Fluffy Pumpkin Pancakes (Print Version)
# Ingredients:
01 -
1 teaspoon baking soda.
02 -
½ teaspoon ground cinnamon.
03 -
3 Tablespoons brown sugar.
04 -
2 teaspoons pumpkin pie spice.
05 -
1 teaspoon vanilla extract.
06 -
Nonstick cooking spray or butter for greasing your pan or griddle.
07 -
½ teaspoon salt.
08 -
2 teaspoons baking powder.
09 -
1 egg.
10 -
2 cups all-purpose flour.
11 -
1 cup pumpkin puree.
12 -
1 ½ cups milk.
13 -
2 Tablespoons vegetable or canola oil.
14 -
2 Tablespoons white vinegar.
# Instructions:
01 -
Warm up a griddle or skillet to about 300°F. Coat it lightly with butter or cooking spray.
02 -
In another bowl, stir together the pumpkin, milk, egg, vanilla, oil, and vinegar until it looks smooth and blended.
03 -
Pour the liquids into the dry mixture. Mix just until everything's combined—be okay with small lumps but make sure there aren't big ones.
04 -
Toss the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt into a big mixing bowl. Give it a good whisk until it's all evenly combined.
05 -
Drop some batter onto your griddle or pan, leaving room so the pancakes don't run into each other as they spread.
06 -
After about 3 minutes, bubbles should form on the top and pop. Flip the pancakes to the other side and cook another 2–3 minutes until done.
07 -
Serve while warm and enjoy them with maple syrup or any topping you like.
# Notes:
01 -
These pancakes turn out fluffy, loaded with pumpkin flavor, and are just right for cozy autumn mornings.
02 -
Toss in chopped nuts or chocolate chips if you want some extra crunch or sweetness.
03 -
Store leftovers in a container with a tight-fitting lid and keep them in the fridge.