Servings: 12 pancakes
Prep Time: 10 Minutes, Cook Time: 15 Minutes
Total Time: 25 Minutes

Leaves changing, nights cooling down—are you feeling those pumpkin vibes yet? It’s time to whip up these light and fluffy pumpkin pancakes with deliciously crisp edges, recipe courtesy of Jenn Segal at Once Upon a Chef. They scream fall with every bite and pair perfectly with your morning coffee. They’re also an excellent way to use up that leftover pumpkin purée from your fall baking projects. Since the pancakes freeze well, you might want to make a double batch to make weekday breakfasts a breeze.

Ingredients

    • 1½ cups all purpose flour, spooned into measuring cup and leveled off
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • 1½ teaspoons ground cinnamon
    • 1 teaspoon ground allspice
    • ¼ teaspoon ground ginger
    • ½ teaspoon salt
    • ½ cup pure pumpkin (such as Libby’s)
    • 3 tablespoons unsalted butter, melted
    • 1 cup milk
    • 2 large eggs
    • 3 tablespoons maple syrup, plus more for serving
    • Vegetable oil, for cooking

How to make Pumpkin Pancakes

        1. Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
        2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
        3. In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
        4. Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds.
        5. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.

Freezer-Friendly Instructions: These pumpkin pancakes freeze well and can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°Foven for about 8 to 10 minutes, or until hot.

Photo courtesy of Once Upon a Chef

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