- All-purpose flour 2 cups
- Brown sugar 3 tablespoons
- Baking powder 2 teaspoons • 156 kcal
- Baking soda 1 teaspoon
- pumpkin pie spice mix 2 teaspoons
- Salt 1/2 teaspoon • 1 kcal
- Milk 1 ¾ cups • 49 kcal
- pure pumpkin puree 1 cup, see our homemade pumpkin puree recipe
- Egg 1 large • 130 kcal
- Vegetable Oil 2 tablespoons
Pancakes are great at any time of the year, but these pumpkin pancakes really bring an autumnal feel to the table. They are so simple to make, not too sweet, and with a warming hint of spice. Cook these up in batches for a filling breakfast or brunch dish, and drizzle with the syrup of your choice.
In a medium bowl, whisk the flour, brown sugar, baking powder, baking soda, pumpkin spice mix, and salt.
In another bowl, whisk the milk, pumpkin puree, egg, and oil until blended.
While stirring, slowly add the flour mixture into the pumpkin mixture until blended.
Try not to over mix the batter. As soon as you see large clumps of flour disappear, stop stirring.
Lightly spray hot skillet or griddle with non-stick cooking spray or lightly brush with melted butter.
Use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle.
When you notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes.
Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Stack and serve warm, with syrup for drizzling.
If you don’t have any pumpkin spice mix at home, it’s easy to make yourself. Simply combine 1 tablespoon + 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon ground nutmeg to make 2 tablespoons of mix. This will leave you enough spice mix to use next time you make these pancakes.