Pumpkin Pancakes

By Sally's Baking Recipes · 30 min

Ingredients

Instructions

1. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until evenly mixed. Set aside.
2. Blend the pumpkin, brown sugar, egg, oil and whole milk on high for 45 seconds until smooth. You can also whisk by hand or use a hand mixer.
3. Pour the wet mixture into the dry ingredients and whisk gently until combined. No dry flour should remain at the bottom; a few lumps are fine. Fold in the chocolate chips if using.
4. Heat a griddle or large skillet over medium heat (an electric griddle should be set to 375°F (190°C)). Grease generously with butter or nonstick spray.
5. Drop a heaping 1/4 cup of batter per pancake onto the hot surface. Cook until the edges look set and small holes appear around the border, about 2–3 minutes.
6. Flip and cook the other side until cooked through, about 1–2 more minutes. Grease the pan again before each batch if needed.
7. Keep finished pancakes warm in a 200°F (93°C) oven until all are cooked. Store leftovers covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggMilkBrown sugarChocolate chipPumpkin