Breakfast / Seasonal - Fall
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Fine Mesh Strainer
- Large Mixing Bowl
- Medium Mixing Bowl
- Griddle or Nonstick Skillet
- Baking Sheet
- 1 cup all-purpose flour
- ½ cup whole-wheat flour or all-purpose flour*
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 ½ cups whole milk
- 2 tablespoons honey*
- ¾ cups canned pumpkin purée
- 2 extra-large eggs
- 3 tablespoons melted butter, plus more for greasing the skillet
- 1 teaspoon vanilla extract
- Pure maple syrup for serving
Preheat oven to 225º.
Using a fine-mesh strainer, sift the flours, baking powder, baking soda, salt, and spices together into a large mixing bowl.
In a medium bowl, whisk the milk, honey, pumpkin purée, eggs, melted butter, and vanilla extract until well combined.
Pour wet ingredients
Pour the wet ingredients into the dry ingredients and whisk together until just combined. Be careful not to over-mix (you may have a few lumps).
Heat and butter skillet or griddle
Heat a griddle or nonstick skillet over medium-low heat. Add butter to grease the griddle or skillet when hot.
Using a ¼-cup measuring cup, scoop pancake mixture onto greased griddle or skillet. Leave some room between pancakes so the batter can spread.
Cook on medium-low heat until batter begins to bubble and the bottom starts to turn brown.
Using a spatula, carefully flip and cook another two to three minutes, until the batter is completely cooked through and the pancakes are puffy and deep golden brown.
Place pancakes on a baking sheet and place in preheated oven to keep warm until all pancakes are cooked.
Once you’ve removed your completed pancakes, clean the griddle or skillet and add additional butter. Repeat until all of the batter is used.
Serve warm with maple syrup.