Pumpkin Spice Pancakes
What makes these pancakes stand out is how simple they are to throw together with pantry basics. You don’t need any fancy ingredients or equipment — just a mixing bowl, a whisk, and a hot skillet.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
Wet Ingredients
- ¾ cup pumpkin purée
- 1 cup buttermilk or milk + 1 tbsp vinegar as substitute
- 1 large egg
- 2 tbsp melted butter plus more for the pan
- 1 tsp vanilla extract
Instructions
Step 1: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Make sure all the spices are evenly distributed throughout the flour to avoid clumps of spice in the batter.
- Pro Tip: Use a fine mesh sieve if your brown sugar is clumpy—sifting helps keep the dry mix smooth.
Step 2: Combine the Wet Ingredients
- In a separate bowl, add the pumpkin purée, buttermilk, egg, melted butter, and vanilla extract.
- Whisk everything together until smooth and fully combined—no streaks of pumpkin or egg should remain.
- Pro Tip: Let the melted butter cool slightly before mixing it in to prevent scrambling the egg.
Step 3: Mix the Batter
- Pour the wet ingredients into the bowl of dry ingredients.
- Use a spatula or wooden spoon to gently fold the mixture together. Stir just until everything is combined—it's okay if a few small lumps remain.
- Pro Tip: Don’t overmix! Overmixing can make your pancakes dense instead of fluffy.
Step 4: Heat the Pan
- Place a non-stick skillet or griddle over medium heat and let it warm up for a few minutes.
- Lightly grease the surface with butter or non-stick spray.
- Pro Tip: Test the heat by flicking a drop of water onto the pan—it should sizzle right away but not evaporate instantly.
Step 5: Cook the Pancakes
- Scoop about ¼ cup of batter for each pancake and pour onto the heated pan.
- Let them cook for 2–3 minutes, or until bubbles form on the surface and the edges start to look set.
- Carefully flip and cook for another 1–2 minutes, or until golden brown and cooked through.
- Pro Tip: Avoid pressing down on the pancakes with your spatula—it flattens them and pushes out all that fluffy goodness.
Step 6: Serve Warm
- Transfer cooked pancakes to a plate and keep warm while you finish the batch.
- Serve immediately with your favorite toppings like maple syrup, whipped cream, chopped nuts, or a sprinkle of cinnamon sugar.
Notes
Nutritional Value (per 2 medium pancakes)
- Calories: 210–230
- Carbohydrates: 30g
- Protein: 5g
- Fat: 8–9g
- Fiber: 2g
- Sugar: 7–9g
- Saturated Fat: 4g
- Cholesterol: 40mg
- Sodium: 350mg