Pumpkin Pancakes
Serves 10
10 mins prep
6 mins cook
14 mins Additional Time
30 mins total
Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won't do!
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In a large mixing bowl, whisk to combine the first 9 dry ingredients (through optional salt); set aside.
In a glass measuring cup or small bowl, whisk to combine all remaining wet ingredients (except maple syrup for serving).
Pour wet mixture over dry, and stir gently until just combined; don’t overmix. Batter should be fairly thick; resist the urge to thin it out. However, if yours needs a splash of milk so that it’s a scoop-able consistency, or extra flour if it’s too thin, tweak as necessary.
Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
Using a 1/4-cup measure or large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
Serve with maple syrup or your favorite topping.