I love pumpkin in anything and everything. It’s one of my absolute favorite foods to cook and bake with. And naturally, it’s one of my favorite parts about fall.
So when Nate said he wanted to make pancakes a couple days ago (he’s the pancake maker in our house), I quickly went to find a recipe. After some tweaking, we came up with the fluffiest, most deliciously spiced Pumpkin Spice Pancakes I’ve ever tasted.
They are so so sooo good!
I must admit that I did not make these pancakes. Nate did. I’m a pretty good cook, but I cannot flip pancakes. They flop instead of flip. A mess ensues with awful looking squished up pancakes. Every time. Luckily for me, Nate is excellent at pancakes so we’re covered in that department. And he whipped up an amazing batch of these pumpkin spice pancakes!
How to Make Fluffy Pumpkin Spice Pancakes
2 cups all-purpose flour
1/4 cup sugar
1 tablespoons baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
2 cups milk
1 cup pumpkin
1 teaspoon vanilla extract
1.5 tablespoons coconut oil
In a large bowl, combine the dry ingredients.
In a small bowl, whisk together the milk, pumpkin, vanilla, egg, and oil.
Pour over into the dry ingredients…
…and stir until just combined, being careful not to over-mix. The batter will be thick.
Ladle batter into desired portions over a hot nonstick pan or griddle and flip when bubbles begin to break on the top. Cook another minute or two and remove.
Serve warm with butter and maple syrup.
If you love pumpkin, you must try these pumpkin spice pancakes.
Fluffy Pumpkin Spice Pancakes
These are the fluffiest, most deliciously spiced pumpkin pancakes quite possibly around.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 12-15 pancakes 1x
- Category: Breakfast
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 2 cups milk
- 1 cup pumpkin
- 1 tsp vanilla extract
- 1 egg
- 1.5 tablespoons vegetable oil
- In a large bowl, combine the dry ingredients; set aside. In small bowl, whisk together the milk, pumpkin, egg, and oil. Pour over into the dry ingredients and stir until just combined, being careful not to over-mix. The batter will be thick! Ladle batter into desired portions over a hot nonstick pan or griddle and flip when bubbles begin to break on the top. Cook another minute or two and remove.
- Serve warm with butter and maple syrup.
Note: For a treat, add chocolate chips to the batter. (My kids love this.)