Pumpkin Pancakes Recipe

Directions

1. In a large bowl (preferably one with a pour spout), whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until well combined. Set aside.
2. For super smooth batter, use a blender (like a Ninja) to break down the pumpkin. Add the pumpkin puree, packed brown sugar, egg, oil, and whole milk to the blender and blend on high for 45 seconds. Alternatively, you can whisk by hand or use a hand mixer.
3. Pour the wet mixture into the dry ingredients and gently whisk just until combined—no dry flour patches at the bottom of the bowl. The batter will be thick and a few lumps are fine. Fold in chocolate chips now if you're using them.
4. Heat a griddle or large flat skillet over medium heat (or preheat an electric griddle to 375°F/190°C). Generously coat with butter or nonstick spray. Drop a heaping 1/4 cup of batter onto the hot surface. Cook until the edges look set and small holes appear on the surface around the border, about 2–3 minutes. Flip and cook the other side for 1–2 more minutes until cooked through. Re-coat the griddle with butter or spray between batches as needed.
5. Keep finished pancakes warm in a preheated 200°F (93°C) oven until all are ready. Serve immediately with toppings like butter and pure maple syrup. A maple pecan topping from a pumpkin waffles recipe also pairs wonderfully.
6. Cover leftover pancakes and store in the refrigerator for up to 5 days.