Pumpkin Spice Pancakes are a delicious breakfast any time of the year. Using canned pumpkin, almond extract, and pumpkin pie seasoning, this pumpkin spice pancake recipe has big flavor with few ingredients.
Whisk the wet ingredients. In a medium sized bowl, whisk the milk, pumpkin puree, egg, oil, sugar, and almond extract to combine.
Whisk the dry ingredients. In a medium sized bowl whisk together the flour, baking powder, baking soda, pumpkin pie seasoning, cinnamon, and salt.
Add dry ingredients. To the dry ingredients to the wet ingredients.
Fold together the ingredients. Stir until moistened, but don’t over-blend, because this will make your pancakes tough. It’s ok if there are some lumps.
Preheat griddle. Preheat a griddle to 350 degrees, or heat a large nonstick skillet over medium heat.
Cook. Using a ¼ cup measuring cup, scoop pancake batter and pour onto hot griddle or skillet. Cook the pancakes about 1 ½ to two minutes per side. You’ll know when to flip the pancakes when the edges start to get a little cooked and the center of the pancake batter is bubbly. Serve with syrup.