Description
A collection of three delicious pancake styles: Classic Pumpkin Spice, Apple-Cinnamon Stack, and Brown Butter Pecan, perfect for a cozy breakfast or a gathering.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp melted butter
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of ground ginger
- 1 medium apple, peeled and finely diced
- 1 tbsp brown sugar (optional)
- 3 tbsp butter (browned)
- 1/3 cup chopped toasted pecans
- Pinch of flaky sea salt
Instructions
- Make the base batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Pour wet into dry and stir until just combined (a few lumps are okay).
- Divide the batter into three portions: Place about one-third in separate bowls for each of the Three Pancake Styles.
- Pumpkin Spice variation: Stir pumpkin puree and spices into one portion of batter until uniform. If mixture is too thick, add a tablespoon of milk.
- Apple-Cinnamon variation: Fold diced apple, cinnamon, and brown sugar into the second portion of batter.
- Brown Butter Pecan variation: Stir the browned butter into the third portion, then fold in toasted pecans and a pinch of sea salt.
- Heat and cook: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. For each pancake, pour 1/4 cup batter. Cook until bubbles form and edges set, 2–3 minutes. Flip and cook 1–2 minutes more until golden.
- Keep warm: Place finished pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch so all pancakes stay warm and fluffy.
Notes
For the best texture, measure accurately and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American