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–+ servings
Pumpkin Pancakes with bite missing, butter on top and pumpkin in background.

Pumpkin Pancakes

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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes

Equipment

  • Mixing Bowl - medium
  • Whisk
  • Measuring Cups and Spoons
  • Griddle or Large Skillet - I like to use my 12 inch cast iron skillet because it holds the heat in consistently.

Ingredients
  

  • 1 ½ cups All Purpose Flour
  • 3 ½ tsp Baking Powder
  • ¼ tsp Salt
  • 2 tsp Pumpkin Pie Spice – check out my recipe here!
  • 1 Tbsp Brown Sugar
  • ¾ cup Pumpkin Puree
  • 1 cup Milk can substitute buttermilk

Instructions
 

  • Whisk together flour, baking powder, salt, pumpkin pie spice, and brown sugar in a large mixing bowl.
  • Add pumpkin puree to the mixing bowl with dry ingredients.
  • Add milk, and whisk until incorporated.
  • Heat skillet or griddle over medium low heat.
  • Add butter or oil to pan to prevent pancakes from sticking.
  • Using 1/4 cup measuring cup, add batter to the pan. Be careful to not overcrowd the pan.
  • Let cook until bubbles start to appear on the top of the pancakes, and the bottoms are golden brown.
  • Flip, and continue to cook until bottom is golden brown.
Keyword Pumpkin Pancakes
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