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Creating the perfect mini pumpkin pancake stackers requires a little patience and attention to detail. Follow these step-by-step instructions to achieve fluffy, flavorful pancakes that are sure to impress.

Mini Pumpkin Pancake Stackers

Embrace the flavors of fall with Mini Pumpkin Pancake Stackers, a delightful breakfast treat that's perfect for any occasion. These fun mini pancakes are not just tasty but also visually appealing, making them ideal for gatherings or cozy family meals. Enjoy the rich pumpkin flavor complemented by warm spices, and a drizzle of maple syrup for a sweet touch. Easy to make and even easier to enjoy, these stackers capture the essence of autumn in every bite. Get ready to fill your home with the inviting aroma of fall!
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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 your choice of plant-based milk)

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

1 large egg

2 tablespoons melted butter (or coconut oil for a dairy-free option)

Whipped cream (for topping)

Chopped pecans (optional, for garnish)

Instructions
 

Prepare the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk thoroughly until well combined, ensuring that there are no lumps.

    Mix the Wet Ingredients: In a separate bowl, combine the canned pumpkin puree, milk, maple syrup, egg, and melted butter. Whisk the mixture until it is smooth and evenly blended.

      Combine the Mixtures: Gradually pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just mixed; it's okay if a few lumps remain—overmixing will lead to tougher pancakes.

        Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of melted butter. For each mini pancake, pour about 2 tablespoons of batter onto the skillet. Cook for 2-3 minutes until the edges begin to firm up and small bubbles pop on the surface. Carefully flip the pancakes and cook for an additional 1-2 minutes until they are golden brown on both sides.

          Continue Cooking: Once cooked, transfer the pancakes to a plate. Repeat with the remaining batter until all mini pancakes are made, yielding approximately 10-12 mini pancakes in total.

            Assemble the Stackers: Create stacks by placing 3-4 mini pancakes on top of each other on a serving plate. Drizzle the pancakes with maple syrup, add a generous dollop of whipped cream on the top, and sprinkle with chopped pecans for an added crunch, if desired.

              Serve Warm: Enjoy your mini pumpkin pancake stackers warm, accompanied by additional maple syrup on the side for a delightful dipping experience.

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