October: Pumpkin Spice Pancakes

Embrace the pumpkin craze of October with these fluffy pancakes. Infused with warming spices like cinnamon and nutmeg, they are perfect for a cozy breakfast or brunch treat.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1 cup buttermilk

1/2 cup pumpkin puree

1 large egg

2 tbsp unsalted butter, melted

1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

2. In another bowl, combine the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Mix until smooth.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

4. Heat a nonstick skillet over medium heat and lightly grease it with butter or oil.

5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.

6. Serve warm with maple syrup and additional butter if desired.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat pancakes in a toaster or in a skillet over medium heat until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.