These pumpkin pancakes are fluffy, perfectly spiced, and a great accompaniment for fall and winter mornings.
This pumpkin pancake is light and fluffy, yet deeply spiced and pumpkin-y and reminiscent of chilly mornings and fall leaves.
These are the best pumpkin pancakes ever. You'll be making these pancakes in no time, whether it's crumpled or not
Ingredients for Pumpkin Pancakes – 1 cup flour – 2 tsp baking powder – 1/2 tsp salt – 1 tsp pumpkin pie spice – 1/2 tsp cinnamon – 1/4 tsp ginger – 1/4 tsp nutmeg – 1/8 tsp cloves – 1/2 cup milk (any kind of milk) – 1 cup pumpkin puree – 1 large egg – 2 tablespoons extra virgin olive oil – 1/4 cup brown sugar, packaged – Maple Syrup and Pecans, for serving
Servings - 12 pancakes, Prep time - 15 mins, Cooking time - 20 mins, Type - pancakes
Leftover pancakes can be stored in the refrigerator for a few days or in the freezer for longer storage.
Personal preference is to wrap the individual portions, ie 2-3 pancakes, in plastic wrap, then it's good to store them in a freezer storage bag in the freezer.
You can get a special breakfast by reheating it in the microwave on busy mornings.