Breakfast meets autumn in these flavorfully spiced, pumpkin-laced pancakes. They are as tasty with a drizzle of sweet maple syrup as they are with a dollop of whipped cream and a sprinkle of nuts. Quick and easy to prepare, they’re sure to make a regular appearance on your breakfast rotation.
Whisk together the flour, sugar, baking powder, spice, and salt until evenly incorporated.
In a separate bowl or measuring cup whisk together the milk, pumpkin, melted butter, and egg.
Pour the wet ingredients into the dry ingredients, stirring just until evenly moistened.
Heat a large pan over medium heat or preheat a griddle to 350°F; the surface is hot enough when a droplet of water skitters across it. Lightly grease the pan with butter or vegetable oil.
Spoon the batter, 1/4 cup at a time, into the pan; a scone and muffin scoop works well here.
Cook on the first side until the edges of the pancakes start to look dry, about 2 to 3 minutes, then flip the pancakes over, and continue to cook until the bottoms are brown, an additional 2 minutes.
Serve immediately or transfer cooked pancakes to the oven to stay warm, if desired.
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Pumpkin Pancakes.
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.
