45m$6.99Pumpkin Spice Pancakes
Fluffy pumpkin pancakes with warm pumpkin pie spice and lightly crisp edges. Gentle skillet cooking keeps the centers tender and fully cooked.
Shopping options
Pure maple syrup
0.25 Cup
Maple Grove Farms® 100% Pure Maple Syrup
16%
Vanilla extract
1 Teaspoon
McCormick Pure Vanilla Extract
8%
Light brown sugar, packed
3 Tablespoon
Domino Premium Pure Cane Light Brown Sugar 2 lb Zipper-Pack
5%
Ground pumpkin pie spice
2 Teaspoon
Kroger® Pumpkin Pie Spice Shaker
11%
Canola oil
4 Tablespoon
Kroger® Pure Canola Oil
6%
Baking powder
1 Tablespoon
Clabber Girl® Double Acting Baking Powder
5%
All-purpose flour
2 Cup
White Lily All Purpose Flour, 2 lb Bag
26%
Canned pumpkin puree, unsweetened
1 Cup
Libby's 100% Pure Canned Pumpkin
58%
Fine salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Whole milk
1.5 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
75%
Large eggs
2 Each
Kroger® Grade A Large White Eggs
33%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- All-purpose flour-2 cups
- Whole milk-1.5 cups
- Canned pumpkin puree, unsweetened-1 cup
- Large eggs-2 each
- Canola oil-4 tablespoons
- Pure maple syrup-0.25 cups
- Light brown sugar-3 tablespoons
- Baking powder-1 tablespoon
- Ground pumpkin pie spice-2 teaspoons
- Vanilla extract-1 teaspoon
- Fine salt-0.5 teaspoons
Wash your hands and clean the work surface. In the large bowl, whisk together the flour, baking powder, pumpkin pie spice, brown sugar, and salt, breaking up any sugar lumps.
In the medium bowl, whisk the pumpkin puree, milk, eggs, 3 tablespoons canola oil, and vanilla until smooth. Wash your hands after handling the raw eggs.
Wash hands after handling raw eggs.
Pour the pumpkin mixture into the flour mixture. Fold gently with the flexible spatula just until no dry flour remains; small lumps are fine. The batter should be thick but scoopable. Let it rest for 5 minutes while you heat the skillet over medium-low heat. Do not taste the raw batter.
Do not taste the raw batter; raw flour and eggs can carry harmful bacteria.
Wash bowls, utensils, and surfaces that touched the batter before using them for cooked food.
Lightly coat the skillet with a little of the reserved 1 tablespoon oil, saving the rest for subsequent batches. Scoop 1/4 cup batter per pancake into the skillet, leaving room to turn them. Gently spread each mound into a circle about 4 inches wide so the centers cook evenly.
Cook for 3–4 minutes, until the undersides are golden, the edges look set, and bubbles begin to open on the surface. Flip once and cook for another 2–3 minutes, until the pancakes spring back lightly when pressed and the centers contain no wet batter. Check a thick pancake by inserting the thermometer sideways into its center; it should reach at least 160°F. Reduce the heat if the outsides brown before the centers cook. Do not press down on the pancakes.
Clean the thermometer probe before and after checking the pancakes.
Repeat with the remaining batter, lightly oiling the skillet between batches with the remaining reserved oil. Serve as the pancakes are cooked. Divide the maple syrup among all four servings, allowing 1 tablespoon per serving.
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