These Pumpkin Pancakes are a delightful twist on your classic breakfast favorite. Perfectly spiced and fluffy, they're an ideal way to bring a taste of autumn to your mornings.
The backbone of our pancakes is all-purpose flour, providing structure and a tender crumb. The baking powder gives them a lovely lift, resulting in fluffy pancakes. A touch of sugar adds subtle sweetness, while salt enhances all the flavors. The warming spices — cinnamon, ginger, and allspice — infuse the pancakes with a cozy, autumnal flavor. Our liquid ingredients, milk and pumpkin puree, ensure a moist, rich batter. The eggs bind everything together, while melted butter adds a hint of richness. Finally, vanilla extract rounds out the flavor profile with its aromatic touch.
These pancakes are divine with a generous drizzle of warm maple syrup and a pat of butter. For added flair, top them with toasted pecans or a dollop of whipped cream. Pair them with crispy bacon or sausage links for a hearty breakfast that hits the spot.
Start by grabbing a large mixing bowl and whisking together your dry ingredients: flour, baking powder, sugar, salt, and spices. This ensures everything is evenly distributed and that you avoid those dreaded pockets of baking powder. In another bowl, mix the milk, pumpkin puree, eggs, melted butter, and vanilla extract. Make sure it’s smooth and well combined; no one likes a lumpy pancake batter.
Now, it’s time to combine the wet and dry ingredients. Pour the wet mixture into the dry one and gently mix them until just combined. Be careful not to overmix, as this can lead to tough pancakes.
Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Use a 1/4 cup measuring cup to scoop the batter onto the skillet, ensuring even-sized pancakes. Cook until you see bubbles forming on the surface — about 2-3 minutes, then flip and cook the other side until golden brown, around 2 more minutes. Repeat with the remaining batter.
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