This pumpkin pancakes recipe makes thick and fluffy pancakes that are so moist and delicious! Dust with cinnamon sugar or maple syrup and a sprinkle of toasted pecans to warm up a chilly morning breakfast!
Whisk together the flour, sugar, baking powder, salt and spices in a medium bowl. Make sure to blot out any chunks of brown sugar. In a separate small bowl, combine the milk, pumpkin, egg and oil or butter. Stir into the dry ingredients and mix until just combined. The batter may still be lumpy.
Heat a skillet or griddle over medium heat (325˚F for the griddle). Spray hot surface with cooking spray. Pour batter on heated surface in ⅓ cup portions. Use the back of the spoon or measuring cup to smooth the batter into desired circle shape. When bubbles start forming on the top and looks dry, carefully use a spatula to flip to the other side. Let cook for a few more minutes until golden brown.
Repeat with the rest of the batter, grease the pan as needed. Serve with maple syrup and cinnamon sugar (optional).