Pumpkin Spice Pancakes
Yesterday, my sister and I hiked in Portland’s Forest Park, with two kids and one dog in tow. It was the perfect fall day, crisp as we headed in and warm as we walked out. Straight to Little Big Burger, of course. But that’s beside the point. I’m not here to talk about hikes or weather or truffle fries. Or show you a single one of the 74 pictures I took of sunlight filtering through yellow leaves.
I want to talk about pancakes. Pumpkin Spice Pancakes, to be exact. This recipe is one of my family’s absolute favorite fall breakfasts. I’ve made them three times in this past week alone. No joke.
These pancakes are sugar and spice and everything nice. Add a side of scrambled eggs or bacon strips and you have a great start to a lazy fall morning or a busy fall day.
Don’t care for pumpkin in your pancakes? Make this recipe for the BEST basic pancakes on the planet.
I like them topped with the standard butter and maple syrup, my kids prefer a sprinkling of cinnamon sugar, and my husband adds a dollop of homemade applesauce. Or! Whipped cream sweetened with a little maple syrup or cinnamon sugar. Fun for the whole family!
This recipe can easily be tweaked to fit your own tastes and ingredients. If you use canned pumpkin puree and unbleached white flour, your pancakes will turn out thicker and fluffier (above picture, top right). If you substitute some whole wheat flour or use Homemade Pumpkin Puree, your pancakes will be thinner and a bit more dense (above picture, bottom right).
Either way, they are delicious. Make some pancakes this weekend before you rake piles of leaves or go to a soccer game. Followed by a long nap, of course. Have I mentioned I love this time of year?
Pumpkin Spice Pancakes
Adapted from a Martha Stewart recipe
Yield: 10-12 pancakes
1 1/4 c. unbleached white flour (or 3/4 c. white flour & 1/2 c. whole wheat flour)
2 T. brown sugar
2 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1/4 t. ground nutmeg
1/8 t. ground ginger
1/8 t. ground cloves
2 T. oil or melted butter
1 c. milk
1/2 c. pumpkin puree (canned or homemade)
- In a medium-sized bowl, whisk together the flour, sugar, baking power, salt, and spices. In a separate bowl, stir together the melted butter (or oil), milk, pumpkin puree, and egg. Pour the wet ingredients into the dry ingredients; stir to combine.
- Heat a skillet over medium heat or an electric griddle to 300-degrees. Melt a little butter in the skillet or on the griddle. Pour about 1/4 cup of batter for each pancake. Cook pancakes until the edges are cooked and bubbles appear on the surface. Flip the pancakes and cook for another 2 minutes, or until cooked through and golden brown.
This Presto Cool Touch 20-Inch Ceramic Electric Griddle has tons of great reviews on Amazon. Watch for it to drop to around $20, which is a great price for such a versatile kitchen tool. We use our electric griddle on a weekly basis. I love that it allows me to cook big batches of food, so I can actually sit down to eat at the same time as the rest of my family, instead of stuck at the stove with the last of the eggs or pancakes.
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