Fall's Best Fluffiest Pumpkin Spice Pancakes

The Best Fluffiest Pumpkin Pancakes

Nothing evokes fall like the smell of pumpkin and spices filling the kitchen. Kids are back in school, its feeling warm and flowers are blooming, and the scuttle of summer is getting tidied up and put away to may way for the autumn season and all it's festivities. After years operating a sunflower field and pumpkin farm, I've gathered some of our most beloved fall recipes. This pancake recipe can be doubled to make a large batch, and you can store in mason jars in the fridge to have breakfast ready to go for those early school mornings, and the restful family weekends.

When I envision pancakes, I recall the light and fluffy cakes served at the waterfront diner in my coastal hometown. A dense pancake simply won't suffice when absorbing the decadent butter, whipped cream, and maple syrup, hence the necessity for additional baking powder in this recipe.

Why Pumpkin Pancakes?

There's something special about fall – the crisp air, colorful leaves, cozy sweaters, and of course, the irresistible aroma of pumpkin spice lingering everywhere. It's also harvest season here in California, and waking up before the sun is so much better with something delicious, warm, and wholesome to start out. Embrace the essence of autumn with a stack of warm, fluffy pumpkin pancakes that will melt in your mouth with every bite.

The Best & Fluffiest Pumpkin Pancake Recipe Ever!!!

Ingredients:

• 2 cup all-purpose flour

• 1/3 cup dark brown sugar

• 4 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon cardamom

• 1 1/2 cup whole milk

• 1 1/4 cup (15 oz can) pumpkin puree

• 1 egg

• 3 tablespoons vegetable oil

• 1 teaspoon vanilla extract

Instructions:

• Mix all the dry ingredients (except brown sugar) together in a bowl – flour, baking powder, baking soda, salt, and spices.

• In a separate bowl , whisk together the wet ingredients and the brown sugar – milk, pumpkin puree, egg, oil, and vanilla extract.

• Combine the dry and wet ingredients until just incorporated. Be careful not to overmix; a few lumps are perfectly fine!

• Heat a griddle or non-stick pan over medium heat and lightly grease it with butter.

• Pour the pancake batter onto the griddle, using approximately 1/4 cup for each pancake. (I used an ice cream scooper!)

• Cook until bubbles form on the surface of the pancake, then flip and cook the other side until golden brown.

• Serve hot with a generous drizzle of maple syrup and a dollop of whipped cream, finish with a sprinkle of powdered sugar, and lightly dust with cinnamon and sugar.

Tips for Extra Fluffiness

• Don't overmix the batter – lumps are your friends when it comes to fluffy pancakes.

• Let the batter rest for a few minutes before cooking to help the flavors meld together. It's even better the next few days. I sto

• Use a hot griddle to ensure that lovely golden crust on your pancakes.

• Butter is best for the most delicious and golden cakes, use butter instead of oil.

Whether you're a seasoned pancake pro or a novice in the kitchen, this recipe is a foolproof way to win hearts (and stomachs) at the breakfast table! Remember, life is too short for boring breakfasts. Embrace the season, get your spatula ready, and Happy Flipping!

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If you try this recipe I would love to hear your feedback! Drop a note in the comments, Instagram and Pinterest @ecoeventplanners