Pumpkin Pancakes

Breakfast meets autumn in these flavorfully-spiced, pumpkin-laced pancakes. They are as tasty with a drizzle of sweet maple syrup as they are with a dollop of whipped cream and a sprinkle of nuts. Quick and easy to prepare, they’re sure to make a regular appearance on your breakfast rotation.

Prep
10 mins
Bake
5 to 10 mins
Total
30 mins
Yield
nine 4 1/2" pancakes
Pumpkin Pancakes

Instructions

  1. Whisk together the flour, sugar, baking powder, spice, and salt until evenly incorporated.

  2. In a separate bowl or measuring cup whisk together the milk, pumpkin, melted butter, and egg.

  3. Pour the wet ingredients into the dry ingredients, stirring just until evenly moistened.

  4. Heat a large pan over medium heat or preheat a griddle to 350°F; the surface is hot enough when a droplet of water skitters across it. Lightly grease the pan with butter or vegetable oil.

  5. Spoon the batter, 1/4 cup at a time, into the pan; a scone and muffin scoop works well here.

  6. Cook on the first side until the edges of the pancakes start to look dry, about 2 to 3 minutes, then flip the pancakes over, and continue to cook until the bottoms are brown, an additional 2 minutes.

  7. Serve immediately or transfer cooked pancakes to the oven to stay warm, if desired.

Tips from our Bakers

  • Want to make this gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe, no further ingredient changes necessary. If necessary, thin the batter with a tablespoon or two of additional milk, as gluten-free pancake batter can be a little bit thicker.