Add the flavors of fall to your breakfast with these fluffy Pumpkin Spice Pancakes. They are super easy to throw together with canned pumpkin, pumpkin pie spice and a dash of cinnamon. Top them with pure maple syrup and feel the pancakes melt in your mouth.
Pancakes are an essential breakfast item every Sunday at my house. I like to mix things up a bit and try a plethora of flavor combinations. You definitely can’t go wrong with pumpkin and maple flavors together. This recipe makes the pancakes perfectly fluffy with just the right amount of thickness. Too thick equals a gooey middle and burnt outside, and too thin takes away from that cake-like texture I love so much.
I went to the grocery store today and picked up more pumpkin! I apparently still have more squashy plans for us. The arrival of fall means that it must be incorporated into all hot drinks, desserts and brunchy goodness. Hopefully, I am still be able to look at pumpkin with the same admiration when Thanksgiving rolls around! If all else fails, the featured pumpkin recipe will surely incorporate some form of alcohol for an added bonus such as a Rum Chata Pumpkin Latte or Pumpkin Amaretto Creme Brulee.
There is no such thing as a pancake that is too big in my world. I’m not interested in these dainty silver dollar pancakes…give me a stack of pancakes made by Uncle Buck that are so large a snow shovel has to be used to flip them. I seriously think my 2 year old would be able to finish one. This girl’s appetite is only for breakfast food…sounds familiar. She literally eats more pancakes than my husband. She also requests a bowl of oatmeal after. Lunch and dinner are a completely different story altogether…please eat more than 1 bite!
- 2 C. Flour
- 2 Eggs
- 1 2/3 C. Buttermilk
- 3 Tbsp. Brown Sugar
- 2/3 C. Canned Pumpkin
- 1 Tsp. Pumpkin Pie Spice
- 1 Tsp. Cinnamon
- 3 Tbsp. Butter; melted
- 1 Tsp. Baking Soda
- 2 Tsp. Baking Powder
- 1/4 Tsp. Salt
Mix together flour, baking soda, baking powder and salt.
In a separate bowl, whisk together pumpkin, eggs, and buttermilk.
Add brown sugar, pumpkin pie spice, cinnamon and butter; whisk until blended.
Stir in flour mixture until blended and smooth.
Spray griddle with nonstick cooking spray and heat to medium/low.
Add around 1/3 C. of batter to the griddle per pancake.
Cook until tops of pancakes begin to bubble slightly before flipping.
Continue cooking other side for around 2 minutes or until lightly browned.