Pumpkin Spice Pancakes
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Ingredients:
3/4 cup whole milk (option for dairy-free)
1/2 cup pumpkin puree
1 large egg
1 tbsp olive oil
1 tbsp vinegar
1 cup all-purpose flour (option for gluten-free)
1 and 1/2 tbsp light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1 tbsp unsalted butter
1/4 cup pecans, crushed, for topping
Maple syrup, for serving (optional)
Instructions (yields 6 pancakes):
In a large mixing bowl, whisk together the milk, pumpkin puree, egg, olive oil, and vinegar until smooth and well combined.
In a separate bowl, whisk together the flour, light brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.
Add the dry ingredients to the pumpkin mixture and stir just until combined. Be careful not to overmix.
Lightly butter a griddle or large skillet and heat over medium heat.
Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2–3 minutes, or until bubbles begin to form on the surface and the edges start to set.
Flip and cook for an additional 1–2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Serve warm with maple syrup and crushed pecans.
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