Pumpkin Spice Pancakes: The Ultimate Fall Breakfast Recipe

Pumpkin Spice Pancakes are the ultimate comfort food that perfectly captures the essence of fall. As the leaves change and the air turns crisp, there’s nothing quite like waking up to the warm, inviting aroma of these fluffy pancakes sizzling on the griddle. Originating from the beloved pumpkin spice blend, which has roots in traditional autumnal recipes, these pancakes have become a seasonal favorite for many. I love how the combination of pumpkin puree and warm spices creates a delightful balance of sweetness and warmth, making each bite a cozy experience. Not only are they delicious, but they are also incredibly easy to whip up, making them a go-to breakfast option for busy mornings or leisurely weekends. Join me as we dive into this delightful recipe that will surely become a staple in your kitchen!

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup milk (or your favorite non-dairy milk)
• 1/2 cup canned pumpkin puree
• 1 large egg
• 2 tablespoons melted butter (or coconut oil for a dairy-free option)
• 1 teaspoon vanilla extract
• Butter or oil for cooking
• Maple syrup, for serving
• Optional: whipped cream and pumpkin seeds for garnish

Preparing the Batter

1. **In a large mixing bowl**, I start by combining the dry ingredients. I whisk together 1 cup of all-purpose flour, 2 tablespoons of brown sugar, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of salt. This blend of spices is what gives the pancakes that delightful pumpkin spice flavor. 2. **In a separate bowl**, I mix the wet ingredients. I pour in 1 cup of milk (you can use almond, soy, or oat milk if you prefer), add 1/2 cup of canned pumpkin puree, crack in 1 large egg, and then add 2 tablespoons of melted butter (or coconut oil if I’m going dairy-free). I also add 1 teaspoon of vanilla extract for a touch of sweetness. 3. **I whisk the wet ingredients together** until they are well combined and smooth. It’s important to make sure there are no lumps of pumpkin puree left, as I want a nice, creamy batter. 4. **Next, I pour the wet mixture into the dry ingredients**. I gently fold the two together using a spatula or wooden spoon. I’m careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough pancakes, and I want them to be fluffy and light.

Cooking Process

5. **I heat a non-stick skillet or griddle** over medium heat. To test if it’s ready, I sprinkle a few drops of water on the surface. If they sizzle and evaporate quickly, the pan is hot enough. 6. **I add a small amount of butter or oil** to the skillet to prevent sticking. Once it’s melted and bubbling, I’m ready to cook the pancakes. 7. **Using a ladle or measuring cup**, I pour about 1/4 cup of batter onto the skillet for each pancake. I make sure to leave some space between each pancake, as they will spread a little while cooking. 8. **I cook the pancakes for about 2-3 minutes** on the first side. I watch for bubbles to form on the surface; when I see them, it’s a good sign that it’s time to flip. The edges should look set and slightly dry. 9. **I carefully flip the pancakes** using a spatula and cook for another 1-2 minutes on the other side until they are golden brown. I repeat this process with the remaining batter, adding more butter or oil to the skillet as needed.

Assembling and Serving

10. **Once all the pancakes are cooked**, I stack them on a plate. I love to serve them warm, so I try to keep them covered with a clean kitchen towel while I finish cooking the rest. 11. **To serve, I drizzle the pancakes with maple syrup**. The sweetness of the syrup pairs perfectly with the warm spices in the pancakes. If I’m feeling a bit fancy, I might add a dollop of whipped cream on top and sprinkle some pumpkin seeds for a nice crunch. 12. **For an extra touch**, I sometimes dust the pancakes with a little extra cinnamon or even some powdered sugar. It makes them look so inviting! 13. **If I have any leftovers**, I let them cool completely and then store them in an airtight container in the fridge. They can be reheated in the toaster or microwave for a quick breakfast later in the week. 14. **Enjoying these pumpkin spice pancakes** is one of my favorite fall traditions. They’re perfect for a cozy weekend breakfast or even a

Conclusion:

In summary, these Pumpkin Spice Pancakes are an absolute must-try for anyone looking to embrace the cozy flavors of fall. The combination of warm spices and the natural sweetness of pumpkin creates a delightful breakfast experience that is both comforting and satisfying. Whether you’re enjoying them on a crisp autumn morning or serving them up for a festive brunch, these pancakes are sure to impress your family and friends. For serving suggestions, I love to top my pancakes with a dollop of whipped cream, a drizzle of maple syrup, and a sprinkle of chopped pecans for that extra crunch. You can also experiment with variations by adding chocolate chips, nuts, or even a swirl of cream cheese frosting for a decadent twist. If you’re feeling adventurous, try swapping out the pumpkin for mashed bananas or sweet potatoes for a different flavor profile. I encourage you to give this recipe a try and make it your own! Don’t forget to share your experience and any creative twists you come up with. I’d love to hear how your Pumpkin Spice Pancakes turn out, so snap a photo and tag me on social media. Happy cooking, and enjoy every delicious bite! Print