Pumpkin Spice Pancakes

I’m going to keep this short and sweet, these pumpkin spice pancakes are TO DIE FOR.

They are sweet and just the right amount of pumpkin-y and encapsulates fall in all of the best ways, but in breakfast form. 

Please make these, you will love them, just as much as my family did! 

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 cup pumpkin puree
• 2 large eggs
• 2 tablespoons butter, melted
• 1-1/2 cups whole milk

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and salt. 
2. In a separate large mixing bowl, add the pumpkin puree, eggs, melted butter, and whole milk. Whisk until smooth and fully combined. 
3. Pour the pumpkin mixture over the flour mixture. Using a wooden spoon, stir until just combined, do not over-mix; otherwise, you may end up with dense and/or gummy pancakes. 
4. Heat a griddle or skillet over medium-high heat. Brush a little oil or spray with non-cooking spray to make sure the batter does not stick. 
5. Spoon about 1/4 cup of the batter per pancake onto the hot griddle. Cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.
6. Serve immediately with maple syrup, a pat of butter, and some chopped pecans if desired. 

Pumpkin Spice Pancakes

In a large mixing bowl, add some flour, baking powder, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and some salt. 

Whisk all of the dry ingredients together. Set aside while you work on the wet ingredients.

In another large mixing bowl, add some pumpkin puree, eggs, and melted butter. 

Pour in some whole milk and then whisk together until smooth. 

Pour the pumpkin mixture over the flour mixture and with a wooden spoon, stir until just combined. 

Do not use a whisk and do not over-mix, otherwise you may end up with dense and gummy pancakes.

Heat up a griddle or skillet over medium-high heat. Brush on a little oil or spray with non-cooking spray. 

Scoop about 1/4 cup of the the batter per pancake onto the hot griddle. Cook until bubbles form on top of the batter, around 3 minutes. 

Flip and cook until browned on the bottom as well, another two minutes or so. Repeat with the remaining batter. 

Serve immediately with maple syrup, a pat of butter, and some chopped pecans if desired.