This recipe is very forgiving for those of us who can barely open our eyes in the morning before that fresh cup of coffee.
Be lazy. Stir all ingredients together with a fork and pour it into a pan. That's all there is to it. Easy, fast, and you can do it with one eye closed (please, don't do it with one eye closed).
Make a simple maple butter to go along with the pancakes or serve with a dusting of spiced powdered sugar or a dollop of whipped cream.
Makes 8 pancakes.
Ingredients
1½ cups all-purpose flour
1 tbsp granulated sugar
1 tbsp dark brown sugar, tightly packed
4 tsp Pumpkin Pie Spice
1 tbsp baking powder
½ tsp kosher salt OR ¼ tsp table salt
1¼ cups milk
1 large egg
¼ cup butter, melted and cooled
Directions
Before starting, make sure your melted butter, egg, and milk are room temperature.
In a mixing bowl, combine flour, sugar, brown sugar, Pumpkin Pie Spice, baking powder, and salt. Whisk together to combine.
Add the milk, egg, and butter. Stir until just combined. Some lumps may still remain.
Heat a large non-stick skillet or griddle over medium heat. Pour ¼ cup of batter into the center and cook 2-3 minutes until bubbles form and break on the surface, leaving a hole that does not close. Carefully and quickly flip the pancake over and cook an additional 1-2 minutes.
Serve pancakes immediately or keep warm in a 200° oven until ready to serve. Top with butter, maple butter, spiced powdered sugar (2 tbsp powdered sugar mixed with 1 tsp Pumpkin Pie Spice), or fresh whipped cream.
Buy the spices you need to make this recipe!
