Pumpkin Pancakes

Light and fluffy pumpkin pancakes bursting with pumpkin flavor!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

YIELD 10 pancakes

1 cup (140g) all-purpose flour
¼ cup (50g) dark or light brown sugar
2 teaspoons baking powder
1 ½ teaspoons pumpkin spice mix*
¼ teaspoon salt
1 large egg
1 cup (240 ml) whole milk
2 tablespoons canola or vegetable oil (or 2 tablespoons unsalted butter, melted)
½ cup (115g) pumpkin puree
1 teaspoon pure vanilla extract
Canola oil/cooking spray/butter, for coating the pan

In a large bowl, mix together flour, brown sugar, baking powder, pumpkin spice mix, and salt. Set aside.
In a separate medium bowl, whisk together egg, milk, oil or butter, pumpkin puree, and vanilla extract.
Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined and moistened. Do not over mix.
Heat a griddle or skillet over medium heat. Coat with cooking spray or oil. For each pancake, pour ¼ cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottoms appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet with oil before every pancake or batch of pancakes to prevent sticking.
Serve immediately while pancakes are still warm. Drizzle with maple syrup, a dash of cinnamon, or any other desired toppings.

*If you don't want to make an entire batch of pumpkin spice blend, you can substitute with the following spices: