Pumpkin Spice Pancakes

Name: Pumpkin Spice Pancakes
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1.5 tsp pumpkin pie spice; 1/2 tsp kosher salt; 3/4 cup pumpkin puree; 1.25 cups buttermilk; 1 egg; 3 tbsp melted butter; Butter and maple syrup for serving

Breakfast

Thick, tender pancakes with pumpkin folded right into the batter, cooked slowly so the centers set without the outsides going too dark from the extra sugar in the puree.

Course: Breakfast
Time: 30 min
Servings: 4

Cooking Notes

Pumpkin adds both moisture and weight to pancake batter, so mix gently and avoid adding extra pumpkin beyond the recipe. Too much can make the centers dense or gummy.
Use moderate heat rather than a very hot griddle. Pumpkin batter browns quickly because of its natural sugars, and the lower heat gives the middle time to cook through.
Wait until bubbles form and the edges look set before flipping. A premature flip is especially likely to tear a soft pumpkin pancake before its structure has formed.

Recipe Card

Pumpkin Spice Pancakes

By Gabriella

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Category: Breakfast
Total Time: 30 min
Difficulty: Easy

Servings: 4

Ingredients

1.5 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1.5 tsp pumpkin pie spice
1/2 tsp kosher salt
3/4 cup pumpkin puree
1.25 cups buttermilk
1 egg
3 tbsp melted butter
Butter and maple syrup for serving

Instructions

1
Whisk the flour, sugar, baking powder, pumpkin pie spice, and salt together in a wide bowl.
2
In a second bowl, whisk the pumpkin puree, buttermilk, egg, and melted butter until completely smooth.
3
Fold the wet into the dry with just a few strokes and let the batter rest for ten minutes so it thickens and relaxes.
4
Cook scoops of batter on a buttered griddle over medium-low heat, waiting for bubbles to break the surface before flipping.
5
Keep the finished pancakes on a rack in a low oven and serve them all at once with butter and warm maple syrup.