‘Tis the season for all things pumpkin and pumpkin spice! We are launching into autumn with a pumpkin packed breakfast recipe. Pumpkin spice pancakes are so easy to make, yet they are so satisfying and a delectable morning treat. These pumpkin spice pancakes are light, fluffy, and have the full flavor of fall packed into each bite.
INGREDIENTS
- flour (all-purpose flour or whole wheat flour)
- baking powder
- pumpkin puree
- sugar – combination of brown and white sugars
- vanilla extract
- large eggs
- melted butter
- milk (regular or non-dairy milk)
- salt
- pumpkin spice seasoning (cinnamon, ground ginger, ground nutmeg, ground cloves)
- optional: pumpkin spice extract for a more intense pumpkin spice flavor
- optional: ground flax seed for added nutrition and nutty flavor
HOW TO MAKE PUMPKIN SPICE PANCAKES
STEP 1: In a large bowl, combine flour, baking powder, salt, pumpkin spice seasoning, and ground flax seed.
STEP 2: In a separate bowl, whisk together eggs, white sugar, brown sugar, melted butter, milk, vanilla extract, pumpkin spice extract, and pumpkin puree.
STEP 3: Add the wet ingredients to the flour mixture. Gently whisk to combine. I like to start mixing using a whisk, but change to a rubber spatula to prevent over mixing the ingredients. The batter should look lumpy. If the batter looks too thick, add a little more milk. Set the batter aside for 5 minutes while you preheat a skillet or pan.
STEP 4: Preheat a nonstick pan or a cast iron skillet to medium heat. Once your skillet is fully heated, add butter or non-stick cooking spray. Pour 1/3 cup to 1/2 cup of batter and spread into a circle. Cook each pancake for 3 to 4 minutes on each side.
Serve these pumpkin spice pancakes with cinnamon butter, whipped cream, candied nuts, and/or maple syrup!
Pumpkin Spice Pancakes
Ingredients
- 2 cups all-purpose flour or whole wheat flour
- 3 teaspoons baking powder
- 1 cup pumpkin puree
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ teaspoon vanilla extract
- 2 large eggs room temperature
- 4 tablespoons melted butter
- 1 ½ cups milk plus more as needed
- ¾ teaspoon salt
- 2 teaspoons pumpkin spice seasoning
- 1 tablespoon ground flax seed optional
- ½ teaspoon pumpkin spice extract optional
Instructions
- In a large bowl, combine flour, baking powder, salt, pumpkin spice seasoning, and ground flax seed.
- In a separate bowl, whisk together eggs, white sugar, brown sugar, melted butter, milk, vanilla extract, pumpkin spice extract, and pumpkin puree.
- Add the wet ingredients to the flour mixture. Gently whisk to combine, but do not over mix. The batter should still be lumpy. If the batter looks too thick, add a little more milk. Set the batter aside for 5 minutes while you preheat a skillet or pan.
- Preheat a nonstick pan or a cast iron skillet to medium heat. Once your skillet is fully heated, add butter or non-stick cooking spray to prevent the batter from sticking to the skillet. Pour ⅓ cup to ½ cup of batter and spread into a circle. Cook each pancake for 3 to 4 minutes on each side.
Notes
- You can use regular milk or any non-dairy milk (e.g. almond milk, oat milk, etc.) in this recipe.
- If you don’t have pumpkin spice seasoning, combine 1 ¼ teaspoons cinnamon + ¼ teaspoon ground nutmeg + ¼ teaspoon ground ginger + ⅛ teaspoon ground clove + ⅛ teaspoon ground all spice).
- Increase milk amount to 1 ¾ cups if you are adding ground flax seed.
- Do not to over mix the pancake batter to ensure the pancakes turn out light and fluffy.
- Serve with your favorite toppings, such as whipped cream, cinnamon butter, pecans, and/or maple syrup.
