What I’ve noticed, though, is that they’re not created equally. Oh sure – I’m happy with Pumpkin Pancakes any which way, but that doesn’t mean they’re all as delicious. There are so many factors! Size, consistency, toppings, texture, pumpkin content, spice content, and more! So that’s why I’m excited to share this recipe. I try these pancakes wherever I go – whether it’s the local diner – or a fancy restaurant across the country. Not that I’m doing much traveling right now, but I’m someone who will never resist pumpkin pancakes on the menu. I see them, I will order them. And I think you’re going to love mine! My stomach is growling just thinking about them.
Pumpkin Pancakes Perfect for Crisp Mornings:
What You Need:
1 cup flour
1 Tbsp baking powder
2 Tbsp sugar
1 tsp pumpkin pie spice
½ cup pumpkin puree
1 tsp vanilla extract
¾ cup milk
2 Tbsp butter, for cooking
What You Do:
1 – In a bowl whisk together all the ingredients until incorporated – the batter should be thick and have a few lumps remaining.
2 – And then melt a bit of butter in a large pan over medium heat.
3 – Scoop out around ¼ cup batter onto the hot pan and cook for 2 minutes, until small bubbles form on top.
4 – Then, flip and cook for 1 more minute.
5 – Lastly, repeat the process with the rest of the pancakes.
*You can refrigerate pancakes for around 4 days. Once you are ready to eat them just wrap loosely in paper towels and microwave for 1 minute. You can also swap the pumpkin puree for apple puree for a different flavor combo! Feel free to swap the flour for whole wheat flour or oat flour for a healthier alternative. Sometimes we even use almond flour! Whatever works for you.