Easy Pumpkin Pancakes

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Top these easy pumpkin pancakes with a pat of butter and a pour of maple syrup to bring all the warmth and cozy to your breakfast table this fall.

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Big, spicy, fall flavors, and of course, pumpkin. I’ve made us pancakes that taste like pumpkin pie and smell just like the season.

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Ingredients

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In a large bowl, whisk together all of the dry ingredients.

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In a separate bowl, whisk together the pumpkin puree, milk, eggs, and vanilla. Lightly mix in the melted butter and fold the wet ingredients into the dry, being careful not to over-mix.

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Heat a griddle or cast iron pan over medium/high heat.

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Scoop out the batter using a ⅓ cup measuring cup and pour onto the hot griddle, spreading just slightly into rounds.

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Once the surface of the pancake begins to bubble, carefully flip each pancake and continue to cook until the underside is golden-brown about 2 minutes.

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Lumpy batter, never fear! In fact, the batter should be a little lumpy and not overmixed to yield a lighter texture.

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for the full recipe!

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