Make a stack of our Easy Cinnamon Pumpkin Pancakes for Sunday morning, then check off the rest of your Ultimate Fall Weekend Bucket List included below! Happy Fall!🤎🍁🧡🍂

Serves: 4
Prep: 5 minutes
Cook: 15 minutes

Ingredients

• 2 cups all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1½ tsp ground cinnamon
• ½ tsp pumpkin pie spice
• ½ tsp salt
• 1¼ cups milk
• ¾ cup pumpkin puree
• 2 large eggs
• 3 tbsp butter, melted
• 1 tsp vanilla extract
• Butter or oil for the pan

For serving:
Butter, warm maple syrup and a sprinkle of cinnamon

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt.
2. In another bowl, whisk together the milk, pumpkin, eggs, melted butter and vanilla.
3. Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few lumps are fine. Let the batter rest for about 5 minutes.
4. Heat a lightly buttered skillet or griddle over medium-low heat.
5. Scoop about ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles begin to form and the edges look set.
6. Flip and cook another 1–2 minutes, until fluffy and cooked through.
7. Serve warm with butter and maple syrup.

Little tip: Pumpkin batter is thicker than regular pancake batter, so keep the heat around medium-low. That gives the centers time to cook without getting the outsides too dark.