Pumpkin Spice Pancakes

I absolutely love pancakes so I was really excited to make these pumpkin pancakes when I came across this recipe. Pancakes can be so fattening but I just can’t seem to turn down piping hot, fluffy pancakes smothered in ooey, gooey syrup and butter, which is exactly how these turned out, except they were sprinkled with cinnamon sugar, giving it that extra special kick to it. I loved how the pumpkin taste wasn’t too strong but strong enough to balance itself with the base of the pancake. The cinnamon sugar was definitely my favorite part about these and they barely needed any syrup, which helped to reduce some calories, if any. It was the just the perfect breakfast to start my day.

Pumpkin Spice Pancakes (adapted from Annie’s Eats):

Yields 4 servings

1 1/4 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil or melted butter
Cinnamon sugar, for serving
Maple syrup, for serving
Whipped cream, for serving

Preheat the oven to 200 degrees F.

In a medium bowl, combine the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.

In a large glass measuring cup or another bowl, whisk together the milk, pumpkin puree, egg and oil (or butter, if using).

Pour mixture over dry ingredients and whisk just until moist.

Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. (I just used nonstick cooking spray). Scoop a scant 1/4 cup batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes.