Fluffy Pumpkin Pancakes

Fluffy pumpkin pancakes bursting with fall spices – perfect for a cozy morning.

30 min Serves 15 Medium American

Our own summary of the original — the full post and photos live at savorynothings.com.

These fluffy pumpkin pancakes are made with a blend of pumpkin puree and warm spices. The key is to mix the batter gently to avoid dense pancakes. Serve hot with maple syrup or freeze for later.

Directions

In a large bowl, combine the flour, baking powder, sugar, brown sugar, pumpkin pie spice, cinnamon, and salt.

In a medium bowl or large measuring cup, whisk together the milk, pumpkin puree, eggs, and oil until smooth.

Pour the wet ingredients over the dry and mix with a wooden spoon or spatula just until combined, about 10 to 15 strokes until no dry flour remains. Do not overmix or the pancakes will be dense and gummy; avoid using a whisk.

Heat a griddle or skillet over medium-high heat and brush with a little oil or spray with cooking spray. Ladle about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on top, about 3 minutes, then flip and cook until browned on the bottom, another 2 minutes or so.

Serve immediately with maple syrup, chopped pecans, or your favorite toppings. Alternatively, follow the freezer instructions in the blog post to save leftovers.