Light and fluffy with crisp edges, these pumpkin pancakes have a lovely fall flavor — perfect with a hot cup of coffee on a cool morning!
Servings: 12 pancakes
Prep Time:10 Minutes
Cook Time:15 Minutes
Total Time:25 Minutes
1-1/2 cupsall purpose flour, spooned into measuring cup and leveled off
2 teaspoons baking powder
1/4 teaspoon baking soda
1-1/2 teaspoonsground cinnamon
1 teaspoon ground allspice
1/4 teaspoonground ginger
1/2 cuppure pumpkin (such as Libby’s)
3 tablespoonsunsalted butter, melted
2 large eggs
3 tablespoons maple syrup, plus more for serving
Vegetable oil, for cooking
Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about 1/4 cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.