Pumpkin Spice Pancakes

These pumpkin spice pancakes deliver all the fall flavors in a stack that comes together faster than your coffee brews. Real pumpkin puree goes straight into the batter along with pumpkin pie spice, melted butter, vanilla, and eggs. Ten minutes, start to finish.

Self-rising flour keeps the ingredient list short by handling the leavening for you. The pumpkin puree adds moisture and a gorgeous golden-orange color to each cake. They cook up fluffy with slightly crisp edges and that warm cinnamon-nutmeg-ginger aroma wafting up from the skillet.

Watch for the bubbles. When they start breaking on the surface and the edges look set, flip once and cook another minute. That’s it.

Pro Tips

• Stir just until moistened. Lumpy batter makes tender pancakes. Smooth batter means tough ones
• Use canned pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that throw off the balance
• Keep finished pancakes warm on a baking sheet in a low oven while you cook the rest of the batch
• Melted butter in the batter keeps the insides rich and moist without needing to grease the pan heavily

Variations

• Pumpkin chocolate chip: Fold in ¼ cup mini chocolate chips for a treat the kids will demolish
• Cream cheese drizzle: Thin cream cheese with a splash of milk and drizzle over the stack instead of syrup
• Pecans on top: Sprinkle chopped pecans onto each pancake right after pouring the batter so they toast as it cooks