Breakfast: Pumpkin Spice Pancakes
1 1/2 cup all-purpose flour
3 teaspoon baking powder
2 tablespoon packed light brown sugar
1 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup milk
1 cup pumpkin puree
2 large eggs
1 teaspoon pure vanilla extract
Butter, for cooking
In a large bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger
In a separate bowl, whisk together milk and pumpkin puree, then add eggs and stir in vanilla.
Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
Melt butter in a large nonstick skillet over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes then flip and cook the other side until golden, another 3 minutes.
Repeat with remaining batter.
These pancakes were AMAZING. I don’t have the biggest sweet tooth and I’m usually more of a savory breakfast person but these give pumpkin spice a whole new meaning. I used a recipe I found on Delish–I highly recommend it!