I love breakfast, brunch, brinner, and all other excuses to enjoy a big plate of fluffy flapjacks at any time.
And if those hotcakes happen to be flavored with the best ingredients the fall season has to offer…
I’m a happy diner.
That’s why I am head over heels for these pumpkin spice pancakes!
One recipe makes about ten small pancakes, but you can easily double or triple it if there are more guests who want to partake in this sweet breakfast feast.
Is that griddle of yours heated yet? It’s time for breakfast!
Cooking by the Numbers…
Step 1 – Mix Dry Ingredients
Step 2 – Mix Wet Ingredients
In a separate large bowl, mix together the milk, pumpkin puree, melted better, and egg.
When using canned puree, be sure to use plain and pure puree, not the spiced pumpkin pie filling. The pie filling will have additional ingredients, like sugar and spices.
Step 3 – Combine
Stir the combined dry ingredients into the wet mixture just until everything is incorporated together. Do not overmix. Let sit for 5 minutes.
Step 4 – Cook
Using a ladle, pour about 1/4 cup of batter on the skillet. Cook approximately 3 minutes on each side, until it puffs up and the surface is a golden-brown color.
Remove from the pan with a spatula and set aside on a plate. Repeat until all the batter is used.
Step 5 – Serve
Serve the pancakes with your favorite accompaniments. Maple syrup and butter are most welcome!
A Fall Favorite to Enjoy Any Time
No matter what time of the day it is, you can always enjoy a tall stack of these pumpkin spice pancakes for breakfast, brunch, or brinner.
Or maybe all three.
You can even make your own pumpkin spice mix, by simply combining spices that you already have stored in your spice rack. Ground cinnamon, ginger, cloves, nutmeg, and allspice create an intoxicating blend of the best warming, fall-inspired flavors and aromas.
Whenever you enjoy these, you are sure to love each and every fluffy, tasty bite!
Might as well enjoy these pancakes with a hot cup of coffee flavored with a pumpkin spice creamer. Autumn overkill? I think not!
How do you like to use your favorite orange squash for breakfast meals? What are your favorite ways to flavor your hotcakes during the chillier months? Share the details in the comment section below, pretty please, with maple syrup on top!
And if pancakes tickle your tummy, then some of these are sure to delight:
- Light and Fluffy Blueberry Buttermilk Griddle Cakes
- Buckwheat Crepes with Honeyed Ricotta and Sautéed Apples
- Vanilla Dutch Baby
- Overnight Yogurt Pancakes
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Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.