Pumpkin Spice Pancakes
Indulge in an autumn delight with this pumpkin spice pancake recipe. Fluffy stacks are infused with pumpkin and warm spices, then topped with maple syrup, whipping cream and pecans.
Servings: 12
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Ingredients
- 1 cup all purpose flour
- ½ cup pumpkin puree
- ¾ cup milk
- 1 egg
- 3 Tbsp brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
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Instructions
- Mix dry ingredients in a large bowl and create a well in the center.
- Add wet ingredients to the flour mixture and whisk until combined.
- Pre heat a large skillet on medium heat.
- Spray the center with non-stick cooking spray.
- Pour batter onto the pan using a spoon or ladle.
- Cook for 2 minutes.
- Flip once bubbles appear on the top and cook for an additional 2-3 mins until golden brown.
- Repeat with remaining batter.
- Serve with a drizzle of maple syrup, whipping cream and pecans.
Notes
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It's easy for the pan to overheat after repeated use and start to burn the pancakes.
- Keep the temperature at a steady medium heat for the best results. Too hot, and you’ll burn the outside of the pancakes before the middle cooks. If they are still cooking too quickly, reduce to medium-low heat.
- Lumps are your friend when it comes to pancake batter. Overmixing leads to dense pancakes. Allow the batter to rest for a few minutes, too, so that the baking powder has time to activate.