Fluffy Pumpkin Spice Pancakes (Print)

Light and airy pancakes with pumpkin and warm spices for a cozy autumn morning.

# Components:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)

→ Wet Ingredients

07 - 1 cup whole milk
08 - 3/4 cup canned pumpkin puree
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted (plus more for cooking)
11 - 1 teaspoon vanilla extract

# Method:

01 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
02 - In a separate bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
04 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
06 - Flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
07 - Serve warm, optionally topped with maple syrup, whipped cream, or toasted pecans.

# Expert Advice:

01 -
  • They puff up like little clouds and stay soft even as they cool on the plate.
  • The spice blend wraps around you like a favorite sweater without tasting like a candle.
  • You can make them on a weekday and still feel like youre treating yourself to something special.
02 -
  • Letting the batter rest for five minutes after mixing gives the leavening agents time to activate and makes the pancakes noticeably airier.
  • If your first pancake comes out pale or gummy, your heat is too low, bump it up just a touch.
  • Dont press down on the pancakes with the spatula, it squeezes out all the fluff you worked to build.
03 -
  • Wipe the skillet with a paper towel between batches to remove any burnt butter bits that can speckle the next round.
  • If the batter thickens as it sits, thin it with a splash of milk to bring it back to pourable consistency.
  • The second side always cooks faster than the first, so watch closely once you flip to avoid burning.
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