Description
A beloved fall favorite, these fluffy pancakes are perfect for breakfast or a seasonal brunch.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk (dairy or nondairy)
- 1 large egg
- 2 tablespoons vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (optional)
- 1/2 cup chocolate chips or blueberries (optional)
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- Combine the Wet Ingredients: In a separate bowl, whisk together the milk, egg, vegetable oil, and vanilla extract.
- Combine Dry and Wet Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined.
- Add in Optional Ingredients: If using, fold in pumpkin puree, chocolate chips, or blueberries.
- Heat the Pan: Grease a non-stick skillet over medium heat.
- Cook the Pancakes: Pour batter onto the skillet and cook until bubbles appear, about 2-3 minutes. Flip and cook until golden brown.
- Serve Warm: Stack pancakes on a plate and add toppings like maple syrup or fresh fruits.
Notes
Let the batter rest for 5-10 minutes for extra fluffiness. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American