Fluffy Pumpkin Spice Pancakes

# What You'll Need:

01 - 1 1/2 cups all-purpose flour

02 - 2 tablespoons brown sugar

03 - 2 teaspoons baking powder

04 - 1/2 teaspoon baking soda

05 - 1/4 teaspoon salt

06 - 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)

07 - 1 cup whole milk

08 - 3/4 cup canned pumpkin puree

09 - 2 large eggs

10 - 2 tablespoons unsalted butter, melted (plus more for cooking)

11 - 1 teaspoon vanilla extract

01 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.

02 - In a separate bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.

03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing.

04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.

05 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.

06 - Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.

07 - Serve warm with maple syrup, whipped cream, or toasted pecans as desired.

01 -

They come together faster than you'd think, and the batter is forgiving even if you're half asleep.
The pumpkin keeps them ridiculously moist without feeling heavy or dense.
You get all the cozy spice without any fuss or fancy ingredients.

02 -

Don't skip the resting time if you have five minutes to spare, it lets the baking powder work its magic and makes them even fluffier.
Medium heat is key, too hot and the outside burns before the inside cooks, too low and they turn pale and gummy.

03 -

Use a measuring cup to pour the batter so all the pancakes cook at the same rate and look uniform.
If the batter thickens as it sits, thin it with a splash of milk to keep the texture light.