Pumpkin pancakes make a cozy fall brunch

Name: Pumpkin pancakes make a cozy fall brunch
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1½ cup all-purpose flour; 2 tbsp brown sugar; 2 tsp baking powder; 1 tsp ground cinnamon; ½ tsp pumpkin pie spice; ¼ tsp salt; 1 cup milk; ¾ cup pumpkin purée; 1 unit large egg; 2 tbsp melted butter; 1 tsp vanilla extract; unit Housemade maple cinnamon butter, for serving; unit Maple syrup, for serving

Click to rate this post!

0 (0)

American Fall Kids & Family Stovetop Vegetarian Weeknight Meals

About this recipe

Spice up Sunday morning pancakes with the spice of the season: pumpkin spice, of course!

Mark Blanchard from T’s Restaurant shows how to amp up traditional pancake batter with the addition of brown sugar, ground cinnamon, pumpkin pie spice and pumpkin puree. Warm and comforting, these fluffy pancakes are a great way to start your morning.

Le Creuset now makes products for food on the go

If you’re short on time, simply add pumpkin puree and pumpkin spice to your favorite pancake mix, and prepare according to package instructions. Serve these pumpkin pancakes with maple cinnamon butter and maple syrup.

COOK MODE Keep Screen Awake

Directions

Pumpkin Pancakes

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
In a separate bowl, whisk together the milk, pumpkin purée, egg, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
TIP: Do not overmix; a few lumps are okay.
Heat a skillet or griddle over medium-low to medium heat and lightly grease with butter or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook for 2–3 minutes, or until bubbles begin to form on top and the edges start to set.
Flip and cook for another 1–2 minutes, until golden brown and cooked through.
Serve warm with housemade maple cinnamon butter and maple syrup.