Pumpkin-Spice Pancakes with Warm Maple Syrup
Soft pumpkin-spice pancakes made with pumpkin puree, warm spices, brown sugar, milk, and vanilla, served with maple syrup and optional toppings.
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Servings: 12
Ingredients
Pancakes
- 2 c all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin spice
- ½ tsp ground cinnamon
- 1 large egg
- 1 c pumpkin puree
- ⅓ c brown sugar
- ¼ c vegetable oil
- 1 ½ c whole milk
- 2 tsp vanilla extract
Optional Toppings
- Warm maple syrup
- Whipped cream
- Chopped nuts
- Chocolate chips
- Ground cinnamon for dusting
Instructions
Step 1: Combine the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin spice, and ground cinnamon until evenly combined.
Step 2: Prepare the Wet Ingredients
- In a blender, combine the egg, pumpkin puree, brown sugar, vegetable oil, and whole milk.
- Blend on medium-high speed for 30 to 50 seconds, or until the mixture is smooth.
- Alternatively, whisk the wet ingredients together in a large bowl until fully combined.
Step 3: Make the Pancake Batter
- Pour the wet ingredients into the bowl with the dry ingredients.
- Stir gently until just combined and no visible streaks of flour remain. Do not overmix. A few small lumps in the batter are acceptable.
Step 4: Prepare the Skillet
- Warm a nonstick skillet or griddle over medium heat.
- Lightly grease the surface with butter or oil.
Step 5: Cook the Pancakes
- Pour ¼ c portions of batter onto the prepared skillet, leaving space between each pancake.
- Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges appear slightly dry.
- Flip each pancake carefully and cook for an additional 1 to 2 minutes, or until golden brown and fully cooked through.
- Re-grease the skillet as needed between batches.
Step 6: Serve
- Transfer the cooked pancakes to a warm plate.
- Serve warm with maple syrup and any desired toppings, such as whipped cream, chopped nuts, chocolate chips, or a light dusting of cinnamon.
Notes
To make these Pumpkin-Spice Pancakes with Warm Maple Syrup gluten-free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Confirm that the baking powder, baking soda, pumpkin spice, cinnamon, vanilla extract, brown sugar, maple syrup, and optional toppings are certified gluten-free. Use a clean skillet, utensils, and mixing bowls to prevent cross-contamination.