Ingredients
Method
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar until well combined.
- In a separate bowl, whisk together the pumpkin puree, milk, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. A few small lumps are perfectly fine.
- Heat a lightly greased nonstick skillet or griddle over medium heat.
- Using a cookie scoop or small ladle, pour the batter onto the hot skillet to make pancakes about 3 to 4 inches in diameter.
- Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges begin to set. Flip and cook for another 2 to 3 minutes until golden brown and cooked through.
- Repeat with the remaining batter, lightly greasing the skillet between batches if needed.
- Serve warm with maple syrup, whipped cream, and chopped walnuts.
Notes
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will change the recipe.
- Avoid overmixing the batter. Stir just until the ingredients come together for the fluffiest pancakes.
- Let the batter rest for about 5 minutes before cooking to create lighter, fluffier pancakes.
- Keep cooked pancakes warm in a 200°F oven while preparing the remaining batches.
- Add mini chocolate chips, chopped pecans, or a pinch of pumpkin pie spice for a fun variation.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze pancakes between sheets of parchment paper for up to 2 months.
- Reheating: Warm in the microwave for 20 to 30 seconds, toast them in a toaster, or heat in a 325°F oven until warmed through.
- These pancakes are delicious served with maple syrup, whipped cream, chopped walnuts, pecans, cinnamon butter, or fresh fruit.