Pumpkin Spice Pancakes
Pumpkin Spice Pancakes are loaded with sweet, warm spices and flavors. Topped with butter and maple syrup, these moist and fluffy pancakes are the perfect breakfast on a cool, crisp fall morning.
Servings: 12 pancakes
In a medium bowl, mix together the flour, brown sugar, pumpkin pie spice, baking powder, and salt.
Add in the pumpkin puree, milk, egg, and butter. Whisk until just combined.
Heat a griddle to 350°F or a flat-bottomed skillet to medium heat. Coat with non-stick cooking spray or butter.
Scoop out about 1/4 cup of the batter for each pancake and pour into a circular shape on the hot griddle or skillet.
Cook until bubbles appear on top, then flip and cook an additional 1-2 minutes until golden and cooked through.
Serve pancakes topped with butter and maple syrup.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- You can use canned or fresh pumpkin puree, but be sure not to use pumpkin pie filling (it's not the same as pumpkin puree).
- Be sure to cook on medium heat or lower so that the pancakes will cook through in the center without burning on the outside. Pumpkin puree does add moisture so these pancakes will be fluffy, but still moist.
- Maple syrup is delicious on pumpkin pancakes, or to sweeten them up even more, add a dollop of whipped cream.
- Store leftover pancakes tightly covered in the refrigerator. Use within 5 days.
Serving: 1serving | Calories: 81kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 64mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1700IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg