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To make fluffy pumpkin spice pancakes, you need simple, fresh ingredients. Here’s what you will need: - 1 cup all-purpose flour - 2 tablespoons brown sugar - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1/2 cup canned pure pumpkin - 1 cup milk (dairy or non-dairy) - 2 tablespoons vegetable oil (or melted coconut oil) - 1 large egg - Optional: maple syrup and whipped cream for serving These ingredients work together to give your pancakes their lovely flavor and texture. Accurate measuring is key for great pancakes. Use dry measuring cups for flour and sugar. Spoon them into the cup, then level off with a knife. For liquids, use a clear measuring cup. Check the measurement at eye level for accuracy. This will help make sure your pancakes turn out just right every time. If you have dietary needs, you can still enjoy these pancakes. For gluten-free pancakes, swap the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture. For dairy-free options, use almond milk or oat milk in place of regular milk. You can also use applesauce instead of an egg for a vegan version. These swaps keep your pancakes tasty and fluffy while meeting your needs. For the full recipe, check the section above. To start, gather your ingredients. This includes flour, brown sugar, baking powder, and spices. In a large bowl, mix the dry ingredients. Whisk together 1 cup of flour, 2 tablespoons of brown sugar, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, 1/4 teaspoon of cloves, and 1/2 teaspoon of salt. Make sure it is well combined. In another bowl, combine 1/2 cup of canned pumpkin, 1 cup of milk, 2 tablespoons of oil, and 1 large egg. Mix until smooth. Next, pour the wet mix into the dry mix. Gently fold them together until just combined. It is okay if there are small lumps. Avoid overmixing to keep your pancakes fluffy. Now, it’s time to cook! Preheat a non-stick skillet over medium heat. You can lightly grease it with butter or oil. Once hot, pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, which takes about 2-3 minutes. The edges should look set. Carefully flip the pancake and cook for another 1-2 minutes. You want them golden brown. Adjust the heat as needed to stop burning. Repeat this with the rest of the batter until finished. Flipping pancakes can be tricky. Use a wide spatula to get under the pancake. This helps avoid breaking. If you want to stack them, keep them warm in a low oven. For serving, stack them high on a plate. Drizzle with maple syrup and add whipped cream. A sprinkle of cinnamon or a few pecans can add a nice touch. For a pop of color, add fresh mint on top. Enjoy your fluffy pumpkin spice pancakes! For the complete process, check out the Full Recipe. To make your pancakes extra fluffy, you need to pay attention to a few key steps. First, use fresh baking powder. Old baking powder can lose its power and won't give you that rise. Second, separate the egg. Whip the egg white until it forms soft peaks and fold it into your batter last. This adds more air, making your pancakes light and airy. Lastly, do not overmix the batter. A few lumps are just fine. Having the right tools can make cooking easier and more fun. Here’s what I recommend: - Non-stick skillet or griddle - Mixing bowls (one large and one medium) - Whisk for mixing - Measuring cups and spoons - Spatula for flipping pancakes These tools help you create the best pumpkin spice pancakes with ease. Serving your pancakes can be just as fun as making them. Here are some tasty ideas: - Drizzle warm maple syrup on top - Add a dollop of whipped cream for creaminess - Sprinkle chopped pecans for crunch - Serve with fresh fruit like sliced bananas or apples - Dust with powdered sugar for a sweet touch You can mix and match these toppings to find your favorite combinations. Enjoy the flavors of fall with each bite! For the complete recipe, check out the Full Recipe section. {{image_2}} You can easily change up your pumpkin spice pancakes. Try adding chocolate chips or nuts. They add texture and sweetness. You can also mix in dried fruits like cranberries or raisins. These options give your pancakes a fun twist. Want more spice? Add a pinch of cardamom or allspice to the batter. If you prefer a creamier texture, fold in some yogurt or sour cream for richness. Pumpkin spice pancakes do not have to be sweet. You can make savory versions too. For a savory twist, swap out some flour for cornmeal. Add a pinch of cheese or cooked bacon bits. Top them with a poached egg for a hearty breakfast. If you want to keep it sweet, serve with maple syrup, whipped cream, or even a sprinkle of powdered sugar. If you need gluten-free pancakes, use a gluten-free flour blend. Make sure the blend has a good structure. For a vegan option, replace the egg with a flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water and let it sit. This acts like an egg. Use almond milk or oat milk instead of dairy milk. These changes still make for a tasty pancake. Remember, there are many ways to enjoy pumpkin spice pancakes. Get creative and make them your own! Check out the Full Recipe for more tips and ideas. After making those tasty pumpkin spice pancakes, you might have some left. To keep them fresh, stack the pancakes on a plate. Cover them with plastic wrap or foil. This keeps air out and prevents drying. You can also place them in an airtight container. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When it's time to enjoy your leftover pancakes, reheating is key. The best way is to use a skillet. Heat it over medium-low heat. Add a little butter or oil, then place the pancakes in. Heat them for about one to two minutes on each side. This method keeps them fluffy. You can also use a microwave. Just place a pancake on a plate and cover it with a damp paper towel. Heat for 20-30 seconds. This keeps them moist but may not be as crisp. Freezing pancakes is simple and smart. Let the pancakes cool completely. Then, stack them with a piece of parchment paper between each one. This prevents them from sticking together. Place the stack in a freezer bag or airtight container. Label the bag with the date. You can freeze them for up to three months. When you’re ready to eat, just reheat them using the tips above. Enjoy your pumpkin spice pancakes whenever you crave them! You can use mashed sweet potato or butternut squash. These options give a similar taste. Applesauce also works if you want a sweeter flavor. Just make sure to adjust the spices to match your choice. Yes, you can prepare the batter ahead of time. Store it in the fridge for up to 24 hours. This helps save time in the morning. You can also cook the pancakes in advance. Just cool them and store in the fridge. Reheat them in a toaster or microwave. Look for bubbles forming on the surface. This shows they are ready to flip. Cook until both sides are golden brown. A toothpick inserted in the center should come out clean. If it’s still wet, cook for a little longer. Serve them warm with maple syrup and whipped cream. I love to stack them high for a nice look. You can add a sprinkle of cinnamon or some pecans on top. For a fun touch, add a mint leaf for color. For the full recipe, check out the section above. - 1 cup all-purpose flour - 2 tablespoons brown sugar - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1/2 cup canned pure pumpkin - 1 cup milk (dairy or non-dairy) - 2 tablespoons vegetable oil (or melted coconut oil) - 1 large egg - Optional: maple syrup and whipped cream for serving 1. In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Mix until well combined. 2. In another bowl, blend the canned pumpkin, milk, vegetable oil, and egg until smooth. 3. Pour the wet mix into the dry mix. Gently fold until just combined. Small lumps are okay. 4. Preheat a non-stick skillet over medium heat. Lightly grease if needed. 5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown. 6. Repeat for the rest of the batter, adjusting heat to avoid burning. 7. Serve warm, topped with maple syrup and whipped cream. Stack the pancakes high on a plate. Drizzle with maple syrup. Add a sprinkle of cinnamon or some pecans on top. For a pop of color, add fresh mint. This makes for an eye-catching dish! You learned how to make delicious pumpkin spice pancakes from scratch. We covered the essential ingredients and precise measurements for the perfect batter. You now know cooking techniques for fluffy pancakes and tips for serving. Remember, you can adjust flavors and toppings to suit your taste. Store and reheat leftovers easily, making it a great recipe to enjoy at any time. Now, it’s your turn to create a tasty stack and share with friends and family!

Pumpkin Spice Pancakes

Experience the ultimate fall breakfast with these delicious pumpkin spice pancakes that are fluffy, flavorful, and easy to make! This recipe uses simple ingredients and offers tips for customizing to your dietary needs. Discover the secrets to achieving the perfect pancake texture and learn how to store your leftovers for later enjoyment. Click through to explore the full recipe and get ready to enjoy a delightful start to your day!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons brown sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup canned pure pumpkin

1 cup milk (dairy or non-dairy)

2 tablespoons vegetable oil (or melted coconut oil)

1 large egg

Optional: maple syrup and whipped cream for serving

Instructions
 

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined.

    In another bowl, mix the canned pumpkin, milk, vegetable oil, and egg together until smooth and fully incorporated.

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

        Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if necessary.

          Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.

            Repeat with the remaining batter, adjusting the heat as needed to prevent burning.

              Serve warm, topped with maple syrup and a dollop of whipped cream for an indulgent touch.

                Prep Time: 10 min | Total Time: 20 min | Servings: About 4 servings

                  - Presentation Tips: Stack the pancakes high on a plate, drizzle with maple syrup, and top with a sprinkle of cinnamon or a few pecans for a beautiful finish. Add an autumn-themed garnish of fresh mint for a pop of color!