These stir together in one bowl, are fluffy and flavorful, and are a perfect Thanksgiving breakfast!
– Whole wheat flour – Baking powder – Pumpkin pie spice – Milk – Pumpkin puree – Eggs – Butter or neutral oil – Vanilla extract
Add all dry ingredients to a medium or large bowl. In a separate bowl, add all the wet ingredients. Whisk to combine.
Combine the wet and dry ingredients together. The batter should be pourable but thick. Heat a nonstick or cast-iron pan or griddle over medium heat.
Add a sliver of butter, let melt, and swirl to cover pan. Add a small amount of batter, about 2-4 tablespoons at a time, and spread the batter thin, about ¼ inch thick.
Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set around the edges and you should see little bubbles around the edges before you turn them over.
Add more butter and repeat to cook the rest of the pancakes. Serve warm with syrup, nut butter, or yogurt.
Store any leftovers in an airtight container in the fridge for up to 5 days. Or, store cooled pancakes in a freezer bag in a single layer. A perfect Thanksgiving breakfast!