Fall is here! Living in Houston it was hard to get super into the seasons. Although grocery stores, shops and coffee shops try to promote the season, there is something about the crisp air and leaves turning that cannot be replaced.
Now living in the Midwest fall is a spectacle! Seriously it’s amazing! It’s so incredible it makes winter worthwhile! GASP I know, I cant believe I said that! It’s true though. Gorgeous sunsets, flannel, chilly crisp air, orange red yellow leaves, squash, apples and yes PUMPKINS. Fall is the best hands down.
As I am sure you have noticed, with fall come pumpkins. Those orange quintessential fall-y Halloween icons that are not only fun to carve and adorn your house with but also fun to eat.
One of my favorite things to do in the fall is to add pumpkin to recipes. And in this case we are talking pancakes.
I love love love pancakes. My favorite are those are that soft and fluffy. This recipe has it all: the perfect pancake + pumpkin spice.
So give yourself 20 minutes this weekend, put on some cozy flannel pjs and treat-yo-self to some amazing Pumpkin Spice Pancakes.
Pumpkin Spice Pancakes
Makes 6-5 5inch pancakes; Perfect for 2 people or can be doubled for 4.
Super-fluffy, slightly orange, spiced moist pumpkin pancakes. Yummy fall breakfast treat!
- 1 cups buttermilk (homemade buttermilk: 2 tablespoons vinegar + 1 cup 2% milk, let it sit for 10 minutes before using)
- ½ cup pumpkin puree (homemade or store-bought)
- 1 eggs, lightly beaten
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoons pure vanilla extract
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoons pumpkin pie spice blend*
- ¼ teaspoon salt
- Butter and maple syrup for serving
To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
Add the pumpkin puree, egg, butter, and vanilla and stir with a whisk to combine.
In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
Heat a non-stick griddle or set large frying pan over medium heat. Melt a little butter on the cooking surface. Using a 1/3 cup measure pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
Serve with butter and maple syrup. Or maybe some roasted walnuts and a dollop of your favorite Greek yogurt. ENJOY and let me know how they turn out 🙂
Notes: If you do not have pumpkin spice blend you can make your own!
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves