2 cups flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice*
1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/3 cup (67g) packed light or dark brown sugar
1 large egg
3 Tablespoons (45ml) canola or vegetable oil
1 and 1/2 cups (360ml) whole milk*
optional: 1 cup (180g) semi-sweet chocolate chips
for cooking: butter or nonstick spray
Instructions
- In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until combined. Set aside.
- Add pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you may whisk by hand or use a hand mixer.
- Pour the wet ingredients into the dry ingredients and whisk gently to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is very thick and a few lumps are fine. Fold in the chocolate chips, if using.
- Heat a griddle or large flat skillet over medium heat. Coat generously with butter. Once hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2–3 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Repeat until batter is gone.
- Keep pancakes warm in a preheated 200°F oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice like butter and maple syrup.
- Cover and store leftover pancakes in the refrigerator for up to 5 days.
