Breakfast just got the perfect fall makeover! These Pumpkin Pancakes are loaded up with pumpkin, pumpkin spice, and even more cinnamon! They are warm, delicious, spiced just enough, and absolutely my favorite way to start the day!
How to make pumpkin spice:
Pumpkin spice is definitely my favorite spice! Obviously, it’s a perfect spice for fall, but I really use it all year long. There’s so many delicious, warm spices that it works in desserts that doesn’t even have pumpkin, like carrot cake, apple pie, cinnamon muffins, crumbles, etc. Because of this, I always have it on hand and in my pantry! You can add it to oatmeal, granola, coffee, smoothies… I could go on and on about my love of pumpkin spice.
If you don’t have it (or can’t find it at your local grocery store), it’s really easy to make at home! Combine 1 teaspoon of cinnamon, ginger, and nutmeg with half a teaspoon of allspice and cloves! You can add this to an airtight container and use it all season!
If you’re feeling really spice, you can add just a pinch of cracked black pepper! You don’t really taste the pepper but it really highlights the other warm spices.
Why add extra cinnamon?
Since we’re on the spice topic, you might be curious as to why I add more cinnamon since cinnamon is already in the pumpkin spice.
Honestly, this is just a preference thing! I love the warm spice of cinnamon so I always like to add a little extra dash with my pumpkin spice to really round ou the flavors.
And by extra dash, I mean a whole teaspoon!
Bubbles, bubbles, and more bubbles
Bubbles are crucial to making super delicious pancakes!
Bet you didn’t see that coming, huh?
As crazy as it sounds, bubbles in the batter are a good indicator of two different things.
First, after you allow your batter to set for ten minutes, there should be tons of little bubbles in the batter. This means that the baking powder is reacting with the ingredients which means you will have light and airy pancakes. If you don’t see bubbles, you might need to wait a little longer.
Secondly, after the pancakes are on the griddle or the pan, if you see bubbles on one side of the pancake that’s a good sign that the bottom side of the pancake is cooking and is ready to flip!
Tips for these Pumpkin Pancakes
- Wait ten minutes after making the batter for the ingredients to settle.
- For really spicy warm pancakes, add an extra pinch of cinnamon.
- While the pancakes are cooking, cover the cooked pancakes with a towel so they stay warm!
I really can’t think of a better way to start the morning than with these Pumpkin Pancakes! They’re warm, cozy, and absolutely ready for fall!
- 2 cups Flour
- 1/4 cup Sugar
- 1 tablespoon Baking Powder
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- Sprinkle of salt
- 1 1/2 cups Milk
- 1/2 stick Butter melted
- 2 Eggs
- 1 teaspoon Vanilla
- 1/2 cup Canned Pumpkin
- In a large bowl, combine the flour, sugar, baking powder, salt, pumpkin pie spice and cinnamon. Whisk to combine.
- In a measuring cup, measure out milk. Mix in two eggs, pumpkin, and vanilla. Whisk together to break up the eggs and stir the ingredients together.
- Combine the wet ingredients into the dry and mix one to two times.
- Then, add in the melted butter.
- Mix until just combined. It’s okay if there are some lumps in the batter because that helps the pancakes rise!
- Set the batter aside for about ten minutes.
- I use a griddle to cook my pancakes, but you can use a large skillet if you have one! Use a 1/4 cup measure to scoop out some batter and pour onto a lightly buttered griddle.
- They cook for about 2-3 minutes on one side, or until you see bubbles rising to the top. Flip them over and cook for another minute or so.
- This batter makes about 12 pancakes, so cover the pancakes with a towel while you finish cooking the others so they stay nice and warm!
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