Pumpkin purée makes the batter thick, so stop stirring as soon as the flour disappears. A few lumps are better than a tough pancake. Cook them when the skillet is hot enough that a drop of water skitters.
Ingredients
Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.
- 1 1/2 cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 cup pumpkin purée
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Maple syrup, to serve
How to make it
- Whisk the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
- In another bowl, whisk the milk, pumpkin, egg, melted butter, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients just until combined.
- Heat a lightly greased skillet over medium heat. Pour about 1/4 cup of batter for each pancake.
- Cook until bubbles sit on the surface and the edges look set, about 2 minutes. Flip and cook 1 to 2 minutes more.
- Serve warm with maple syrup.
If the batter is too thick to pour, add milk one tablespoon at a time.
Substitutions
- 1/2 teaspoon cinnamon plus 1/4 teaspoon each of ginger and nutmeg can replace pumpkin pie spice.
- A neutral oil can replace the melted butter.
- Use plain canned pumpkin, not pumpkin pie filling.
Storage
Cool leftovers on a rack, then refrigerate for 3 days. Reheat in a toaster or a dry skillet. Freeze with parchment between pancakes for up to a month.
Pan and tools
- A mixing bowl
- A skillet or griddle
- A 1/4-cup measure for portioning
What to prep first
Whisk the wet ingredients, including the pumpkin, before the flour goes in. Stop stirring as soon as the flour disappears.
What to serve with it
Butter and maple syrup. The pancakes are already spiced, so skip cinnamon sugar on top unless you want them sweeter.
Leftovers for lunch
Cool them on a rack, then refrigerate or freeze with parchment between pancakes. A toaster or a dry skillet reheats them better than a microwave, which makes them rubbery.
If it goes wrong
Batter that will not pour needs milk, one tablespoon at a time. A pale pancake means the skillet is too cool. A dark outside and raw middle means the heat is too high.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
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