Pumpkin spice pancakes are a delightful breakfast option, perfect for autumn or whenever you're craving that cozy pumpkin flavor. They're fluffy, aromatic, and filled with the warm spices that make pumpkin desserts so beloved. Here's a simple recipe for pumpkin spice pancakes that is sure to bring a touch of warmth to your mornings.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk (or non-dairy milk with 1 tablespoon vinegar or lemon juice)
- 1/2 cup pumpkin puree
- 1 tablespoon vegetable oil or melted butter
- 1 teaspoon vanilla extract
Optional Toppings
- Maple syrup
- Whipped cream (dairy-free if desired)
- Chopped nuts (like pecans or walnuts)
- Powdered sugar
- Chocolate chips
Instructions
Mix the Dry Ingredients: In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Stir to blend.
Mix the Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, pumpkin puree, oil, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid over-mixing; a few lumps are fine.
Heat the Skillet: Heat a non-stick skillet or griddle over medium heat. Add a small amount of oil or butter to grease the surface.
Cook the Pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
Serve the Pancakes: Once cooked, remove the pancakes from the skillet and place them on a plate. Serve with your choice of toppings.
Tips for Success
- Control the Spices: Adjust the amount of pumpkin spice mix to your taste. If you like a stronger spice flavor, increase the cinnamon and other spices.
- Buttermilk Substitute: If you don't have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of non-dairy milk. Let it sit for a few minutes before using.
- Keep Pancakes Warm: Keep cooked pancakes warm in a low oven (about 200°F/90°C) while you finish cooking the rest.
- Storage and Reheating: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven to maintain crispiness.
Enjoy your pumpkin spice pancakes! They're a comforting and aromatic way to start the day.