Pumpkin Pancakes

Ingredients

• 1 cup + 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar (packed)
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• pinch salt (optional and to taste)
• 1 large egg
• 3/4 cup Silk Unsweetened Vanilla Almond Milk
• 3/4 cup pumpkin puree
• 2 tablespoons vegetable or canola oil
• 1 to 2 tablespoons molasses
• 2 teaspoons vanilla extract
• maple syrup for serving (or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup)

Instructions

1. 1

   In a large mixing bowl, whisk to combine the first 9 dry ingredients (through optional salt); set aside.

2. 2

   In a glass measuring cup or small bowl, whisk to combine all remaining wet ingredients (except maple syrup for serving).

3. 3

   Pour wet mixture over dry, and stir gently until just combined; don’t overmix. Batter should be fairly thick; resist the urge to thin it out. However, if yours needs a splash of milk so that it’s a scoop-able consistency, or extra flour if it’s too thin, tweak as necessary.

4. 4

   Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.

5. 5

   Using a 1/4-cup measure or large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.

6. 6

   Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.

7. 7

   Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.

8. 8

   Serve with maple syrup or your favorite topping.