Pumpkin-Spice Pancakes with Warm Maple Syrup
Fluffy Pumpkin-Spice Pancakes made with pumpkin puree, warm spices, and topped with rich maple syrup. A cozy fall breakfast perfect for sharing.
12 Servings
Ingredients
Dry Ingredients:
- 2 cups 240 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice
- ½ teaspoon cinnamon
Wet Ingredients:
- 1 large egg
- 1 cup pumpkin puree
- ⅓ cup brown sugar
- ¼ cup vegetable oil
- 1½ cups whole milk
- 2 teaspoons vanilla extract
Optional Toppings:
- Maple syrup
- Whipped cream
- Chopped nuts
- Chocolate chips
- A dusting of cinnamon
Instructions
Prepare Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well combined.
Prepare Wet Ingredients
- In a separate bowl or blender, combine the egg, pumpkin puree, brown sugar, vegetable oil, milk, and vanilla extract. Mix until smooth and fully blended.
Combine Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients. Stir gently until just incorporated. A few small lumps may remain; avoid over-mixing.
Heat the Skillet
- Place a non-stick skillet or griddle over medium heat and grease lightly with butter. Allow the surface to warm thoroughly before adding the batter.
Cook the Pancakes
- Scoop approximately ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and edges appear set. Flip and cook for an additional 1–2 minutes until golden brown. Reapply butter to the skillet as needed.
Serve
- Transfer pancakes to a serving plate. Garnish with maple syrup and other desired toppings. Serve immediately while warm.
Notes
To prepare these pancakes gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Ensure that the baking powder and pumpkin spice are certified gluten-free. The remaining ingredients are naturally gluten-free.