Pumpkin Spice Pancakes
These fluffy Pumpkin Spice Pancakes are a delightful fall-inspired breakfast treat, infused with the warm and comforting flavors of pumpkin, cinnamon, nutmeg and cloves, creating a perfect balance of sweetness and spice!
Servings:4 servings
Ingredients
- 2 cups flour
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ⅛ tsp salt
- 1 cup milk
- ⅔ cup pumpkin puree, not pie filling!
- 1 tbsp pure maple syrup, plus more for serving
- 1 tsp pure vanilla extract
- 2 eggs
- cooking spray
Instructions
- Preheat a skillet or griddle to a medium low heat.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon and salt. Set aside
- In a medium bowl, whisk together the milk, pumpkin puree, maple syrup, vanilla and eggs until smooth
- Whisk the wet ingredients into the dry until smooth.
- Prep the warmed skillet with cooking spray and fry off the pancake batter in scant 1/4 cup scoops, making sure to keep the heat low so the fluffy pancakes cook through before they turn too brown on each side - rushing will result in gluey pancakes. Repeat with the remaining batter, keeping the pancakes warm as you work in batches.
Notes
- Resist the urge to press down on the pancake with your spatula! Once you flip the pancake, I recommend you don't press down on it with your spatula. This will create dense pancakes instead of fluffy ones! Also, try to only flip them one time. Over-flipping can also make them dense.
- Keep the cooked pancakes warm! Since you have to cook your healthy pumpkin spice pancakes in batches, preheat the oven to around 200 F and place the cooked pancakes on a baking sheet with a wire rack in the oven to keep them warm while you finish the rest!
- For gluten-free pumpkin spice pancakes, use a gluten-free 1 to 1 replacement flour!
Nutrition
Calories: 300 kcal, Carbohydrates: 59 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 1 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 418 mg, Potassium: 264 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 6457 IU, Vitamin C: 2 mg, Calcium: 286 mg, Iron: 4 mg