These pumpkin pancakes are fluffy, perfectly spiced, and a great accompaniment to fall and winter mornings.
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
1teaspoonpumpkin pie spice
1/2cupmilk(any kind you like)
2Tablespoonsextra virgin olive oil
1/4cupbrown sugar, packed
Maple syrup and pecans, for serving
In a large bowl, whisk together flour, baking powder, salt, and spices; set aside.
In a medium bowl, whisk together milk, pumpkin purée, egg, olive oil, and sugar until fully combined.
Pour the wet ingredients into the dry and stir together until a batter is formed. Try not to over mix - stir just until combined.
Heat a griddle pan or a frying pan over medium heat. Grease the pan with butter, then drop batter by 1/4 cup measure per pancake. Spread the batter out a little with the back of the measuring cup. Cook 3-4 minutes on the first side, then flip and cook 2 more minutes or until golden. Remove to a large plate.
Repeat with the rest of the batter until no batter remains. Serve with maple syrup and pecans!
Leftover pancakes can be stored in the refrigerator for a few days, or freezer for longer storage. My personal preference is to wrap individual portions, i.e. 2-3 pancakes, in plastic wrap, then store them in the freezer in a freezer storage bag and reheat in the microwave on busy mornings when you want a special breakfast.
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