These spiced pumpkin pancakes are a delightful twist on the classic breakfast favorite, perfect for cozy mornings.
In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and ginger.
Sift the dry ingredients together to ensure a smooth batter.
In another bowl, whisk together the milk, pumpkin puree, egg, vanilla extract, sugar, and vegetable oil until smooth.
Make sure the wet ingredients are well combined for an even batter.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Overmixing can make the pancakes dense, so mix until just combined.
Heat a griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter onto the griddle for each pancake.
Use a ladle or measuring cup for consistent pancake sizes.
Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
Wait until the edges are set before flipping to avoid breaking the pancakes.
Serve the pancakes warm with your favorite toppings such as syrup, whipped cream, or fresh fruit.
Keep cooked pancakes warm in a low oven while finishing the batch.
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