Quick and Easy Pumpkin Pancakes

These fluffy pumpkin pancakes have a light, delicate texture with a perfect whisper of spice and vanilla.
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These flavorful and delectable pancakes come together in just a few minutes and are an incredible addition to any Fall brunch or breakfast. We like to serve them with a drizzle of maple syrup and butter, but they are also delightful with applesauce, whipped cream, and toasted pecans. Be sure to follow the directions and cook them over medium heat, as they are prone to burn on high heat because of the pumpkin and sugar. They freeze beautifully, too! Keep some in the freezer wrapped individually and reheat for a minute or so in the microwave for a fantastic quick breakfast anytime.

Quick and Easy Perfect Pumpkin Pancakes

2 cups (240g) Panhandle Milling Organic All Purpose Flour

1 Tbsp. (18g) Baking Powder

1 tsp. (6g) Salt

1 ½ tsp. (4g) Pumpkin Pie Spice

½ cup fine chopped toasted pecans (optional)

 

½ cup(100g) Granulated Sugar

1 Tbsp. Vanilla Extract

1 cup (225g) Pumpkin Puree

2 (114g) Large Eggs

¼ cup (32.5g) olive oil

1 ½ cup (338g) Milk

Directions:

  • Whisk together the flour, baking powder, salt, and pumpkin pie spice in a large bowl.
  • Whisk together the sugar, vanilla extract, pumpkin puree, eggs, oil, and milk in a separate medium bowl.
  • Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, so do not overmix.
  • Set the batter aside for 5 minutes.
  • Preheat the griddle or large non-stick skillet to medium heat.
  • Butter your griddle or spray with non-stick cooking spray if desired. Pour out ¼ cup of batter for each pancake and spread into a circle.
  • Cook each pancake for 3-4 minutes per side.
  • Serve pancakes with butter, syrup, whipped cream, nuts, or other favorite toppings.

Yield: approximately 12 medium pancakes