Pumpkin, spices, and peanut butter combine in airy pancakes for a comforting start to fall mornings.
# What You’ll Need:
→ Dry Ingredients
01 - 120 g all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 1/2 teaspoons pumpkin pie spice blend
→ Wet Ingredients
07 - 160 g pumpkin purée
08 - 2 large eggs
09 - 240 ml milk (dairy or plant-based alternative)
10 - 85 g creamy peanut butter
11 - 2 tablespoons melted butter or coconut oil
12 - 1 teaspoon vanilla extract
→ For Cooking and Serving
13 - Butter or oil, for greasing the pan
14 - Maple syrup, to serve (optional)
15 - Chopped roasted peanuts, to serve (optional)
16 - Whipped cream, to serve (optional)
# How to Make It:
01 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
02 - In a separate bowl, blend the pumpkin purée, eggs, milk, peanut butter, melted butter, and vanilla extract until the mixture is smooth.
03 - Pour the wet mixture into the bowl with dry ingredients. Gently stir until just incorporated; avoid overmixing. The batter should retain some lumps.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil to prepare for cooking.
05 - Scoop about 60 ml (1/4 cup) of batter per pancake onto the preheated surface. Cook until bubbles form on the surface and edges begin to set, approximately 2–3 minutes.
06 - Carefully flip each pancake and cook for an additional 1–2 minutes, or until golden brown and fully cooked through.
07 - Serve pancakes warm. Top with maple syrup, chopped roasted peanuts, or whipped cream as desired.
