We love these homemade pumpkin pancakes! They are not too sweet and have a hint of pumpkin spice to make them extra delicious. You can buy pumpkin pie spice or make it yourself. Here is our pumpkin pie spice recipe (I bet you have most if not all, of the spices already in your spice cabinet). For even more pumpkin flavor, serve these pancakes with homemade pumpkin butter.
2 cups (260g) all-purpose flour
3 tablespoons (38g) brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice, see homemade pumpkin pie spice
1/2 teaspoon fine sea salt
1 cup (227g) pure pumpkin puree, see homemade pumpkin puree
1 3/4 cups (414ml) whole milk, can substitute non-dairy milk
1 large egg
2 tablespoons (30ml) vegetable oil
In a medium bowl, whisk the flour, baking powder, baking soda, pumpkin spice mix, and salt.
In another medium bowl, whisk the pumpkin puree, brown sugar, milk, egg, and oil until blended.
While stirring, slowly add the flour mixture to the pumpkin mixture until blended; try not to overmix the batter. A few small lumps in the batter are fine.
Lightly brush the skillet with oil or melted butter. Use a 1/4 cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn it over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
Serve immediately with warm syrup and butter.