Ingredients
Scale
- 1.5 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1.25 cups milk (any variety)
- 2 tablespoons melted butter (cooled slightly)
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Use a whisk to stir everything together until there are no large clumps of sugar and the spices are evenly distributed.
- In a separate medium bowl, whisk together the pumpkin puree, egg, milk, melted butter, and vanilla extract. Mix until the pumpkin is fully incorporated and the liquid is smooth and orange.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or a large spoon to gently fold the mixture together. Stop mixing as soon as the flour streaks disappear; a few small lumps are perfectly fine and help keep the pancakes fluffy.
- Place a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray. To test if it is ready, drop a tiny bit of water on the pan; it should sizzle and evaporate immediately.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancake and cook for another 1 to 2 minutes on the other side until golden brown.
- Cook Time: 25 minutes
- Diet: Vegetarian