Description
Pumpkin Pie Pancakes are fluffy, spiced breakfast treats combining pumpkin puree and traditional fall flavors like pumpkin pie spice, creating a comforting and tasty start to your day. These pancakes feature a tender texture and perfect balance of sweetness and spice, ideal for festive mornings or anytime pumpkin cravings strike.
Ingredients
- ¾ cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 egg
- 1 tablespoon butter, melted
- 2 tablespoons pumpkin puree (more if desired)
Instructions
- Combine the milk with the vinegar in a bowl and allow it to sit for about 5 minutes to let it sour. Alternatively, use buttermilk if preferred.
- In another bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Whisk the egg and melted butter into the soured milk mixture. Then add the pumpkin puree and whisk again.
- Pour the flour mixture into the wet pumpkin mixture and whisk until smooth. Adjust batter consistency with additional milk or flour, one tablespoon at a time, if needed.
- Heat a large skillet over medium heat or set a griddle to 360°F and coat with cooking spray.
- Pour ¼ cup of batter onto the skillet or griddle and cook until bubbles form on the surface, then flip once and cook until golden on the other side.
- Serve topped with whipped cream, a sprinkle of pumpkin pie spice, or maple syrup for a festive touch.
Notes
Substitute milk and vinegar with an equal amount of buttermilk for convenience. Use dairy-free milk and coconut oil or vegan butter melted for a vegan option. Batter consistency can be adjusted with more liquid or flour. Make batter ahead and refrigerate up to 24 hours; reheat on griddle. Watch heat carefully to avoid burning and flipping only once helps maintain tenderness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes per batch
- Category: Breakfast
- Method: Griddling
- Cuisine: American