Fall is a wonderful time of year, filled with crisp air, colorful leaves, and the warm scents of spices like cinnamon and nutmeg. What better way to celebrate this season than with a stack of fluffy Pumpkin Spice Pancakes? These pancakes are not only delicious but also bring the cozy flavors of fall right to your breakfast table.
Why Make This Recipe
Pumpkin Spice Pancakes are perfect for a cozy weekend breakfast or a festive holiday brunch. They are easy to make and use simple ingredients you might already have in your pantry. Plus, who can resist the delightful combination of pumpkin and spices? These pancakes are sure to please both kids and adults alike, making them a great choice for family gatherings or a special morning treat.
How to Make Pumpkin Spice Pancakes
Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- Dash of ground ginger
- Dash of ground cloves
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
Directions
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set this mixture aside.
- In a separate bowl, whisk together the milk, pumpkin puree, egg, and vegetable oil or melted butter.
- Add the wet ingredients to the dry ingredients and whisk until just combined. It’s okay if the batter is a bit lumpy.
- Heat a buttered griddle or skillet over medium heat. Pour ¼ cup of the batter onto the griddle. Cook until bubbles appear on the surface, then carefully flip the pancake and cook until the other side is golden brown. Repeat with the remaining batter, greasing the griddle as needed.
- Serve warm with maple syrup, cinnamon sugar, and whipped cream if desired.
How to Serve Pumpkin Spice Pancakes
Serve your Pumpkin Spice Pancakes hot off the griddle with a drizzle of maple syrup for sweetness. Top them with a sprinkle of cinnamon sugar and a dollop of whipped cream for an extra special touch. They also pair well with warm apple cider or a cup of hot coffee.
How to Store Pumpkin Spice Pancakes
If you have leftover pancakes, let them cool completely, then stack them with parchment paper between each pancake. Place the stack in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze them for longer storage. To reheat, simply pop them in the toaster or microwave until warm.
Tips to Make Pumpkin Spice Pancakes
- Make sure not to overmix the batter; a few lumps are perfectly fine.
- You can adjust the spices according to your taste. If you like more cinnamon, feel free to add a bit more!
- For a richer flavor, use buttermilk instead of regular milk.
Variation
Feel free to mix in some chocolate chips or chopped nuts for added texture and flavor. You can also use different types of flour, like whole wheat, to make them a bit healthier.
FAQs
- Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin. Just make sure to cook and mash it well before adding it to the batter. - What can I serve with Pumpkin Spice Pancakes?
They go great with maple syrup, whipped cream, or even some caramel sauce. Fresh fruit, like sliced bananas or apples, can also be a nice addition. - Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can prepare the dry and wet ingredients separately and mix them together just before cooking.
That’s it! Enjoy your delicious Pumpkin Spice Pancakes and the joy of fall flavors.
Pumpkin Spice Pancakes
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- dash ground ginger
- dash ground cloves
Wet Ingredients
- 1 cup milk You may substitute with buttermilk for richer flavor.
- ½ cup pumpkin puree Canned or fresh pumpkin both work.
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set this mixture aside.
- In a separate bowl, whisk together the milk, pumpkin puree, egg, and vegetable oil or melted butter.
- Add the wet ingredients to the dry ingredients and whisk until just combined. It’s okay if the batter is a bit lumpy.
Cooking
- Heat a buttered griddle or skillet over medium heat.
- Pour ¼ cup of the batter onto the griddle. Cook until bubbles appear on the surface, then carefully flip the pancake and cook until the other side is golden brown.
- Repeat with the remaining batter, greasing the griddle as needed.
Serving
- Serve warm with maple syrup, cinnamon sugar, and whipped cream if desired.
