Ready to change things up at breakfast? Make a batch of these delicious, fluffy pumpkin pancakes. They’re great with maple syrup and a side of sliced apple or banana.
Combine the flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large mixing bowl. Stir gently to mix thoroughly.
In a medium bowl, combine the egg, pumpkin, milk, and oil. Mix well.
Add the wet ingredients to the flour mixture. Stir just until it’s moist; the batter may be a little lumpy, and that’s okay. For thinner batter, add more milk.
Lightly coat a griddle or skillet with cooking spray and set the heat to medium.
Use a 1/4-cup measure to pour the batter onto the hot griddle. Cook until the bubbles start to burst; then flip the pancakes and cook until they’re golden brown, about 2 minutes. Repeat with the remaining batter. Makes about a dozen 3 1/2-inch pancakes.
Notes
If you don’t have pumpkin puree’, feel free to use the pumpkin pie filling from the store, just use 1 teaspoon pumpkin pie spice and only 2 tablespoons dark brown sugar.
