Ingredients
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½ cup unsalted butter, melted
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2 cups milk
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1 cup pumpkin puree (not pie filling)
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2 cups all-purpose flour
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¼ cup sugar (maple sugar or granulated)
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1 tablespoon baking powder
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2 teaspoons baking soda
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1 teaspoon salt
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1 tablespoon pumpkin pie spice
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2 large eggs, lightly beaten
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Optional: 1½ cups pumpkin seed granola
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Maple syrup, for serving
Instructions
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In a small saucepan, melt the butter over medium-low heat. Stir in the milk and warm just until combined. Let cool for about 5 minutes.
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In a large mixing bowl, whisk together the cooled milk-butter mix with pumpkin puree until smooth.
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Add flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Stir just until combined — it’s okay if it’s a little lumpy.
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Mix in the beaten eggs gently, being careful not to overmix.
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Let the batter rest for about 10 minutes.
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Heat a nonstick skillet or griddle over medium heat.
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Pour about ¼ cup of batter per pancake onto the skillet.
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Cook until bubbles form and the bottom is golden brown, about 1–1½ minutes. Flip and cook another 30–45 seconds.
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Transfer to a warm plate and repeat with remaining batter.
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Serve hot with maple syrup and a sprinkle of granola if you like some crunch!