Description
These pumpkin pancakes are the epitome of a cozy fall breakfast. Moist and fluffy, they’re wonderful with a pat of butter and a cascade of maple syrup. Feel free to add chocolate chips, or leave the pancakes plain.
Ingredients
- 2 cups (250g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/4 cups (285g) pumpkin puree, canned or fresh
- 1/3 cup (67g) packed light or dark brown sugar
- 1 large egg
- 3 tablespoons (45ml) canola or vegetable oil
- 1 1/2 cups (360ml) whole milk
- 1 cup (180g) semi-sweet chocolate chips, optional
- Butter or nonstick spray, for cooking
Instructions
- In a large bowl, preferably one with a pour spout, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
- Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, whisk the ingredients by hand or use a hand mixer.
- Pour the wet ingredients into the dry ingredients and whisk gently to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is very thick and a few lumps are fine. Fold in the chocolate chips, if using.
- Heat a griddle or large flat skillet over medium heat. If using an electric griddle, preheat it to 375°F (190°C). Coat generously with butter or nonstick cooking spray. Once hot, drop or pour a heaping 1/4 cup of batter onto the griddle. Cook until the edges look set and holes appear around the border of the pancake surface, about 2–3 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat the griddle or skillet with butter or nonstick spray again as needed for each batch.
- Keep the pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately with toppings of choice, such as butter and pure maple syrup.
- Cover and store leftover pancakes in the refrigerator for up to 5 days.
Notes
- Pancakes freeze well for up to 3 months. Reheat frozen pancakes in the microwave, or place them on a lined baking sheet, cover loosely with aluminum foil, and bake at 350°F (177°C) for 6–8 minutes until warm.
- Do not prepare the batter the night before. You can mix the dry and wet ingredients separately and keep them covered in the refrigerator until morning.
- All-purpose flour is recommended because pumpkin is heavy. For a partial whole wheat version, substitute 1 cup (125–130g) whole wheat flour and increase the milk to 1 3/4 cups.
- If you do not have pumpkin pie spice, use 1/4 teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice, in addition to the cinnamon.
- Whole milk gives the pancakes a rich and tender texture. Buttermilk, lower-fat milk, or nondairy milk can also be used as substitutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stove Top
- Cuisine: American