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Kick off your morning with these scrumptious Pumpkin Spice Pancakes that'll bring autumn's warm flavors straight to your table. Light, airy and packed with toasty spices, they're just what you need for a fancy breakfast or laid-back weekend brunch.
INGREDIENTS
- All-purpose flour: 2 cups, forms the pancake foundation.
- Baking soda: 1 teaspoon, teams up with vinegar for extra fluffiness.
- Salt: ½ teaspoon, cuts through the sweetness.
- Vanilla extract: 1 teaspoon, gives a wonderful scent.
- Pumpkin puree: 1 cup, adds moisture and that signature flavor.
- White vinegar: 2 tablespoons, bubbles with baking soda for light texture.
- Baking powder: 2 teaspoons, makes the pancakes rise and turn fluffy.
- Ground cinnamon: ½ teaspoon, boosts the overall spice mix.
- Milk: 1 ½ cups, provides necessary wetness to the mix.
- Egg: 1, holds everything together.
- Brown sugar: 3 tablespoons, brings sweetness and rich flavor.
- Pumpkin pie spice: 2 teaspoons, delivers that classic autumn taste.
- Vegetable or canola oil: 2 tablespoons, keeps everything moist inside.
- Nonstick cooking spray or butter: for coating the cooking surface.
INSTRUCTIONS
- Step 1:
- Mix all your dry stuff in a big bowl: flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Break up any clumps to get a nice smooth mix.
- Step 2:
- In another bowl, mix all your wet ingredients: milk, pumpkin puree, egg, vegetable oil, vinegar, and vanilla. Stir until everything looks smooth and blended.
- Step 3:
- Now pour your wet stuff into the dry bowl and stir gently just until mixed. Don't worry about tiny lumps - they're actually good for fluffy pancakes.
- Step 4:
- Get your pan or griddle hot, around 300 degrees. Add some butter or spray to stop sticking.
- Step 5:
- Pour batter onto the hot surface, leaving room between pancakes so they can spread a bit.
- Step 6:
- Let them cook about 3 minutes until you see bubbles popping up. Flip them over and cook another 2-3 minutes until they're golden brown all the way through.
- Step 7:
- Eat them right away with maple syrup or whatever toppings you like best.
Serving and Storage Tips
- These pancakes taste way better when they're still warm.
- Drizzle with maple syrup, add a dollop of whipped cream, or dust with powdered sugar for extra yumminess.
- You can keep leftover pancakes in the fridge for up to three days in a sealed container.
- Just pop them in the microwave or warm them in a pan for a few seconds before eating leftovers.
Tips from Well-Known Chefs
- Jamie Oliver says try adding a tiny bit of nutmeg to make them smell amazing.
- Gordon Ramsay always warns against stirring too much or you'll lose the fluffiness.
- Rachael Ray thinks adding fresh fruit on top makes these pancakes even better.