Pumpkin Pancakes

You'll love these soft and fluffy pumpkin cupcakes filled with your favorite fall spices and lots of pumpkin flavor.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 8

Total Time 13

Servings pancakes

Calories 203kcal

In a large bowl combine the flour, sugar, packing powder, salt, and spices then whisk together and set aside.
In a separate bowl combine the egg, milk, melted butter, vanilla, and pumpkin puree then whisk to combine. If the butter curdles because some of the ingredients were cold you can microwave the mixture for a minute.
Pour the went Into the dry then mix together until just combined.
Heat a lightly buttered griddle or frying pan over medium to medium-low heat. Add about 1/3 cup of batter and spread out using a spatula then cook on each side until golden.

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Use a spatula to spread the batter out in the pan/griddle, it has a thicker consistency and you want it to cook through.
If you want faster pancakes in the morning mix the dry ingredients and wet ingredients separately. Warm the wet ingredients in the microwave for about 90 seconds, stirring halfway through then combine and start making pancakes!
You can sub the spices out for 2 tsp of pumpkin spice.
Remember to use a medium low heat. the sugar in the pancake batter will give you a darker color over high heat so the pancakes will look burnt before they're cooked through.