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Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 6 min
Total time: 30 min
Yield: 10
Ingredients: 1 cup + 2 tablespoons all-purpose flour; 2 tablespoons granulated sugar; 2 tablespoons light brown sugar, packed; 2 teaspoons baking powder; 2 teaspoons cinnamon; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground nutmeg; pinch salt, optional and to taste; 1 large egg; 3/4 cup Silk Unsweetened Vanilla Almond Milk; 3/4 cup pumpkin puree; 2 tablespoons vegetable or canola oil; 1 to 2 tablespoons molasses; 2 teaspoons vanilla extract; maple syrup for serving, or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup

Averie Cooks

Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won't do!

Ingredients

1 cup + 2 tablespoons all-purpose flour

2 tablespoons granulated sugar

2 tablespoons light brown sugar, packed

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon ground nutmeg

pinch salt, optional and to taste

1 large egg

3/4 cup Silk Unsweetened Vanilla Almond Milk

3/4 cup pumpkin puree

2 tablespoons vegetable or canola oil

1 to 2 tablespoons molasses

2 teaspoons vanilla extract

maple syrup for serving, or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup

Method

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.

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