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Pumpkin Pancakes

Prep Time 10 minutes
Cook Time 8 minutes
Course Breakfast
Servings 12 pancakes

Ingredients
  

  • 2 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 2 large eggs
  • 4 tbsp melted butter
  • 1 1/2 cups milk

Instructions
 

  • Preheat griddles or large non-stick skillet to medium heat.
  • In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg.
  • In a separate bowl, whisk together both of the sugars, vanilla, pumpkin puree, eggs, melted butter, and milk. Make sure your butter isn't too hot or it will scramble your eggs.
  • Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be a little lumpy. Do not overmix.
  • Set the batter aside for 5 minutes.
  • Butter your griddle or spray with non-stick spray. Pour out 1/3 cup of batter for each pancake. Cook each pancake approximately 4 minutes per side.
  • Serve with butter, maple syrup, or any of your favorite toppings.

Notes

We couldn't think of a better way to start off a beautiful fall day than these pancakes and a great cup of coffee. Topped with some butter and real maple syrup, you'll be in heaven!
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