Description
Delicious pancakes infused with pumpkin spice and creamy peanut butter, perfect for a cozy breakfast.
Ingredients
- 120 g all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons pumpkin pie spice blend
- 160 g pumpkin purée
- 2 large eggs
- 240 ml milk (dairy or plant-based alternative)
- 85 g creamy peanut butter
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- Butter or oil, for greasing the pan
- Maple syrup, to serve (optional)
- Chopped roasted peanuts, to serve (optional)
- Whipped cream, to serve (optional)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
- In a separate bowl, blend the pumpkin purée, eggs, milk, peanut butter, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the bowl with dry ingredients. Gently stir until just incorporated; avoid overmixing. The batter should retain some lumps.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Scoop about 60 ml (1/4 cup) of batter per pancake onto the preheated surface. Cook until bubbles form on the surface and edges begin to set, approximately 2–3 minutes.
- Carefully flip each pancake and cook for an additional 1–2 minutes, or until golden brown and fully cooked through.
- Serve pancakes warm. Top with maple syrup, chopped roasted peanuts, or whipped cream as desired.
Notes
Ensure ingredients are at room temperature for better mixing. Do not overmix the batter to maintain fluffy pancakes. Adjust sweetness as desired. Pumpkin purée can be substituted with applesauce for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American