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Fluffy Pumpkin Pancakes

A tall stack of fluffy pumpkin pancakes, with a slice removed and drizzled with syrup.
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Enjoy a stack of warm, spiced pumpkin pancakes perfect for a weekend brunch or a cozy fall breakfast. This easy recipe comes together quickly and is a hit with kids and adults alike.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/4 cup unsalted butter, melted

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
  2. In a separate medium bowl, whisk together the milk, pumpkin puree, eggs, and melted butter until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay. The batter should be thick but pourable.
  4. Heat a lightly oiled griddle or frying pan over medium heat.
  5. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will form on the surface when ready to flip.
  7. Serve immediately with your favorite toppings.

Notes

  • For thicker pancakes, let the batter rest for 5-10 minutes before cooking.
  • To reheat, place pancakes in a single layer on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes.
  • Pancakes can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 2 months.
  • Top with maple syrup, whipped cream, or a sprinkle of extra cinnamon.

Nutrition

Find it online: https://delishcraze.com/pumpkin-pancakes/