Pumpkin Spice Pancakes

Start your autumn mornings with fluffy, delicious pancakes infused with pumpkin puree and a blend of warm spices. These pancakes are perfect for cozy breakfasts and will make your home smell like fall. Topped with a drizzle of maple syrup, they are the ultimate autumn comfort food.

Prep time: 10 minutes
Cook time: 5 minutes
Serves: 4

Ingredients

1 cup all-purpose flour

1 tbsp sugar

2 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

1/8 tsp ground cloves

3/4 cup pumpkin puree

1 cup buttermilk

1 large egg

2 tbsp melted butter

1/2 tsp vanilla extract

Instructions

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

2. In another bowl, whisk together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

4. Heat a non-stick 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 and cook until bubbles form on the surface, about 2-3 minutes.

6. Flip the pancakes and cook for another 2-3 minutes or until golden brown and cooked through.

7. 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 the microwave for 20-30 seconds or in a toaster for a crispier texture.

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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.