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Cozy Pumpkin Spice Pancakes Recipe

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4.9 from 144 reviews

Delight in these Cozy Pumpkin Spice Pancakes, a warm and comforting breakfast treat perfect for autumn mornings. Flavored with classic fall spices like cinnamon, nutmeg, and ginger, these fluffy pancakes combine pumpkin puree and a hint of vanilla to bring seasonal charm to your table. Easy to prepare and cook on the stovetop, they make a perfect homemade start to your day.

Ingredients

For the Batter

  • 1 cup All-Purpose Flour (Substitute with gluten-free flour for a gluten-free option)
  • 2 tsp Baking Powder (No substitutions recommended)
  • 1 tbsp Light Brown Sugar (Can substitute with white sugar or coconut sugar)
  • 1/2 tsp Kosher Salt (Regular table salt can be used)
  • 1 tsp Ground Cinnamon (A pumpkin pie spice mix can be used for a different twist)
  • 1/4 tsp Ground Nutmeg (Can be omitted if not preferred)
  • 1/2 tsp Ground Ginger (Fresh ginger can elevate flavor)
  • 1 cup Whole Milk (Almond milk is a great dairy-free substitute)
  • 1 cup Pumpkin Puree (Avoid pumpkin pie filling)
  • 2 Large Eggs (Flax eggs or applesauce can be used for a vegan version)
  • 1 tsp Pure Vanilla Extract (Almond extract works as an alternative)
  • 1 tbsp Butter (for greasing, oil or cooking spray can be used instead)

Instructions

  1. Combine Dry Ingredients: In a spacious mixing bowl, whisk together the all-purpose flour, baking powder, light brown sugar, kosher salt, ground cinnamon, nutmeg, and ginger until well blended.
  2. Mix Wet Ingredients: In a separate bowl, blend the whole milk and pumpkin puree together until smooth. Then crack in the eggs one at a time, whisking well after each addition. Stir in the pure vanilla extract to incorporate all flavors.
  3. Combine Wet and Dry: Gently fold the wet ingredients into the dry mix, stirring until just combined without overmixing to ensure fluffy pancakes. Let the batter rest for 2-3 minutes to allow the baking powder to activate.
  4. Preheat and Grease Skillet: Preheat a non-stick skillet over medium heat and add a small pat of butter or oil to grease the surface to prevent sticking.
  5. Cook Pancakes: Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, then carefully flip and cook the other side until golden brown and cooked through.
  6. Serve Warm: Transfer cooked pancakes to a plate and serve warm with your favorite toppings like maple syrup, butter, or fresh fruit.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Use almond milk or other non-dairy milk as a substitute for whole milk for a dairy-free option.
  • To make vegan pancakes, replace eggs with flax eggs or applesauce and use oil or vegan butter for greasing.
  • Do not use pumpkin pie filling as it contains added sugars and spices; use pure pumpkin puree instead.
  • Allowing the batter to rest helps produce fluffier pancakes.

Find it online: https://oliviabakes.com/cozy-pumpkin-spice-pancakes-recipe/