Pumpkin Spice Pancakes
As the leaves turn and the air grows crisp, nothing beats starting your day with warm, fluffy pancakes infused with seasonal spices. These pancakes capture the essence of fall with pumpkin puree and a delightful blend of cinnamon, nutmeg, and cloves. They're perfect for a cozy weekend breakfast or brunch with the family.
Feel free to adjust the spices to suit your taste, or add a sprinkle of ginger for an extra kick. You can use whole milk or substitute with almond milk for a dairy-free option. Enhance the batter with a handful of chopped pecans or walnuts for some added texture and flavor.
Serve these pancakes stacked high with a generous drizzle of maple syrup. They pair wonderfully with a cup of coffee or hot apple cider, making them an ideal choice for a comforting and satisfying autumn meal.
How to Make It
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1
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
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2
In another bowl, whisk together the milk, pumpkin puree, egg, melted butter, vanilla extract, and sugar.
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3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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4
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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5
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
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6
Flip the pancakes and cook for another 2 minutes until golden brown. Repeat with remaining batter.
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7
Serve warm with maple syrup and enjoy.
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