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Perfect Pumpkin Pie Pancakes

A slightly sweet, spicy pancake, perfect for Fall family breakfasts!
Print Recipe
Ingredients Method

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 2 TBLS brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch of ground ginger
  • pinch of ground cloves
  • 1 cup whole milk
  • 1/2 cup Pumpkin puree not pumpkin pie filling
  • 1 egg
  • 2 TBLS vegetable oil
  • 1 tsp vanilla

Method
 

  1. In a medium bowl, whisk together the flour, brown sugar, baking powder, salt cinnamon, nutmeg, ginger and cloves. Set aside.
  2. In another medium bowl, whisk together the milk, pumpkin, egg, oil and vanilla.
  3. Combine the wet ingredients with the dry ingredients and stir until completely incorporated.
  4. Spray griddle with cooking spray; heat over medium-high heat.
  5. For each pancake, pour approx. 1/4 cup batter onto hot griddle.
  6. Cook until bubbles form around the edges. Turn pancakes; cook about 2 minutes longer or until golden brown on the bottom.