Description
Delicious and fluffy pumpkin spice pancakes perfect for a cozy fall breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
- In another bowl, mix the milk, pumpkin puree, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with maple syrup or your favorite toppings.
Notes
- For a richer flavor, add a pinch of nutmeg.
- These pancakes can be made ahead and reheated in the toaster.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg