Fluffy Pumpkin Pie Spice Pancakes
These traditional fluffy pumpkin pie spice pancakes are the perfect breakfast for the fall season and packed with pumpkin flavor. Serve them with a drizzle of maple syrup right off the hot griddle during fall and pumpkin season!
Servings: 4
Calories: 273kcal
Ingredients
- 1 ¼ cups all-purpose flour (or 1-to-1 gluten-free flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 2-3 teaspoons pumpkin pie spice
- ⅓ cup canned pumpkin puree
- 1 cup milk or almond milk
- 1 tablespoon lemon juice or white vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons unsalted butter, melted and cooled + extra for greasing the pan
- 1 egg
Instructions
- In a medium bowl, add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix until combined at set aside.
- In a separate mixing bowl, add the pumpkin puree, milk, lemon juice or vinegar, maple syrup, butter, and egg. Whisk well. Add the dry ingredients and mix until just combined. Add a few additional tablespoons of milk if the batter is too thick.
- Heat a large skillet on the stove over medium low heat. Once the pan is hot, grease it with a little butter. Place about a ⅓ cup of batter on the pan at a time. Let the pancake cook for 2-3 minutes each side, until golden brown and cooked through. Serve with hot maple syrup.
Notes
- For a dairy-free and vegan version, use avocado oil instead of butter. For a gluten-free version, swap the all-purpose flour 1-to-1 with a gluten-free flour.
Nutrition
Serving: 2pancakes | Calories: 273kcal | Carbohydrates: 43.9g | Protein: 8.1g | Fat: 7.4g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.9g | Cholesterol: 68mg | Sodium: 895mg | Potassium: 257mg | Fiber: 2.1g | Sugar: 10.7g
