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Pumpkin Spice Pancakes

Pumpkin spice pancakes are fluffy, golden-brown breakfast cakes infused with warm spices such as cinnamon, nutmeg, and ginger. The batter is mixed until smooth, then poured onto a hot griddle to develop a tender crumb and slightly crispy edges, topped with whipped cream or syrup for added richness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup pure pumpkin puree
  • 1 cup milk
  • 2 large eggs
  • 2 tablespoons unsalted butter melted

Equipment

  • Mixing Bowls
  • Whisk
  • Griddle or non-stick skillet
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
  2. In a separate bowl, stir the pumpkin puree, milk, eggs, and melted butter until smooth and well blended.
  3. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; the batter should be slightly lumpy but smooth.
  4. Preheat a griddle or non-stick skillet over medium heat until hot, enough that a few drops of water dance and evaporate quickly.
  5. Lightly butter the skillet to prevent sticking and prevent burning, then pour about 1/4 cup of batter for each pancake, spreading slightly to form a circle.
  6. Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes, then carefully flip with a spatula.
  7. Cook the other side for another 2 minutes until golden brown and cooked through; the pancakes will be fluffy with a slightly crispy exterior.
  8. Transfer the cooked pancakes to a plate, keep warm covered with a clean towel, and repeat with remaining batter.
  9. Serve the pancakes warm, topped with whipped cream or drizzled with maple syrup to enhance their cozy, spicy aroma.

Notes

For extra flavor, add a pinch of vanilla extract to the wet ingredients. Make sure not to overmix the batter to keep the pancakes fluffy. Keep cooked pancakes warm in a low oven if preparing in batches.