Nothing says fall is coming like these Pumpkin Spice Pancakes. They are soft, lightly sweetened and perfectly spiced! Our favorite fall breakfast!
[Recipe Updated 8/28/18]
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 that it makes winter worthwhile! GASP I know, I cant believe I said that! It’s true though. Gorgeous sunsets, flannel, chilly crisp air, orangey redish yellowy leaves, squash, apples, and yes PUMPKINS. Fall is the best hands down.
Oh pumpkins… those orange quintessential 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.
My household love love loves pancakes. Especially my 2 littles. Our favorite pancake style are soft and fluffy. This recipe has it all: the perfect pancake + healthy orange pumpkin puree + 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. And if you have leftovers, freeze them! They make an amazing leftover breakfast. Don’t believe me? Ask my little pancake eaters 🥞
Yields Makes 6-8 medium sized pancakes
Ingredients
- 1 cup buttermilk (homemade buttermilk: 2 tablespoons vinegar + 1 cup milk, let it sit for 10 minutes)
- ½ cup pumpkin puree (homemade or store-bought)
- 1 eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoons pure vanilla extract
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoons pumpkin pie spice* (buy it or make it)
- ¼ teaspoon salt
Instructions
- Add the buttermilk (bought or made) to a large bowl. To make buttermilk, mix 1 cup of milk with 2 tablespoons of vinegar and let sit for 10 min. 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 into the wet and mix until just incorporated. Do not overmix.
- Melt a little butter on a frying pan or griddle. Using a 1/4-1/3 cup measure pour the batter into the pan. The pancakes are ready to flip when they 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.
Notes
If you do not have pumpkin spice blend you can make your own! Combine: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves. These pancakes save for 4 days. Otherwise they freeze beautifully! I love making a big batch and freezing leftovers for later.
Originally posted 2015-10-24 05:07:11.
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