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- 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - ½ teaspoon salt - 1 cup pumpkin puree - 2 large eggs - 1 cup milk (or a dairy-free alternative) - 2 tablespoons brown sugar - 1 teaspoon vanilla extract - 2 tablespoons melted butter (plus extra for cooking) For those with dietary restrictions, you can easily swap out some ingredients. Use gluten-free flour instead of all-purpose flour. For a vegan version, replace eggs with flaxseed meal mixed with water. You can substitute milk with almond milk or oat milk. Using fresh ingredients is key for great taste. Fresh pumpkin puree makes a big difference. Canned pumpkin can work, but fresh has more flavor. Use fresh eggs and real vanilla extract for the best results. This enhances the flavor and makes your pancakes truly shine. Enjoy the warmth of fall with each bite! Start by gathering your dry ingredients. In a large mixing bowl, add 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of salt. Whisk these together until well combined. Accurate measuring is key here. Too much flour can make pancakes dense, while too little can make them flat. Next, it’s time for the wet ingredients. In a separate bowl, mix together 1 cup of pumpkin puree, 2 large eggs, 1 cup of milk, 2 tablespoons of brown sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of melted butter. Stir until the mixture is smooth. If it’s lumpy, you might not enjoy the texture. A smooth mixture helps the pancakes cook evenly. Now, heat your skillet over medium heat. Add a small amount of melted butter to coat the pan. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface. This is a sign they are ready to flip. Gently turn the pancakes and cook for another 2-3 minutes until they turn golden brown. Repeat this process with the remaining batter, adding more butter to the skillet as needed. Enjoy your pumpkin spice pancakes warm! For the full recipe, click here. To get pancakes just right, avoid overmixing. When you combine the wet and dry ingredients, gently fold them together. It is okay if some lumps remain in the batter. This keeps the pancakes fluffy. For consistent pancake thickness, use the same amount of batter for each pancake. I recommend using a ¼ cup measure. It helps create even pancakes that cook evenly. You can boost the pumpkin spice flavor by adding more spices. A pinch of nutmeg or cinnamon can add warmth. If you like a little heat, try a dash of ginger. Toppings can make these pancakes shine. Maple syrup is a classic choice. Fresh whipped cream adds a light touch. For a fun twist, top with chopped nuts or chocolate chips. You can find the full recipe for these delightful pancakes above. {{image_2}} To make gluten-free pumpkin spice pancakes, swap all-purpose flour for a gluten-free blend. Look for blends that have xanthan gum. This gum helps mimic the texture of regular flour. You may also want to use almond flour or coconut flour, but adjust the amount. Start with less and add more as needed. Cooking time might change slightly. Keep an eye on the pancakes as they cook. They may take a bit longer to brown. For vegan pumpkin spice pancakes, you can replace eggs with flaxseed meal or applesauce. Use one tablespoon of flaxseed meal mixed with three tablespoons of water for each egg. This mix helps bind the ingredients. Instead of milk, try almond milk or oat milk for a creamy texture. Make sure to mix well to keep the right consistency. The batter should be thick but pourable. You can add chocolate chips to your pancake mix for a sweet twist. Just fold in half a cup of mini chocolate chips before cooking. If you want a nutty flavor, add chopped walnuts or pecans. About a quarter cup will give you a nice crunch. These variations can make your pumpkin spice pancakes even more fun and tasty. Enjoy experimenting with these ideas, and feel free to check the Full Recipe for more details! To store leftover pancakes, let them cool completely. Place them in a single layer in an airtight container. You can also use parchment paper between layers to prevent sticking. If you want to freeze them, wrap each pancake in plastic wrap and then in foil. This keeps them fresh for a long time. When you want to reheat, thaw them in the fridge overnight. For quick reheating, use a microwave or toaster. Heat them for about 30 seconds in the microwave or pop them in a toaster for a few minutes. This keeps them soft and tasty. Pumpkin spice pancakes can last in the fridge for about three to four days. If you freeze them, they can stay good for up to two months. When checking for spoilage, look for any mold or a sour smell. If they feel dry or hard, it’s best to throw them away. Always trust your senses; they guide you well in the kitchen. Enjoy these pancakes while they’re fresh for the best taste. Check out the Full Recipe to get started on making your own delicious pancakes! Yes, you can make the batter ahead! To prepare it in advance, mix your dry and wet ingredients in separate bowls. Store each bowl in the fridge until you are ready to cook. This keeps the batter fresh. Just remember to stir gently before cooking. If the batter is too thick, add a little milk to thin it out. There are many tasty options! Here are some great ideas: - Maple syrup for sweetness - Whipped cream for a creamy touch - Chopped nuts for crunch - Fresh fruit like bananas or apples - A sprinkle of powdered sugar for extra flair Look for bubbles! When you see bubbles on the top of the pancake, it’s time to flip. Cook until both sides are golden brown. A good pancake will feel springy when you press it lightly. You can use pumpkin pie filling, but it has spices and sugar added. This may change the flavor. If you choose it, cut back on the spices and sugar in your recipe. The texture may also be a bit different, so keep that in mind. For the best results, stick with pumpkin puree for a classic taste. For the full recipe, check out the ingredients and steps included! You now have all the tools to make delicious pumpkin spice pancakes. We covered the ingredients, cooking steps, and how to store leftovers. You can even modify recipes for dietary needs, like gluten-free or vegan options. Remember, fresh ingredients matter. With these tips, you'll create pancakes that are perfect for any occasion. Enjoy the process, get creative, and share your tasty results!

Pumpkin Spice Pancakes

Indulge in the flavors of fall with these delicious Pumpkin Spice Pancakes that are perfect for any breakfast table! With simple ingredients like pumpkin puree and warm spices, these fluffy pancakes are quick to make and utterly delightful. Whether you're enjoying a cozy morning at home or hosting a brunch, these pancakes are sure to impress. Click through to explore the full recipe and elevate your breakfast experience!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

½ teaspoon salt

1 cup pumpkin puree

2 large eggs

1 cup milk (or a dairy-free alternative)

2 tablespoons brown sugar

1 teaspoon vanilla extract

2 tablespoons melted butter (plus extra for cooking)

Instructions
 

In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.

    In a separate bowl, mix the pumpkin puree, eggs, milk, brown sugar, vanilla extract, and melted butter until smooth.

      Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; some lumps are okay.

        Preheat a non-stick skillet or griddle over medium heat and add a small amount of melted butter to coat the surface.

          Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 2-3 minutes on the other side, until golden brown.

            Repeat with the remaining batter, adding more butter to the skillet as needed for each batch.

              Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

                - Presentation Tips: Stack the pancakes high, drizzle with maple syrup, and garnish with a sprinkle of cinnamon and a dollop of whipped cream for an extra festive touch.