Fluffy pumpkin spice pancakes made with real pumpkin, and warm pumpkin spices – these pretty pancakes are perfect for fall and taste amazing with just a little butter and syrup.
It’s pumpkin season, folks.
Around here it’s like Bubba in Forrest Gump – except instead of shrimp, it’s pumpkin pancakes, pumpkin muffins, pumpkin bread, pumpkin pie, pumpkin lattes… Not that I usually bend to trends or seasonal ideals, but who doesn’t love pumpkin pancakes? Or, pumpkin spice waffles. Or… pumpkin pie stuffed cinnamon rolls?
A friend of mine and I love them – and actually get excited when the local breakfast place begins advertising that pumpkin pancakes are back on the menu. Served with roasted apples…. mmmm…. It also means that (hopefully) some cooler weather is on the way.Love these? (me too!) Tweet it!Click To Tweet
After brutal summers in Arizona, the promise of Fall is a much welcome relief. Even if actual Fall weather for us isn’t for at least a month or more!
This right here is a simple recipe that I keep making, over and over (originally published in 2015) – and now I’m sharing with you. See below for the boys’ verdict…. Enjoy!
Yes! I like to make a double batch, and freeze each one between parchment paper, and sealed in a zip top bag. They keep very well in the freezer for a few months!
To use, just heat in the microwave for about 30 seconds, until heated through.
How to make Pumpkin Spice Pancakes
- Combine the dry ingredients in one bowl, the wet ingredients in the other.
- Fold wet into dry, until just combined.
- Cook on a greased skillet, a few minutes each side
- Top with butter and syrup.
Want more breakfast ideas? Of course you do!
Fluffy pancakes made with real pumpkin, and warm pumpkin spices - these pretty pancakes are perfect for Fall and taste amazing with just a little butter (no syrup required)
- 1 1/4 cups all-purpose flour
- 2 Tbs sugar
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- pinch ground cloves
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup canned pumpkin not the pie filling
- 2 Tbs butter melted
- 1 egg lightly beaten
Whisk dry ingredients in a bowl.
In a separate bowl whisk together wet ingredients
Fold wet into dry ingredients until just combined, don't overmix.
Grease and heat a skillet over medium heat.
Pour 1/4 cup batter for each pancake.
Cook pancakes about 3 minutes per side.