Pumpkin Spice Pancakes

Ingredients

• 1.5 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ½ teaspoon kosher salt
• 1 cup pure pumpkin puree
• ¾ cup whole milk
• 2 whole large eggs
• 3 tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract
• 1 tablespoon unsalted butter for the griddle

Instructions

1. 1

   In a medium bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground ginger, 0.125 teaspoon ground cloves, and 0.5 teaspoon kosher salt. Mix thoroughly so the leavening and spices are evenly distributed — this prevents clumpy batter and ensures consistent flavor in every pancake.

2. 2

   In another bowl, whisk together 1 cup pure pumpkin puree, 0.75 cup whole milk, 2 large eggs, 3 tablespoons melted unsalted butter, and 0.5 teaspoon vanilla extract until smooth and well combined.

3. 3

   Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined — the batter should be slightly lumpy with a few streaks of flour visible. Overmixing develops gluten and creates tough, dense pancakes, so resist the urge to stir until completely smooth.

4. 4

   Set a 12-inch nonstick griddle or large cast iron skillet over medium heat. Let it preheat for 2-3 minutes until a drop of water sizzles gently and evaporates immediately — this indicates the right temperature for a golden crust without burning.

5. 5

   Lightly butter the hot griddle with about 1 tablespoon unsalted butter, using a paper towel to spread a thin, even coat. The butter should foam gently but not brown.

6. 6

   Ladle approximately 1/4 cup of batter onto the griddle for each pancake, leaving about 2 inches between them so steam can circulate and they cook evenly. You should fit 3-4 pancakes on a standard griddle.

7. 7

   Cook until the edges look set and slightly dry, and small bubbles form across the top surface and begin to pop, about 2-3 minutes. These bubbles are your signal that the bottom is firm enough to flip without falling apart.

8. 8

   Slide a fish spatula under each pancake and flip in one confident motion. Cook the second side until golden brown and a wooden pick inserted into the center comes out clean with no wet batter clinging to it, about 1-2 minutes. The second side cooks faster because the structure is already set.

9. 9

   Transfer the cooked pancakes to a serving platter and keep warm in a 200°F oven while you cook the remaining batter. Repeat buttering the griddle and cooking in batches until all batter is used — you'll make approximately 12 pancakes total.

10. 10

    Divide the warm pancakes among four plates, stacking 3 pancakes per serving. Serve immediately with maple syrup, whipped cream, candied pecans, or a dusting of cinnamon sugar — the warm pancakes will absorb the syrup beautifully.

Tools you’ll need

• medium mixing bowl
• whisk
• rubber spatula
• 12-inch nonstick griddle or large cast iron skillet
• fish spatula
• paper towels
• ladle
• wooden pick
• serving platter

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