Pumpkin Spice Pancakes
These decadent Pumpkin Spice Pancakes make the perfect Fall breakfast with pumpkin puree and warm spices. Perfect for a brunch get-together!
Have you ever met anyone that doesn't like pancakes? I don't think I have.
Pancakes are one of my favorite breakfast foods. Lightly sweet, just waiting to be smothered with syrup, or fruit, or whipped cream, or all of the above.
Plus it pairs so wonderfully with bacon (or sausage, or ham) and eggs. Just morning perfection.
Of course, sometimes you might get a little bored with standard, plain pancakes.
But good news! Pancake batter is so versatile, it can easily be tailored to fit your tastes.
Of course you can add things like berries or chocolate chips to your pancake batter, but you can also add other flavorings and spices to make festive pancakes for any season.
And in fall, what could be better than Pumpkin Spice Pancakes?
How to make Pumpkin Spice Pancakes:
Making any kind of pancakes is generally pretty easy, and this pumpkin spice version is no exception.
But to make GOOD pancakes, there are a couple of tips you should follow to help guarantee success:
- Don't over-mix the batter. You want to make sure you stop mixing when you don't see any pockets of flour, but the batter should still be lumpy.
- Let the batter rest. Just for a few minutes for the flour to hydrate while you wait for the skillet to heat up.
- Adjust the heat as needed. Sometimes it can be tricky to get it right, especially for the first pancake or two. If you see the pancakes start to burn, turn the heat down. If they're not browning and they're still pale when you flip them, turn it up.
You don't need any special equipment to make pancakes, but if you're going to make them often, you might consider investing in a griddle. A griddle will allow you to make more pancakes at once, which will save you time!
Pumpkin Spice Pancakes Ingredients:
- all-purpose flour
- whole wheat flour (optional: replace with an equal amount of additional all-purpose flour if desired)
- granulated sugar
- baking powder
- baking soda
- salt
- ground cinnamon
- ground ginger
- nutmeg
- milk (or use dairy-free milk to make this recipe dairy-free)
- fresh or canned pumpkin puree
- large eggs
- canola oil (or replace with another neutral-flavored cooking oil if desired)
- vanilla extract
Want more pancake recipes?
Pumpkin Spice Pancakes Nutrition Notes:
The nutrition information in the recipe below is for one medium pancake (recipe makes 16 pancakes), without any syrup or additional garnishes.
Thanks to the addition of pumpkin puree, these pancakes are high in vitamin A.
Pumpkin Spice Pancakes
Ingredients
Instructions
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, whisk together the milk, pumpkin puree, eggs, canola oil, and vanilla.
- Pour the milk mixture into the flour mixture and fold together with a spatula until the flour is incorporated, but still a little lumpy. Don't overmix. Let the batter sit for 10 minutes to hydrate the flour.
- Heat a griddle or large skillet over medium heat. Brush the surface with melted butter, bacon grease, or oil. Scoop about ¼ cup of batter onto the pan and spread slightly into a circle. Cook until the edges are becoming slightly dry and the bottom is golden brown, about 3-5 minutes. Flip pancake and continue cooking until the other side is browned, another 2-3 minutes. Adjust heat if needed if pancakes are not browning, or they are burning.
- Repeat with remaining batter, keeping the finished pancakes warm in a 200°F oven, serving immediately, or cooling to store. Cooled pancakes can be stored in a zipper bag in the freezer and reheated in the microwave. Serve with chopped walnuts or pecans, syrup, and/or whipped cream.
Nutrition
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