Pumpkin Pancakes

These pumpkin spice pancakes are the perfect breakfast for fall! Soft, fluffy pancakes are packed with pumpkin flavor and taste amazing with a drizzle of maple syrup.

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Ingredients

¼ cup unsalted butter , plus more for the griddle
2 cups all-purpose flour
⅓ cup light brown sugar
1 Tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon Kosher salt
1 ½ cups milk
2 large eggs , whisked
2 teaspoons vanilla extract
1 cup canned pumpkin (I prefer Libby's)

Optional mix in's: 1/2 cup chocolate chips or Chopped pecans

For serving: Syrup

Instructions

Prep. Preheat a griddle to 300°F, or a skillet over medium-high heat. Melt 1/4 cup butter in the microwave and set aside to cool for 3 minutes.
Make batter. In a large bowl, whisk together 2 cups flour, 1/3 cup brown sugar, 1 Tablespoon pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 3/4 teaspoon salt. Stir in 1 1/2 cups milk and melted butter just until combined. Mix in the 2 eggs, 2 teaspoons vanilla, and 1 cup pumpkin, just until most the lumps are gone and the batter is smooth.
Cook pancakes. Coat the griddle (or skillet) with butter and pour 1/4 cup batter onto the heated griddle. Cook the pancakes 2 minutes, or until bubbles appear. Flip the pancakes and cook the other side 1 minute, or just until lightly browned and the centers are cooked.
Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.

Notes

Freezer tip: Allow pancakes to cool and then place in a freezer container. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.

Nutrition