Has autumn arrived yet in your area? We had a big cool-off here in Colorado this weekend, and it was the perfect excuse to cook a batch of pumpkin spice pancakes for breakfast.
These flapjacks are rich with pumpkin-y goodness, and have the comforting, homespun flavor and aroma of pumpkin spice. This recipe appears in my cookbook Pumpkin It Up!, and I won’t blame you if you feel somewhat alarmed by one of the ingredients. Who puts white vinegar in pancakes?! But don’t worry. The vinegar has a chemical reaction with the baking powder and baking soda, adding air to the batter. The pancakes come out light and fluffy, even though the recipe calls for a full cup of pumpkin puree. I promise you won’t taste even a hint of the vinegar.
I serve these pancakes with butter, maple syrup, and a sprinkle of powdered sugar, but you can serve them plain, too. Or you can add another tablespoon of brown sugar to the batter for a slightly sweeter result.
Here’s the easy recipe. Enjoy!
Pumpkin Spice Pancakes
- 1 1/2 cups milk
- 1 cup canned or cooked pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 2 cups flour
- 3 tablespoons packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- maple syrup
In a large bowl, mix together the milk, pumpkin, egg, oil, and vinegar. In a medium bowl, whisk together the flour, brown sugar, pie spice, baking powder, baking soda, and salt. Add the flour mixture to the pumpkin mixture and stir just until combined.
Heat a lightly greased griddle or frying pan over medium-high heat. Pour 1/4 cup batter on the griddle and spread out slightly using a spatula or spoon. Brown on both sides and serve hot with maple syrup. Makes about 12 pancakes.