This morning I woke up and decided that I wanted fluffy pancakes for breakfast. Well, since it’s Pumpkin Week, why not make Pumpkin Pancakes?
These are good too. Ridiculously good.
These pancakes are perfect for a cool autumn morning: just wrap yourself up in a thick blanket with a large mug of coffee and a stack of warm pumpkin pancakes. Since they aren’t too sweet on their own, add a little warm maple syrup and you’ll feel like you’re eating dessert. Apparently, I’m in this dessert for breakfast phase right now.
These pancakes are plump and fluffy, which makes them just perfect. The pumpkin flavor also shines through without being overpowering. Even the color of these pancakes make them look warm and inviting. If you have any extra leftover pumpkin puree hanging around, I definitely recommend making these. I’m in love with them.
Feel free to add nuts or caramel syrup for a little twist!
Other Recipes from Pumpkin Week:
- Day 1: Pumpkin Cream Cheese Muffins
- Day 2: Pumpkin Alfredo Tortellini
- Day 3: Pumpkin Spice Syrup for Pumpkin Spice Lattes
- Day 4: Creamy Pumpkin Risotto
- Day 5: Pumpkin Pancakes
- 1½ cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tbsp vegetable oil
- 2 tbsp apple cider vinegar
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin spice
- ¼ tsp ground cloves
- ½ teaspoon salt
- In the bowl of a stand mixer, add the wet ingredients and mix using the flat beater attachment. In a separate bowl, stir together the dry ingredients with a spoon or whisk. Pour the dry ingredients into the wet ingredients and stir until just combined.
- Heat a griddle or skillet over medium heat. Spray lightly with cooking spray and add about ¼ cup pancake batter. Cook the first side until lightly brown and the edges begin to set. Flip the pancake over and cook until browned. Place a clean kitchen towel over the cooked pancakes as you prepare the rest.