Fluffy Pumpkin Pancakes (Print Version)
# Ingredients:
01 -
1 teaspoon vanilla essence.
02 -
1 large egg.
03 -
2 teaspoons pumpkin pie seasoning.
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½ teaspoon salt.
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½ teaspoon ground cinnamon.
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3 tablespoons light brown sugar.
07 -
1 cup pureed pumpkin.
08 -
2 cups plain flour.
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1 teaspoon baking soda.
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2 teaspoons baking powder.
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1 ½ cups full-fat milk.
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2 tablespoons neutral oil like canola or vegetable.
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2 tablespoons white vinegar.
14 -
Butter or nonstick spray for the griddle or pan.
# Instructions:
01 -
Set your skillet or griddle to medium heat (around 300°F). Lightly coat the surface with butter or cooking spray.
02 -
In a separate mixing bowl, stir together the milk, pumpkin puree, egg, oil, vinegar, and vanilla until smooth and combined.
03 -
Slowly fold the wet mixture into the dry ingredients. Stir gently—small lumps are no problem, but get rid of any big chunks.
04 -
Once bubbles rise and pop on the pancake's surface (takes about 3 minutes), flip it over. Cook the other side for another 2–3 minutes until done.
05 -
Scoop batter onto the hot griddle, leaving space between scoops as they spread while cooking.
06 -
Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a large mixing bowl. Give it a good whisk.
07 -
Enjoy warm with syrup or any of your favorite pancake toppings.
# Notes:
01 -
These fluffy pancakes bring a cozy pumpkin taste to your morning.
02 -
Toss in some nuts or chocolate chips if you want more flair.
03 -
Keep leftovers in the fridge packed airtight for later.