These Pumpkin Spice pancakes are full of the tastes and smells of Fall.  They are easy to prepare and make the best fall breakfast. Best of all, your family will be raving about this special breakfast.

  • pumpkin puree
  • all-purpose flour
  • vegetable oil
  • vinegar
  • egg
  • brown sugar
  • baking soda
  • baking powder
  • allspice
  • cinnamon
  • ginger
  • salt

  

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

Perfect Morning with Pumpkin Spice Pancakes

Last Saturday, when I fixed these Pumpkin Pancakes, it was a lovely fall morning.  I opened up the door in my kitchen and slid down the window on the screen door to let the cool fall breeze in the kitchen. We ate Pumpkin Spice Pancakes, peppered bacon, and I had a cup of coffee with pumpkin creamer while feeling the cool autumn breeze.

Family Time

We enjoyed our morning even longer as we did a family devotional.  Our devotionals are not always calm, in fact, sometimes they are too crazy even to describe, but this morning was great, and I thank God for every minute we can have quality family time together.  I hope you enjoy these Pumpkin Pancakes as you make great family memories together.

Pancake Tips: For Pumpkin Spice Pancakes

  • For the lightest, fluffiest pancakes, mix the batter gently (it is o.k. to leave a few lumps).
  • Resist the urge to flip pancakes more than once.
  • Never use your spatula to press down on the pancakes.

First Step: Wet Ingredients

  • Next, add the egg a little at a time.  Try adding the yolk and then the whites or the whites and then the yolk.

Tip: To Fluffy Pancakes

Fluffy pancakes have a lot to do with how you incorporate the egg.  Do not put the entire egg in the mix.  Add the egg a little at a time.

Second Step: Dry Ingredients

Third Step: Combine Ingredients

  • Make a well or large hole in the center of the dry ingredients.

Fourth Step: Heat the Griddle

  •  

Tip: When flipping pancakes.

Do not touch the pancakes until you see bubbles all around the edges of the pancakes, and those bubbles pop.  Wait until the bubble pop for most pancakes; this takes about four minutes.  It should lift off the pan or griddle easily.  At this time, they will be ready to flip.  After you flip the pancakes, it will take two to three minutes to brown the bottom of the pancake.

Tip: Keep Your Pumpkin Spice Pancakes Warm

To keep your pancakes warm, place them on a large baking sheet.  Put the oven on low and place the pancakes in the oven to stay warm.

Fifth Step: Serve Pumpkin Spice Pancakes

Serve your Pumpkin Spice Pancakes with:

  • Fresh whipped cream.
  • Using a cold mixer beater and bowl, whip one cup of heavy cream with 1/4 cup of confectioners sugar.

Best Pancakes

 


PUMPKIN SPICE PANCAKES
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BEST Pumpkin Spice Pancakes

These pumpkin spice pancakes are perfect for fall. Taste and smell of fall.
Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: best pancakes, easy recipe, Fall, fall pancakes, fall recipe, pancakes, pumpkin, pumpkin pancakes, quick & easy, quick and easy recipe
Servings: 12
Calories: 141kcal

Ingredients

  • 1 1/2 cups milk
  • 1-1/2 cup pumpkin purée
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 1 egg add the egg a little at a time.
  • 2 cups all-purpose flour
  • 4 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Instructions

  • In a medium bowl, mix the milk, pumpkin, oil, and vinegar.
  • Now, whip in the egg a little at a time. Do not add the whole egg at once if you want fluffy pancakes.
  • In a separate bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.
  • Pour the liquid ingredients into the dry ingredients and mix just until everything is combined.
  • Do not over mix.
  • Heat a lightly oiled griddle or frying pan over medium-high heat.
  • Use a 1/4 cup or a 1/4 cup ice cream scoop and pour the batter onto the griddle.
  • The batter will be thick. I take the back of the ice cream scoop and gently spread the batter out a little thinner.
  • Brown on both sides and serve hot.
  • Serve with Cinnamon Syrup.
  • I heated 1 cup of maple syrup with 1/4 cup butter and 1/2 teaspoon cinnamon.

Notes

Pancake Tips:

  • For the lightest, fluffiest pancakes, mix the batter gently (it is o.k. to leave a few lumps).
  • Resist the urge to flip pancakes more than once.
  • Never use your spatula to press down on the pancakes.

Nutrition

Calories: 141kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 209mg | Potassium: 161mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1658IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

    

    

    

 

     

  

 

Pumpkin Spice Pancakes

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