Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice (store-bought or homemade)

1 and 1/4 cups (285g) pumpkin puree (canned or fresh)

1/3 cup (67g) packed light or dark brown sugar

1 large egg

3 Tablespoons (45ml) canola or vegetable oil

1 and 1/2 cups (360ml) whole milk

Optional: 1 cup (180g) semi-sweet chocolate chips

For cooking: butter or nonstick spray

Instructions

Step 1: In a large bowl, preferably one with a pour spout, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.

Step 2: Add the pumpkin puree, brown sugar, egg, oil, and whole milk to a blender. Blend on high for about 45 seconds until smooth and fully combined. You can also whisk these ingredients by hand or use a hand mixer if preferred.

Step 3: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until there are no dry patches of flour, but a few lumps in the thick batter are okay. Fold in the chocolate chips if using.

Step 4: Heat a griddle or large flat skillet over medium heat. If using an electric griddle, preheat it to 375°F (190°C). Grease the surface generously with butter or nonstick spray. Pour a heaping 1/4 cup of batter for each pancake onto the hot griddle.

Step 5: Cook the pancakes until the edges look set and holes form around the border on the surface, about 2 to 3 minutes. Flip and cook the other side until cooked through, about 1 to 2 minutes more. Grease the griddle again if needed between batches.

Step 6: Keep cooked pancakes warm in a 200°F (93°C) preheated oven until all are ready. Serve immediately with your favorite toppings like butter and maple syrup, or try them with a maple pecan topping for extra flavor.

Tips & Variations

Using a blender for the wet ingredients helps achieve a smooth batter, especially when using fresh pumpkin puree.

If you prefer, substitute whole milk with buttermilk for a tangier flavor and fluffier texture.

For added texture, sprinkle chopped nuts or dried cranberries into the batter along with or instead of chocolate chips.

Try topping your pancakes with whipped cream and a sprinkle of cinnamon for a festive touch.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, fresh pumpkin puree works well but make sure it’s smooth and properly cooked before using. Blending it thoroughly with the wet ingredients helps achieve the right consistency.

How can I make the pancakes fluffier?

Ensure your baking powder and baking soda are fresh and don’t overmix the batter once combined. Using buttermilk instead of whole milk can also produce a lighter, fluffier texture.