Pumpkin Spice Pancakes: A Comforting Autumn Breakfast

Table of Contents

Ingredients

For these delectable pumpkin spice pancakes, you’ll need:

1 1/2 cups (190g) all-purpose flour
2 tablespoons (30g) brown sugar
2 teaspoons (10g) baking powder
1 teaspoon (5g) pumpkin pie spice
1/2 teaspoon (3g) salt
1 1/4 cups (295ml) milk
1/2 cup (120g) canned pumpkin puree
2 large eggs
2 tablespoons (30ml) melted butter
1 teaspoon (5ml) vanilla extract

Step-by-Step Instructions

Prepare the Dry Ingredients: In a large mixing bowl, I whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt. This ensures even distribution of the leavening agents and spices throughout the batter.
Mix the Wet Ingredients: In a separate bowl, I combine the milk, pumpkin puree, eggs, melted butter, and vanilla extract. I whisk these ingredients until they’re smooth and well-incorporated. The pumpkin puree adds moisture and a beautiful orange hue to the pancakes.
Combine Wet and Dry Mixtures: I pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, I gently fold the mixtures together. It’s crucial not to overmix; I stop when there are still a few small lumps visible. This ensures tender, fluffy pancakes.
Prepare the Cooking Surface: I heat a griddle or non-stick pan 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, it’s time to cook.
Cook the Pancakes: Using a 1/4 cup measure, I pour the batter onto the heated surface, leaving space between each pancake for expansion. I cook until bubbles form on the surface and the edges start to look dry, which usually takes about 2-3 minutes.
Flip and Finish: With a thin spatula, I carefully flip each pancake and cook for an additional 1-2 minutes on the other side until golden brown. The aroma of pumpkin and spices filling the kitchen is truly intoxicating at this point.
Serve and Enjoy: I serve these pancakes immediately while they’re still warm. For the ultimate autumn experience, I drizzle them with pure maple syrup and add a sprinkle of cinnamon on top. Some chopped pecans or a dollop of whipped cream can take these pancakes to the next level of indulgence.

Tips for Perfect Pumpkin Spice Pancakes

Don’t Overmix: Lumps in the batter are your friend! Overmixing can lead to tough, chewy pancakes.
Let the Batter Rest: If you have time, let the batter rest for 5-10 minutes before cooking. This allows the flour to hydrate and results in even fluffier pancakes.
Keep Pancakes Warm: If cooking for a crowd, keep finished pancakes warm in a 200°F (95°C) oven until ready to serve.
Make Your Own Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and a pinch of ground cloves.