Ingredients
The following ingredients have 4 Servings
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- ¼ cup (50 g) light brown sugar, (packed)
- 1 cup (245 g) pumpkin puree
- ⅔ cup (163 g) whole milk
- 3 large eggs, (room temperature)
- 3 tablespoons butter, (melted)
- 1 tablespoon molasses, (optional)
Instruction
- Preheat a griddle to 325°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, and brown sugar.
- In a separate bowl, stir together the pumpkin puree, milk, eggs, melted butter, and molasses (if using).
- Add the flour mixture to the pumpkin mixture, stirring by hand until just combined.
- Using a ⅓ cup measuring cup, pour the thick pancake batter onto the griddle. Cook until the edges bubble slightly, 2-3 minutes. Then, flip over and cook the other side for another 2 minutes. Timing will depend on your griddle.
- Serve pancakes warm with butter, maple syrup, and optional chopped pecans.
