Fluffy Pumpkin Pancakes

A stack of these and a good cup of coffee — that’s my kind of morning. Light, fluffy, and full of warm pumpkin spice, they’re as perfect for a slow Saturday morning as they are for a casual fall brunch. A drizzle of maple syrup is practically required — and maybe a second stack too.

Prep Time:	Cook Time:
10 mins	10 mins
Total Time:	Serves:
20 mins	8

Ingredients

• 1 cup all-purpose flour

• 1 tablespoon brown sugar, light or dark

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon pumpkin pie spice, or 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger

• 3/4 cup pumpkin purée, canned or homemade, not pumpkin pie filling

• 1 large egg

• 3/4 cup milk, dairy or nondairy

• 1 tablespoon melted butter or oil

• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.

   
   

2. In another bowl, whisk together pumpkin purée, egg, milk, melted butter, and vanilla until smooth.

   
   

3. Add the dry ingredients to the wet and stir just until combined.

   
   

4. Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes.

   
   

5. Stack and serve with maple syrup, a dollop of whipped cream, or chopped pecans for crunch.