Fluffy and light, Pumpkin Pancakes are bursting with fall flavors from a hearty dose of cinnamon and pumpkin pie spice. Kick off your morning with a stack and a drizzle of your go-to syrup, or try our recipe's optional vanilla-caramel sauce!
1½cupswhite, all-purpose flour,spoon into measuring cup & level off (Note 1)
1tablespoonbaking powder
1tablespoon each:ground cinnamon and pumpkin pie spice(Note 2)
½teaspoonfine sea salt
Wet Ingredients
½cuppure pumpkin(Note 3)
¼cuplight brown sugar,packed
4tablespoonsunsalted butter,melted & cooled to room temp
1cupmilk(whole recommended)
2largeeggs
OPTIONAL: Caramel Syrup
8tablespoonsunsalted butter
½cup each:white sugar, packed light brown sugar, heavy whipping cream
Optional: pinch of salt and 2 teaspoons vanilla extract
Instructions
PREP: Set out wet ingredients to reach room temperature. Melt the 4 tbsp butter and set aside to cool down.
DRY INGREDIENTS: In a large bowl, whisk together all the dry ingredients.
WET INGREDIENTS: Add all the wet ingredients to the dry mixture. Whisk briefly (about 30 seconds), until no streaks of flour remain. Avoid over-mixing, which can affect how the baking powder performs. If the batter appears too thick, add an additional 1-2 tablespoons of milk.
COOK: Heat a non-stick skillet over medium heat or an electric griddle to 300°F. Using tongs, rub a stick of butter across the griddle, then gently wipe off excess butter with a paper towel. Scoop batter with a ¼ cup measure and pour onto the griddle, using a spoon to gently coax it into a 4 to 4 ½-inch circle. Cook until bubbles form on top, and the bottoms are golden and crisp. Flip with a metal spatula and cook the other side until golden brown. If pancakes or butter start to burn, reduce the heat.
FINISH COOKING: Wipe down the skillet/griddle with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up. To keep pancakes warm while cooking, see Note 3.
ENJOY: Serve the pancakes immediately with your choice of toppings.
OPTIONAL SYRUP: In a medium-sized heavy pot, combine all syrup ingredients. Cook over medium heat, whisking occasionally, for 5-8 minutes or until the mixture thickens and comes to a full boil. Remove from heat, cool slightly, and whisk frequently. Drizzle over pancakes.
Notes
Note 1: Flour: Spoon into measuring cup and level off. This avoids packing too much and making your pancakes dense/tough.Note 2: Pumpkin pie spice: This blend is available in the spice section of many grocery stores, or you can make your own using our Pumpkin Pie Spice recipe.Note 3:Pumpkin: Ensure you're using standard canned pumpkin puree and not pumpkin pie filling. Use only ½ cup of pumpkin, not the entire can. Note 4:Keep pancakes warm: Place a cooling rack on a large pan. As soon as you take a pancake off the skillet/griddle, place it on the cooling rack in a single layer. Put the rack in a baking pan and place in a 200-degree F oven as you continue to cook more pancakes.Nutrition information does not include the optional vanilla-caramel syrup.