Instructions

In a medium-large bowl, whisk together the egg, pumpkin purée, and oil until smooth. Add the milk and whisk until smooth.
In a medium bowl (using a different whisk than the one you used for the wet ingredients!), whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt until incorporated.
Add the dry ingredients to the bowl with the wet ingredients and gently mix together with a large spoon or spatula, until the flour is incorporated but the mixture is still lumpy (not smooth). For the fluffiest pancakes, don’t over-mix the batter!
Place a large pan on a stovetop burner and turn the heat to medium-high. Add a bit of butter or oil to the pan and let it heat for a minute or so before you add the pancake batter. Use around 1/3 cup batter per pancake and place ~3 pancakes onto the hot pan at a time, ensuring there is at least one inch of space between the pancakes. Cook for a 2-3 minutes, until the bubbles pop on the surface and the bottom is golden brown. Flip and cook for another minute or two, until the second side is golden brown. Remove from the pan and repeat until there is no more batter! You should be able to make 10-12 pancakes.
Serve warm topped with whatever you like (fresh berries, pumpkin seeds, maple syrup, whipped cream, peanut butter, etc.).

Notes

Feel free to add in chocolate chips or blueberries to the batter.

*If you don’t have pumpkin puree (or don’t like pumpkin), you can replace it with 1/4 cup sweet potato purée.

**If you don’t have pumpkin pie spice, you can replace it with a spice mixture such as 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/4 tsp cloves, and 1/4 tsp ground ginger.

Make it Gluten Free: Use gluten free all-purpose flour.

Make it Dairy Free: Use oil or plant-based butter, and use a plant-based milk alternative (soy milk, oat milk, rice milk, etc.).

Fluffy Pumpkin Spice Pancakes

(vegetarian, nut free)

Don't over-mix the batter

Cooking tips: