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Awaken Your Mornings with Pumpkin Spice Pancakes

Written by

OliverStone

in

Imagine waking up to the aroma of warm pumpkin, cinnamon, and nutmeg filling your kitchen. These pumpkin spice pancakes are more than just breakfast; they’re a nostalgic trip to cozy autumn mornings, even when it’s not fall outside. Using canned pumpkin keeps things simple while adding a rich, velvety texture to each fluffy bite.

What sets these pancakes apart is their unexpected spice kick, perfect for spice lovers who crave a little extra warmth. The batter is quick to whip up, making it a genius choice for spontaneous weekend brunches. Finished with a drizzle of syrup and a sprinkle of toasted pecans, they turn any ordinary morning into a celebration.

Pumpkin Spice Pancakes

These pumpkin spice pancakes are fluffy and tender, made by mixing canned pumpkin with flour, eggs, and warm spices. The batter is cooked on a griddle until golden brown, resulting in a moist, airy interior with a slightly crisp exterior. Topped with syrup and toasted pecans, they are a cozy, flavorful breakfast option.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1 cup canned pumpkin pure pumpkin puree
  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup unsalted butter melted

Equipment

  • Mixing bowls
  • Griddle or non-stick skillet
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the sifted flour, baking powder, ground cinnamon, ground nutmeg, salt, and brown sugar until well combined.
  2. In a separate bowl, whisk the eggs, then add the canned pumpkin, milk, and melted butter. Stir until the mixture is smooth and well blended.
  3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
  4. Preheat a griddle or non-stick skillet over medium heat until hot, with a few drops of water dancing on the surface.
  5. Lightly grease the skillet if necessary, then pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Flip each pancake carefully using a spatula, cooking for an additional 2 minutes or until golden brown and cooked through.
  7. Remove the pancakes from the skillet and place on a plate. Repeat with remaining batter, adjusting heat as needed to prevent burning.
  8. Serve the pumpkin spice pancakes warm with syrup, and sprinkle toasted pecans on top for added crunch and flavor.

Notes

For extra flavor, add a dash of vanilla extract or a pinch of cloves to the batter. To keep pancakes warm, place them in a low oven while cooking the remaining batches.
Delighting in pumpkin spice pancakes now feels more meaningful as the leaves turn and temperatures drop. These pancakes are a reminder that the simplest ingredients can create comforting, memorable moments.

Whether you’re reminiscing about autumn festivals or just seeking to add a little spice to your breakfast routine, this recipe will never disappoint. Each bite is a cozy embrace, a reminder of how deliciously simple life can be when you infuse it with a touch of seasonal magic.

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