Given the website title, it’s probably about time that I actually post a pancake recipe. So, here we go.
It’s pumpkin season. You either love it or you’re already angry about it. Whether you’re a pumpkin lover or you still haven’t outgrown the sophomoric “my identity is hating things that are popular, therefore, pumpkin spice sucks!” thing, good pumpkin pancakes are awesome. I’m not trying to convince you; it’s just objectively true.
This is my recipe, pieced together over the years from a bunch of other recipes that didn’t quite hit the mark. This one hits the mark. Here’s the recipe, and hey, I’m giving it to you without my entire life story. Awesome, right?
Pumpkin Pancakes
Wet Ingredients
- 1 ¾ cups milk
- 1 ⅓ cups pumpkin puree
- 1 large egg
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tbsp blackstrap molasses (optional)
- 1 tbsp apple cider vinegar (white vinegar works too)
Dry Ingredients
- 2 cups all-purpose flour
- 5 tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- ½ tsp allspice
- ¾ tsp salt
Plus cooking spray for the griddle.
Instructions
- Whisk the flour, brown sugar, baking powder, baking soda, and all the spices and salt together in a bowl.
- In a large bowl, stir together the milk, pumpkin, egg, oil, vanilla, molasses, and vinegar until well combined. Like, really well combined.
- Add the wet mixture to the dry and whisk just until combined. Don’t overmix.
- Cover the batter and let it rest for 10 minutes or more.
- While the batter rests, heat your griddle or frying pan over medium heat and hit it with cooking spray. For an electric griddle, go with 325°F.
- Pour about ¼ cup of batter per pancake and flatten it slightly with a spoon. Cook until small bubbles appear, about 4–5 minutes, then flip and cook until golden brown, another 2–3 minutes. Repeat until you’re out of batter.
- Serve hot. Eat pancakes. Enjoy pancakes.