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Pumpkin Pancakes

a stack of homemade pumpkin pancakes topped with a pat of butter and dripping with maple syrup, the perfect fall breakfast
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 1 ½ cups whole milk
  • 1 cup pumpkin puree
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ cup granulated sugar
  • 1 teaspoon sea salt
  • 1 ½ teaspoon ground allspice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 4 tablespoons salted butter, plus more for serving
  • Maple syrup, warmed, for serving

Method

  1. In a large bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, salt, allspice, cinnamon, and ginger. Slowly whisk the dry ingredients into the wet ingredients until just combined. Don’t over mix. 
  3. Heat a griddle or large skillet over medium heat. Add 1 tablespoon of salted butter. Once the butter is melted, using a ¼ cup measure, scoop the batter onto the griddle about 3 inches apart. Cook until small bubbles appear, 2 to 3 minutes. Flip and continue cooking until golden brown, about 2 minutes more. Repeat with remaining salted butter and batter. 
  4. Divide onto plates and serve warm with butter and maple syrup.