1.5 tsp Baking Powder
  • 1 tbsp Brown Sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon powder, plus more to garnish
  • 1/8 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/2 cup milk any
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 tsp Vinegar
  • 1/2 tsp pure vanilla
  • 2 tbsp olive oil or butter
  • Butter to garnish, optional
  • Maple Syrup / Honey optional
  • Toasted walnuts or pecans good to have but entirely optional

Instructions
 

  • In a large bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger. 
  • In a separate bowl, whisk together milk and pumpkin puree, then add eggs and mix well; lastly, add vinegar and vanilla. Give a gentle mix one more time.
  • Add wet ingredients to dry ingredients and stir with a wooden spoon gently until just combined. Don't over mix.
  • Heat a lightly oiled/ buttered griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
  • These pancakes can be garnished as per your personal preference. We like to top these with maple syrup and toasted walnuts. Don't forget to sprinkle some cinnamon over the top!

Notes

Instead of using cinnamon, ginger and nutmeg separately, you may use 1 tsp of pumpkin spice. 
I have never frozen the batter but I think it should stay good for few weeks in freezer. Let me know if you try freezing this batter.
If the batter is too thick to handle, add few drops of milk. Go slow and add milk drops until you get the right pancake batter like consistency. It may happen depending on the brand of pumpkin puree you are using. I use Libbys.
Don’t forget to share in the comments below how these turned out for you.
Keyword easy pumpkin spice pancakes, best pumpkin spice pancakes, Pumpkin Pancakes, Holiday Breakfast, DIY Breakfast, Kid Friendly Breakfasts

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