Ingredients
Wet Ingredients
- 1 ½ cups whole milk
- 1 cup pumpkin puree
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 1 teaspoon sea salt
- 1 ½ teaspoons ground allspice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
For Cooking and Serving
- 4 tablespoons salted butter, plus more for serving
- Maple syrup, warmed, for serving
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the whole milk, pumpkin puree, eggs, melted unsalted butter, and vanilla extract until smooth and fully combined.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, granulated sugar, sea salt, ground allspice, ground cinnamon, and ground ginger. Ensure all spices and leavening agents are well distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, gently folding until just combined. Avoid overmixing to keep the pancakes fluffy; the batter should be thick and slightly lumpy.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Add a small amount of salted butter to the pan and allow it to melt, coating the surface evenly.
- Cook the Pancakes: Pour approximately ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip carefully with a spatula and cook for an additional 2 minutes until golden brown and cooked through.
- Keep Warm and Serve: Transfer cooked pancakes to a warm plate or oven set on low heat to keep hot. Repeat the cooking process with the remaining batter, adding more butter to the pan as needed. Serve the pancakes warm topped with additional butter and warmed maple syrup.
Notes
- For extra fluffy pancakes, do not overmix the batter; a few lumps are okay.
- You can substitute pumpkin puree with sweet potato puree if desired.
- Adjust the spice levels according to your preference; add extra cinnamon or ginger for more warmth.
- Use a non-stick pan to prevent sticking, or lightly grease with butter before each batch.
- These pancakes freeze well; reheat gently in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
