Sweet and Spiced Pumpkin Pancakes
These Sweet and Spiced Pumpkin Pancakes are about to become your go-to cozy breakfast! They’re super light, fluffy, and have that perfect balance of pumpkin and warm spices like cinnamon and nutmeg. Whether it’s a lazy weekend brunch or a quick weekday breakfast, you can whip these up in just 25 minutes. And the best part? You can top them with whatever you’re in the mood for—maple syrup, whipped cream, or even a handful of nuts. Plus, the way they make your kitchen smell like fall? Trust me, everyone’s going to be asking for seconds!
8 Servings
Ingredients
- 1 ¼ c all-purpose flour
- ¼ c white sugar
- 2 tsps baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 c milk
- ½ c pumpkin purée
- 1 egg beaten
- 1 tbsp vegetable oil
Instructions
- In a bowl, sift together the flour, sugar, baking powder, cinnamon, and nutmeg to combine everything nicely.
- In a separate bowl, whisk the milk, pumpkin, egg, and oil until smooth. Pour the wet ingredients into the dry mix and gently stir until just combined—don’t worry if the batter’s a little lumpy, that’s totally fine!
- Heat a lightly oiled griddle or skillet over medium-high heat (about 350°F). Scoop some batter onto the griddle using a big spoon. Cook until bubbles form on the surface and the edges start to dry, about 1 to 3 minutes. Flip them over and cook the other side for another minute or so until golden brown. Repeat with the rest of the batter.
Notes
Want to make these delicious pancakes gluten-free? It’s super easy! Just swap out the all-purpose flour for a gluten-free 1:1 baking flour blend. You’ll get the same fluffy texture without any of the gluten. Most gluten-free flour blends are perfect for pancakes, so you won’t even notice the difference. Just make sure your baking powder and other ingredients are certified gluten-free as well, and you’re good to go. You’ll have a gluten-free, fall-inspired breakfast that everyone can enjoy!