Golden pancakes with pumpkin, spice, and peanut butter—soft, flavorful, and ideal for cozy fall mornings.
# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon kosher salt
06 - 1 1/2 teaspoons pumpkin pie spice
→ Wet Ingredients
07 - 2/3 cup pumpkin purée
08 - 2 large eggs
09 - 1 cup milk
10 - 1/3 cup creamy peanut butter
11 - 2 tablespoons melted butter
12 - 1 teaspoon vanilla extract
→ For Cooking and Serving
13 - Butter or oil for greasing the pan
14 - Maple syrup, chopped roasted peanuts, or whipped cream for garnish (optional)
# Directions:
01 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice.
02 - In a separate bowl, whisk pumpkin purée, eggs, milk, creamy peanut butter, melted butter, and vanilla extract until completely smooth.
03 - Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined. Avoid overmixing; slight lumps are acceptable.
04 - Place a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Using a 1/4 cup measure, ladle batter onto the heated surface. Cook until bubbles appear and the edges start to set, approximately 2-3 minutes.
06 - Turn each pancake once bubbles form, then cook for another 1-2 minutes until golden brown and fully cooked through.
07 - Serve warm, optionally topped with maple syrup, chopped roasted peanuts, or whipped cream.
