Pumpkin Spice Pancakes

$- 1 cup all-purpose flour - 1 tablespoon sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger - 1/4 teaspoon cloves - 1/2 teaspoon salt - 1 cup pumpkin puree - 1 cup milk (or non-dairy alternative) - 1 large egg - 2 tablespoons melted butter (or coconut oil) - Cooking spray or extra butter for the pan Each ingredient plays a key role in the taste and texture of the pancakes. The flour gives the base, while sugar adds sweetness. Baking powder and baking soda help the pancakes rise. The spices bring that warm, cozy flavor we love about fall. Pumpkin puree adds moisture and taste, while milk and egg bind everything together. Butter gives a rich flavor, and cooking spray helps prevent sticking. You can swap all-purpose flour for whole wheat to boost nutrition. For a gluten-free option, use a gluten-free flour blend. If you're vegan, replace the egg with a flax egg and use almond milk. Coconut oil is a great substitute for butter. Always check labels for allergens in processed items. First, gather your dry ingredients. In a big bowl, mix: - 1 cup all-purpose flour - 1 tablespoon sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger - 1/4 teaspoon cloves - 1/2 teaspoon salt Whisk them together. Make sure they blend well. This step helps the pancakes rise and taste great. Now, let’s move to the wet ingredients. In a separate bowl, combine: - 1 cup pumpkin puree - 1 cup milk (or a non-dairy choice) - 1 large egg - 2 tablespoons melted butter (or coconut oil) Stir these until the mixture is smooth. This blend gives the pancakes their rich pumpkin flavor. Heat a non-stick skillet on medium heat. Lightly grease it with cooking spray or butter. Pour about 1/4 cup of batter for each pancake. Cook them for about 2-3 minutes. Watch for bubbles to form on top. Then, flip them over and cook for another 1-2 minutes until they turn golden brown. Keep the pancakes warm as you cook the rest. This recipe makes about four servings. Serve them with maple syrup, a sprinkle of cinnamon, or a handful of nuts for extra crunch. Enjoy the cozy flavors of fall with each bite! For the full recipe, feel free to check the detailed instructions. To get fluffy pancakes, mix the dry and wet ingredients gently. Overmixing makes pancakes tough. Aim for a few lumps in the batter. This keeps air in the mix, making them light and fluffy. If you want even fluffier pancakes, separate the egg. Whisk the egg white until stiff peaks form. Then, fold it in at the end for extra lift. For a delightful touch, stack the pancakes high on a plate. Drizzle with warm maple syrup or honey. A sprinkle of cinnamon on top enhances flavor. Add chopped pecans or walnuts for crunch. You can also serve with a dollop of whipped cream for a sweet finish. Fresh fruit like berries or bananas adds color and taste. One mistake is using too much flour. This makes pancakes dense. Always measure flour correctly by spooning it into the cup, then leveling it off. Another mistake is cooking on high heat. This can burn the outside while leaving the inside raw. Cook on medium heat for even results. Lastly, don’t skip the resting time after mixing. Letting the batter sit for 5-10 minutes helps the pancakes rise better. {{image_2}} You can make your pumpkin spice pancakes even better with add-ins. I love adding chocolate chips for a sweet touch. Just fold in about 1/2 cup of semi-sweet or dark chocolate chips into the batter. If you like crunch, nuts are a great choice. Chopped walnuts or pecans add texture and flavor. Use about 1/2 cup of nuts, and mix them in gently. For gluten-free pancakes, swap the all-purpose flour with a gluten-free blend. Look for one that contains xanthan gum to help with texture. To make them vegan, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. You can also use almond milk or oat milk in place of regular milk. Get creative with seasonal flavors! Adding fresh or dried cranberries gives your pancakes a tart flavor. Just fold in 1/2 cup of cranberries into your batter before cooking. You can also add apple chunks or pears for a fruity twist. These fruits work well with the pumpkin spice and add a fun surprise in every bite. For the full recipe, check out the details above. You can store leftover pumpkin spice pancakes in an airtight container. Allow the pancakes to cool first. Place parchment paper between layers to avoid sticking. They will stay fresh in the fridge for up to three days. To freeze pancakes, let them cool completely. Wrap each pancake in plastic wrap. Place them in a freezer bag, removing as much air as possible. These can be frozen for up to two months. When you want a pancake, just take out what you need. You can reheat pancakes easily. Use a microwave for quick warming. Heat for about 30 seconds or until warm. For a crispier texture, use a skillet. Heat on medium-low for a few minutes on each side. You can also bake them in the oven at 350°F for about 10 minutes. Enjoy your delicious pancakes again! For the full recipe, refer back to the beginning. To make pumpkin spice pancakes from scratch, gather your ingredients. You'll need flour, sugar, baking powder, baking soda, and spices like cinnamon and nutmeg. Mix the dry ingredients in one bowl. In another bowl, combine pumpkin puree, milk, egg, and melted butter. Pour the wet mix into the dry mix. Stir gently until just combined. Heat a skillet and pour batter to form pancakes. Cook until golden brown. For the full recipe, check out the details above. Yes, you can use fresh pumpkin. Start by roasting your pumpkin until soft. Then, scoop out the flesh and mash it until smooth. Make sure it is not too watery. Fresh pumpkin may have a different flavor, but it brings a nice touch to the pancakes. You can serve pumpkin spice pancakes with maple syrup, whipped cream, or honey. Adding pecans or walnuts on top gives a nice crunch. Fresh fruit like bananas or berries also pairs well. These toppings boost flavor and make your meal more fun. This article shared easy ways to make great pancakes. We covered ingredients, measurements, and where to find substitutes. I outlined each step, from prepping dry and wet ingredients to cooking. Tips helped perfect the texture and avoid common mistakes. I also shared fun variations and how to store leftovers. Now you can create tasty pancakes that suit your needs. Enjoy experimenting with flavors and serving ideas. Happy cooking!$

Indulge in the cozy flavors of fall with these delicious pumpkin spice pancakes! Perfectly spiced with cinnamon, nutmeg, and more, this easy recipe brings warmth to your breakfast table in just 20 minutes. Made with simple ingredients like pumpkin puree and served drizzled with maple syrup, these pancakes are a delightful treat for the whole family. Click through to explore the full recipe and enjoy a seasonal favorite!

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Ingredients

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon cloves

1/2 teaspoon salt

1 cup pumpkin puree

1 cup milk (or non-dairy alternative)

1 large egg

2 tablespoons melted butter (or coconut oil)

Cooking spray or extra butter for the pan

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and all spices (cinnamon, nutmeg, ginger, cloves, and salt) until well combined.

In a separate bowl, mix the pumpkin puree, milk, egg, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined; do not overmix - a few lumps are okay.

Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.

Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.

Remove pancakes and keep them warm. Repeat with the remaining batter.

Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

- Presentation Tips: Stack the pancakes on a plate, and drizzle with maple syrup or honey. Garnish with a sprinkle of cinnamon and a handful of pecans or walnuts for added crunch. A side of whipped cream can elevate the presentation. Enjoy!