These stir together in one bowl, are fluffy and flavorful, and are a perfectly cozy breakfast to share with the kids.
– Whole wheat flour – Baking powder – Cinnamon – Pumpkin pie spice – Milk – Pumpkin puree – Egg – Melted butter or neutral oil – Vanilla extract
Combine all of the dry ingredients in a bowl and mix together. There’s more baking powder in this recipe compared to basic pancake recipes—we need it to help them cook through.
Add the wet ingredients to a second bowl and whisk to combine. Then combine the two into one bowl and whisk.
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 to ensure they cook through nicely.
Cook for 3-4 minutes per side. The pancakes should be mostly set around the edges and you should see little bubbles around the edges before you turn them over.
I heat the oven to 200 degrees F and keep the cooked pancakes warm on a baking sheet in the oven while I finish the batch, though you could also serve them as you go.
Serve warm topped with syrup, nut butter, or yogurt. We also like to serve them with a side of fruit for a yummy meal!
Store any leftovers in an airtight container in the fridge for up to 5 days. Or freeze for up to 6 months.