Pumpkin Spice Pancakes without Pumpkin Puree

Fluffy Pumpkin Spice Pancakes made without pumpkin purée. Light, soft, and filled with cozy cinnamon and nutmeg flavours for the perfect fall breakfast.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings pancakes

Calories 150kcal

Author Samantha Pickthall

Ingredients

2 1/4 cups (270g) all-purpose flour, scoop & leveled
4 tsp baking powder
2 Tbsp light brown sugar
1 Tbsp pumpkin pie spice, homemade or store-bought
1/4 tsp salt
1 1/4 cups whole milk, at room temperature
1/3 cup extra virgin olive oil, or vegetable oil
2 large eggs, at room temperature
1-2 Tbsp unsalted butter, for cooking

US Customary - Metric

Instructions

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, pumpkin pie spice, and salt.
Combine Wet Ingredients: In a separate medium-sized mixing bowl, whisk together the milk, oil, and eggs until well combined.
Combine Wet and Dry Mixtures: Pour the wet mixture into the dry mixture and whisk until just combined, ensuring no lumps remain. Be careful not to over-mix.
Rest the Batter: Let the batter sit for 15 minutes.
Heat the Skillet: Place a large-sized skillet over low-medium heat and melt one tablespoon of butter over the base of the skillet.
Cook the Pancakes: Increase the heat to medium-high and pour a 1/4 cup of batter into the skillet and gently spread out with a spatula into a circle or your desired size. Cook 2-3 pancakes at a time or as many as you can fit.
Flip and Finish Cooking: Cook for 1 minute, then flip and cook for a further 45 seconds or until golden and cooked through. Remove from the skillet and repeat the process with the remaining batter, adding more butter if needed before pouring in your next pancake.
Serve: Serve pancakes warm with a slice of butter, a drizzle of maple syrup, and chopped pecans. Enjoy!

Notes

Store: Place cooled pancakes in an airtight container and refrigerate for up to 3 days.

Freeze: For longer storage, arrange the pancakes in a single layer inside a freezer-safe bag or an airtight container. Use multiple bags/containers if needed to avoid stacking. Freeze for up to 1 month.

Thaw: Thaw in the fridge overnight or at room temperature for a few hours. You can also reheat directly from frozen in the microwave, warm skillet or toaster.

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