Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/4 cups milk
- 1/2 cup pumpkin purée
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Directions
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, mix milk, pumpkin purée, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
Flip and cook for another 2 minutes, until golden brown.
Serve warm, drizzled with maple syrup and, optionally, a sprinkle of cinnamon or nuts.
Frequently Asked Questions
Can I make the Pumpkin Pancake batter ahead of time for easier morning prep?
For best results, it's recommended to cook these Pumpkin Pancakes immediately after mixing, as the baking powder and soda activate quickly. If you must prep ahead, mix the dry ingredients and wet ingredients separately, then combine them no more than 30 minutes before cooking. Overmixing or letting the batter sit too long will result in flatter pancakes.
What is the best way to store leftover Pumpkin Pancakes?
Once cooled completely, store leftover Pumpkin Pancakes in an airtight container layered between parchment paper in the refrigerator for up to 3 days. To reheat, place them in a toaster oven or microwave briefly until warmed through, or you can freeze them for up to 3 months.
My pancakes aren't fluffy; what can I do to ensure they rise properly?
To achieve maximum fluffiness in these Pumpkin Pancakes, ensure your baking powder and baking soda are fresh, as they are key leavening agents. Crucially, only stir the wet and dry ingredients until they are *just* combined; overmixing develops the gluten, leading to tough, flat pancakes.
