Fluffy Pumpkin Pancakes
If you're looking for the perfect fall breakfast - look no further. These fluffy pumpkin pancakes are filled with cinnamon, vanilla, a hint of brown sugar, and of course - lots of pumpkin.
Servings 12 pancakes
- 1 cup all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbs butter , melted & cooled
- 1 large egg
- 1 tsp vanilla extract
- 3 tbs packed brown sugar
- 1 cup milk
- 1 cup pumpkin puree (not pumpkin pie filling)
Heat a frying pan or electric griddle to medium heat.
In a medium bowl whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
In a separate large bowl whisk together the melted butter, egg, sugar, vanilla, milk and pumpkin puree.
Gently fold the flour mixture into the wet ingredients.
Lightly grease the frying pan or griddle.
Pour about ¼ cup of pancake batter onto the hot griddle. Cook for 2-3 minutes or until you see small bubble form, then flip and cook on the other side for 2-3 minutes.
Repeat with the rest of the batter.