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Pumpkin Spice Pancakes

Pumpkin Spice Pancakes will delight all lovers of everything pumpkin spice.  They are fluffy, soft, plump, and loaded with flavor.  Top with as dollop of pumpkin spice whipping cream and warm, rich, thick maple syrup.  Double the batch, or you may not have any leftovers to snack on.  Looking for some more breakfast ideas?  Try some Pumpkin Spice Coffee Cake or Pumpkin Spice Sticky Buns. 

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SIS (Simple is Smart Tip)  I have two SIS tips for you this week.  

Tip #1:  Add 1/2 tsp of pumpkin pie spice mix to your favorite whipped cream recipe to add some extra pumpkin spice flavor to your pancakes.  

Tip #2: Thicken your warmed maple syrup with some Instant Clear Jel This is my favorite way to thicken liquids.  Simply add 1/2 teaspoon to 2 tablespoons of maple syrup.  Mix until thick and smooth.  Then add the mixture to 1/2 cup of warmed maple syrup,  serve and enjoy. 

pumpkin spice pancake stack on a plate.

Flour: I  have only tried this recipe with all-purpose flour, so that is what I recommend.

Brown Sugar: Use either light or dark brown sugar.  The dark brown sugar has more molasses added.  This gives it more of a caramel flavor. 

Baking Powder: The baking powder keeps reacting with the heat to give a leavening boost while the baked goods are in the oven.

Baking Soda: Baking soda reacts immediately to acidic elements and gives an immediate leavening effect.

Pumpkin Spice: Most stores sell pumpkin pie spice mix. If you can’t find it, make your own—Mix 3 tsp. Cinnamon, 2 tsp ground dried ginger, 2 tsp ground nutmeg, 1 1/2 tsp allspice, and 1 1/2 tsp cloves. Mix and store the extra in an airtight container for use later. 

Pumpkin Puree:  Purchase a 15 1/2 ounce can of pumpkin puree. If you want to make the puree from sugar pumpkins, click here

Milk: Use whole milk.  You can make whole milk by adding 1/4 cup of half and half to 3/4 cup of 2 % milk or 1/3 cup of half and half to 2/3 cup of 1% milk. 

Sour Cream:  adds extra moisture and some acid to help activate the baking soda.

Eggs: When eggs are cooked, the yolk and the white become solid. This is called coagulation. The egg yolks add a richness to the pancakes. 

Maple Syrup: Use real maple syrup,  not imitation. Drizzle syrup over the pancakes and add it to the batter. 

Whipped Cream:  make your favorite whipped cream recipe and add 1 tsp of pumpkin spice to give an extra pumpkin spice flavor to the pancakes. 

pumpkin spice pancake n a plate

Make the Pancakes:

  1. Mix the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt
  2. Mix the liquid ingredients: eggs beaten, pumpkin puree, sour cream, maple syrup, and whole milk.
  3. Add the liquid ingredients to the dry ingredients and gently stir until there is no more dry flour. The batter will be lumpy and fairly runny.
  4. Preheat a grill or frying pan to 375°F.  This is the ideal temperature for perfect pancakes.  If you use a burner, medium -high is the correct temperature.  Use 1/3 cup of the batter for each pancake. Lightly grease the grill or fry pan with nonstick spray or a little butter. Fry on medium-high for 3-4 minutes until most of the bubbles on top of the pancake have popped. Flip the pancake over and cook another 3-4 minutes.
  5. Make some pumpkin spice whipped cream by adding pumpkin spice to your favorite whipped cream recipe. 

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pumpkin spice pancake n a plate

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: pumpkin pancakes
Servings: 16 pancakes
Calories: 91kcal

Equipment

  • 1 frying pan or grill
  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.

Ingredients

  • cups flour
  • 2 tbsp brown sugar packed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • ½ cup pumpkin puree
  • 3/4 cup whole milk
  • ½ cup sour cream
  • 2 large eggs
  • 2 tbsp maple syrup
  • more maple syrup for serving.
  • Whip Cream (optional) for serving

Instructions

  • Mix the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt
  • Mix the liquid ingredients: eggs beaten, pumpkin puree, sour cream, maple syrup, and whole milk.
  • Add the liquid ingredients to the dry ingredients and gently stir until there is no more dry flour. The batter will be lumpy and fairly runny.
  • Preheat a grill or frying pan. Use 1/3 cup of the batter for each pancake. Lightly grease the grill or fry pan with nonstick spray or a little butter. Fry on medium-high for 3-4 minutes until most of the bubbles on top of the pancake have popped. Flip the pancake over and cook another 3-4 minutes.
  • Serve with a dollop of pumpkin spice whipped cream. (see notes) and maple syrup.

Video

Notes

To make pumpkin spice whipped cream,  Add  1/2 tsp of pumpkin pie spice and 2 tbsp powdered sugar to 1/2 cup of whipping cream.  Beat until firm peaks form and serve with the pancakes. 
 

Nutrition

Serving: 1pancake | Calories: 91kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 160mg | Potassium: 129mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1295IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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