Sweet and Spiced Pumpkin Pancakes
Soft and fluffy Sweet and Spiced Pumpkin Pancakes made with pumpkin puree, cinnamon, nutmeg, milk, egg, and simple pantry ingredients.
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Servings: 4
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup white sugar
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup milk plus more as needed
- ½ cup pumpkin puree
- 1 large egg beaten
- 1 tbsp vegetable oil
- Butter for serving
- Maple syrup for serving
Instructions
Combine the dry ingredients.
- In a large mixing bowl, sift together the all-purpose flour, white sugar, baking powder, ground cinnamon, and ground nutmeg until evenly combined.
Combine the wet ingredients.
- In a separate mixing bowl, whisk together the milk, pumpkin puree, beaten egg, and vegetable oil until smooth.
Prepare the batter.
- Add the wet mixture to the dry mixture. Gently stir until just combined. Do not overmix. The batter should remain slightly lumpy.
Adjust the batter consistency.
- If the batter is too thick, add additional milk, 1 tbsp at a time, until the batter is thick but pourable.
Preheat the griddle.
- Heat a lightly oiled griddle over medium-high heat to 350°F.
Portion the batter.
- Drop the batter by large spoonfuls onto the prepared griddle, leaving space between each pancake.
Cook the first side.
- Cook for 1 to 3 minutes, or until bubbles form on the surface and the edges appear dry.
Flip the pancakes.
- Carefully turn each pancake over using a spatula.
Cook the second side.
- Continue cooking for approximately 1 minute, or until the second side is browned and the pancake is cooked through.
Repeat with remaining batter.
- Continue cooking the remaining batter, lightly oiling the griddle again as needed.
Serve.
- Serve the pancakes warm with butter and maple syrup.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend.
Confirm that the baking powder, ground cinnamon, ground nutmeg, and vanilla or flavored toppings are certified gluten-free.
Use plain pumpkin puree labeled gluten-free, not pumpkin pie filling.
Check that the milk, butter, maple syrup, and any additional toppings are gluten-free and free from cross-contamination warnings.
Prepare the batter with clean bowls, measuring cups, whisks, spatulas, and a clean griddle to prevent cross-contamination.
Gluten-free pancake batter may thicken as it rests, so add milk 1 tbsp at a time if needed before cooking.