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Spiced Pumpkin Pancakes with Toasted Pepitas and Cinnamon Sugar

Warmly spiced pumpkin pancakes topped with toasted pepitas and a light dusting of cinnamon sugar for a cozy fall breakfast.
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings: 3 people
Calories: 400
Ingredients Equipment Method

Ingredients
  

1 1/2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup whole milk
2/3 cup pumpkin puree
2 large eggs
3 tablespoons unsalted butter, melted, plus extra for the griddle
1/4 cup raw pepitas
2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon, for dusting

Equipment

  • 1 large carbon steel griddle
  • 1 small dry skillet
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 fine mesh sieve

Method
 

Toast the pepitas in a dry skillet until golden.
    Whisk the dry ingredients together in one bowl.
      Whisk the milk, pumpkin puree, eggs, and melted butter in a separate bowl.
        Combine wet and dry ingredients until just mixed.
          Cook on a warm griddle until bubbles form, then flip.
            Stack the pancakes with toasted pepitas scattered between layers.
              Sift cinnamon sugar evenly over the top and serve.