Method
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are okay.
- Let the batter rest for 5-10 minutes. This step is crucial for fluffy pancakes.
- Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook for about 2-3 minutes, or until bubbles appear on the surface and the edges are set. Flip and cook for another 1-2 minutes until golden brown.
- Serve immediately with butter, maple syrup, and your other favorite toppings.
Nutrition
Notes
Do Not Overmix: To ensure your pancakes are fluffy and not tough, mix the batter only until the flour is just incorporated. Lumps are good!
Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
Pumpkin Pie Spice Substitute: If you don't have pumpkin pie spice, use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.
Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
Pumpkin Pie Spice Substitute: If you don't have pumpkin pie spice, use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.