Pumpkin season is almost over but with the holidays around the corner, there are many brunches still in my future so I’m revisiting my favorite pancake recipes! These pumpkin spice pancakes were due for a photo upgrade because the original blog post was from fall 2015 so I was glad to have an excuse to taste test them again.
I’ve held out for weeks but I couldn’t do it for any longer. I had to jump on the pumpkin bandwagon and indulge in one of my favorite fall flavors.
I wasn’t always a pumpkin nut. I don’t have any memory of eating it growing up so I can only imagine that this habit developed once I moved to the States for college. What started with an innocent taste of a pumpkin spice latte (thanks Starbucks) evolved over the years into a full-fledged obsession.
In addition to loving pumpkin, I have a sweet spot for all things brunch. Especially those that I can add maple syrup to so I knew what my first pumpkin food of the season had to be: pumpkin pancakes!
These pancakes have both real pumpkin and a mix of fall spices that evoke all sort of pumpkin memories. Don’t have any pumpkin memories? Don’t worry, these pumpkin spice pancakes will help you get started.
Yields 6 pancakes
- 1 egg
- ¾ cups whole milk
- 2 tablespoons butter, melted
- ¼ cup pumpkin puree
- 1 cup flour
- 1 tablespoon granulated sugar
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon baking powder
- Pinch of ground allspice
- Pinch of ground cloves
- (2 extra tablespoons of butter for the pan while cooking)
- Mix egg, milk, butter and pumpkin in a large bowl. In a medium bowl, whisk combine flour, sugar, baking powder, cinnamon, nutmeg, allspice and cloves. Gently mix the dry ingredients into the wet ingredients.
- Heat nonstick pan on medium high heat. Add a teaspoon of butter to the hot pan, followed by batter for one pancake, turning pan to spread it out. Flip pancake once bubbles form.
- Remove pancake once done and repeat with remaining batter.
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