Breakfast
Pumpkin Spice Pancakes
Fluffy fall pancakes with canned pumpkin and warm spices.
⏱ 30 min (10 min prep, 20 min cooking)
🍽 Serves 4 · 3 pancakes (about 4 inches)
quickkid friendlyfreezer friendly
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Batter
- 1½ cup All-purpose flour
- 2 tbsp Brown sugar
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Table salt
- 1½ tsp Pumpkin pie spice
- 1¼ cup 2% milk
- ¾ cup Pumpkin puree (canned)
- 1 Eggs, large
- 2 tbsp Butter, salted, melted, plus more for the pan
- 1 tsp Vanilla extract
To serve
- ¼ cup Maple syrup (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: griddle or large nonstick skillet, large bowl, whisk, spatula.
- Whisk the flour, brown sugar, baking powder, baking soda, salt and spice in a large bowl.
- In another bowl, whisk the milk, pumpkin, egg, melted butter and vanilla. Pour into the dry ingredients and stir just until combined; small lumps are fine. Let rest 5 minutes.
- Heat a griddle over medium heat and brush with butter. Pour 1/4 cup batter per pancake. Cook until bubbles form and the edges look dry, 2 to 3 minutes. Flip and cook 1 to 2 minutes more, until cooked through in the center.
- Keep warm on a baking sheet in a 200°F oven while you cook the rest.
Make aheadMix the dry ingredients in a jar the night before. Cooked pancakes keep 3 days in the fridge.
❄️ FreezerFreeze cooled pancakes in one layer, then bag for up to 2 months for best quality. Reheat in the toaster.
↺ LeftoversToast a cold pancake and spread with peanut butter for a snack.
🧒 With kidsPumpkin batter is thick, so pancakes cook a little slower. Kids can whisk and pour with help.
Dairy-free swapUse a plant milk and oil instead of butter.
Gluten-free swapUse a gluten-free flour blend.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.