Fluffy Pumpkin Spice Pancakes

Pumpkin purée makes the batter thick, so stop stirring as soon as the flour disappears. A few lumps are better than a tough pancake. Cook them when the skillet is hot enough that a drop of water skitters.

Ingredients

Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.

• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 3/4 cup milk
• 1/2 cup pumpkin purée
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• Maple syrup, to serve

How to make it

1. Whisk the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
2. In another bowl, whisk the milk, pumpkin, egg, melted butter, and vanilla until smooth.
3. Fold the wet ingredients into the dry ingredients just until combined.
4. Heat a lightly greased skillet over medium heat. Pour about 1/4 cup of batter for each pancake.
5. Cook until bubbles sit on the surface and the edges look set, about 2 minutes. Flip and cook 1 to 2 minutes more.
6. Serve warm with maple syrup.

Substitutions

• 1/2 teaspoon cinnamon plus 1/4 teaspoon each of ginger and nutmeg can replace pumpkin pie spice.
• A neutral oil can replace the melted butter.
• Use plain canned pumpkin, not pumpkin pie filling.

Storage

Cool leftovers on a rack, then refrigerate for 3 days. Reheat in a toaster or a dry skillet. Freeze with parchment between pancakes for up to a month.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.