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As the leaves begin to change and the air turns crisp, the culinary world welcomes the delightful flavors of fall, and none are more iconic than pumpkin. From lattes and pies to breads and soups, pumpkin takes center stage in a myriad of seasonal dishes. Among these, Mini Pumpkin Pancake Stackers stand out as a charming and delicious way to celebrate this versatile gourd. Perfect for breakfast, brunch, or even dessert, these mini pancakes not only satisfy your cravings but also offer a delightful twist to the classic pancake experience.

Mini Pumpkin Pancake Stackers

Embrace the flavors of fall with these adorable Mini Pumpkin Pancake Stackers! Perfect for breakfast, brunch, or dessert, these fluffy pancakes are infused with warm spices like cinnamon and nutmeg, making each bite a cozy celebration of the season. With just a few simple ingredients, you can create a delightful stack topped with whipped cream and maple syrup. Whip up this fun recipe and bring the essence of autumn to your table today!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup canned pumpkin puree

1/2 cup milk (or plant-based milk)

1/4 cup maple syrup (plus more for serving)

1 large egg

2 tablespoons melted butter (or coconut oil)

Whipped cream (for topping)

Chopped pecans (optional, for garnishing)

Instructions
 

Prepare the Batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well-combined.

    Mix Wet Ingredients: In another bowl, combine the pumpkin puree, milk, maple syrup, egg, and melted butter. Whisk until smooth and uniform.

      Combine: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

        Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or additional butter. For each mini pancake, pour about 2 tablespoons of batter onto the skillet. Cook for 2-3 minutes, or until the edges start to look set and small bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.

          Stack Them Up: Remove the pancakes from the skillet and place them on a plate. Continue cooking the remaining batter until it’s all used up. You should have 10-12 mini pancakes.

            Assemble: Stack 3-4 mini pancakes on top of each other, placing them on a serving plate. Drizzle with maple syrup, add a dollop of whipped cream on top, and sprinkle with chopped pecans for added texture, if using.

              Serve Warm: Serve your delightful mini pumpkin pancake stackers warm with additional maple syrup on the side for dipping.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings