Pumpkin Spice Pancakes (Printable Version)
Soft pancakes enhanced with pumpkin puree and fragrant fall spices for a cozy morning treat.
# Ingredients Required:
→ Dry Ingredients
01 -
125 grams all-purpose flour
02 -
25 grams granulated sugar
03 -
12 grams baking powder
04 -
1 teaspoon pumpkin pie spice blend (cinnamon, nutmeg, ginger)
05 -
3 grams salt
→ Wet Ingredients
06 -
240 milliliters milk (dairy or dairy-free alternative)
07 -
120 grams canned pumpkin puree
08 -
1 large egg
09 -
30 milliliters melted butter (or vegetable oil for dairy-free)
10 -
5 milliliters vanilla extract
# Guide to Cooking:
01 -
In a large bowl, combine the flour, sugar, baking powder, pumpkin pie spice, and salt. Whisk thoroughly to integrate all dry components evenly.
02 -
In a separate bowl, blend milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth and uniformly mixed.
03 -
Pour the wet mixture into the dry ingredients. Stir gently until just incorporated, maintaining some lumps. Allow the batter to rest for 5 minutes to hydrate the flour fully.
04 -
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or a neutral cooking spray to prevent sticking.
05 -
Using a 60 ml ladle (¼ cup), pour batter onto the hot surface. Cook for 2–3 minutes until bubbles appear on the surface and edges firm. Flip and cook an additional 1–2 minutes until golden brown and cooked through.
06 -
Plate the pancakes immediately and accompany with preferred toppings such as maple syrup, whipped cream, or nuts to enhance flavor.
# Extra Suggestions:
01 -
Resting the batter allows the flour to fully absorb liquids, ensuring tender pancakes.