Pumpkin Spice Pancakes
Enjoy the warm flavors of fall with these light and delicious Pumpkin Spice Pancakes. With just the right amount of cinnamon, nutmeg, and cloves, they have a warm, spiced flavor that embodies the spirit of autumn mornings.
Ingredients
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons cooking oil or melted butter
- 1 1/4 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of ground ginger
- A pinch of ground cloves
Instructions
- In a big mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and spices — cinnamon, nutmeg, ginger and cloves. Mix dry ingredients well because the spices need to be evenly distributed throughout.
- In another medium mixing bowl, stir together the milk, pumpkin puree, egg, and vegetable oil (or melted butter) until smooth and together.
- Gently incorporate the wet into the dry. Gently stir together until just combined; it’s fine if the batter stays a little lumpy — this helps create the texture for your desired pancake.
- Heat a lightly greased skillet or griddle over medium-high heat. When hot enough, pour about 1/4 cup batter onto cooking surface. When bubbles start to appear on the surface of the pancakes, flip them over and let the other side brown. Repeat with the remaining batter, greasing the cooking surface as needed.
Notes
Serve pancakes while warm, with maple syrup, whipped cream or light dusting of cinnamon sugar.