Ingredients
Scale
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
- 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 large egg
- 3 tablespoons (45ml) canola or vegetable oil
- 1 and 1/2 cups (360ml) whole milk
- Optional: 1 cup (180g) semi-sweet chocolate chips
- For cooking: butter or nonstick spray
Instructions
- Whisk together dry ingredients in a large bowl.
- Blend wet ingredients until smooth in a blender.
- Combine wet and dry ingredients gently, mixing until just combined.
- Preheat griddle and coat with butter or nonstick spray.
- Pour 1/4 cup of batter onto the griddle and cook until bubbles form, then flip.
- Keep pancakes warm in an oven while cooking the remaining batter.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure baking powder and soda are fresh for the best rise.
Do not over-mix the batter; some lumps are fine.
A nonstick surface prevents sticking and aids cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 5
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
- Cholesterol: 30