- 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup canned pumpkin puree - 1 cup buttermilk (or milk with 1 tablespoon lemon juice added) - 2 large eggs - 2 tablespoons brown sugar - 1 teaspoon vanilla extract - 2 tablespoons melted butter (plus extra for cooking) - Topping ideas: maple syrup, whipped cream, powdered sugar, pumpkin seeds When making pumpkin spice pancakes, I focus on simple yet tasty ingredients. The dry ingredients create a nice base. Flour, baking powder, and baking soda help the pancakes rise. The spices, like cinnamon and nutmeg, add that cozy autumn flavor. For the wet ingredients, pumpkin puree brings a rich texture and sweetness. Buttermilk makes the pancakes fluffy. Eggs bind everything together. Brown sugar gives a deeper sweetness, while vanilla extract rounds out the flavors. Finally, don't forget the toppings! Maple syrup is classic, but whipped cream adds creaminess. A dusting of powdered sugar looks nice, and pumpkin seeds give a crunchy bite. You can find the full recipe above for more details! 1. In a medium bowl, whisk together the dry ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt 2. In a large bowl, mix the wet ingredients until smooth: - 1 cup canned pumpkin puree - 1 cup buttermilk (or milk with 1 tablespoon lemon juice added) - 2 large eggs - 2 tablespoons brown sugar - 1 teaspoon vanilla extract - 2 tablespoons melted butter 3. Pour the dry ingredients into the wet ingredients. Stir gently until just combined. A few lumps are okay. Avoid overmixing. This helps the pancakes stay light and fluffy. 1. Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter. Wait until it melts and sizzles. 2. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface. This takes about 2-3 minutes. 3. Flip the pancakes carefully and cook for an additional 1-2 minutes until golden brown. They should be fluffy and cooked through. 1. Stack the pancakes on a warm plate. This keeps them cozy. 2. Add your desired toppings for a beautiful presentation. You can drizzle maple syrup, add whipped cream, or sprinkle some powdered sugar. For a fun twist, add pumpkin seeds for crunch. Enjoy your delicious Pumpkin Spice Pancakes! For the complete recipe, check the section titled Full Recipe. To get fluffy pancakes, do not overmix the batter. When you combine the wet and dry ingredients, stir just until you see no dry flour. It’s okay to have a few lumps. After mixing, let the batter rest for about five minutes. This helps the flour absorb moisture and makes your pancakes light. Adding one teaspoon of vanilla extract gives your pancakes a rich taste. You can also try flavored syrups like maple or caramel. They add a delightful twist to each bite. If you want something special, top with whipped cream and a sprinkle of cinnamon. You can cook these pancakes in two ways: bake them or use the stovetop. Baking gives them a nice round shape. But, I really love using a non-stick skillet. It makes flipping easy and keeps the pancakes golden brown. Heat your skillet to medium heat and add a little butter to get started. {{image_2}} If you want a gluten-free twist, try using different flours. Almond flour is a great choice. It adds a nutty flavor and keeps the pancakes moist. You can also use gluten-free all-purpose flour. Just make sure it has a good blend of starches and flours for the best texture. Replace the regular flour with either option in the same amount. This change makes the pancakes safe for those with gluten sensitivities. For a vegan version, swap out the eggs and buttermilk. Use flaxseed meal mixed with water as an egg substitute. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg. Let it sit for a few minutes to thicken. For the buttermilk, mix 1 cup of plant-based milk with 1 tablespoon of lemon juice or vinegar. This will create a similar tangy taste, perfect for your pancakes. You can take these pancakes to the next level with seasonal add-ins. Try adding chopped pecans for a crunchy texture. They pair well with the spices and pumpkin. Chocolate chips are another fun option. They add sweetness and chocolatey goodness to every bite. You can mix in about half a cup of either option to the batter for a delightful twist. To store leftover pumpkin spice pancakes in the fridge, place them in an airtight container. You can also stack them with parchment paper between layers. This helps prevent sticking. The recommended storage time is up to three days. After that, they may lose taste and texture. For freezing pancakes, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze until firm, then transfer to a freezer bag. This prevents them from sticking together. When you want to eat them, reheat in the microwave for about 30 seconds or until warm. You can also warm them in a toaster or oven for a crispier texture. Check for signs of spoilage before eating. Look for mold or an off smell. If the pancakes feel dry or hard, it's best to toss them. Fresh pancakes should have a soft texture and nice aroma. Enjoy your pumpkin spice pancakes while they’re fresh! Yes, you can use fresh pumpkin. Fresh pumpkin needs more work. You must peel, chop, and cook it first. After cooking, mash it until smooth. Canned pumpkin puree is already cooked and smooth. It saves time and effort. Both options taste great, but canned pumpkin is easier. To make your pancakes fluffier, you can try a few tricks. Use fresh baking powder for better rise. Beat the egg whites separately before adding them to the mix. This adds air and height. Also, let the batter sit for a few minutes. This helps the baking powder activate. Do not overmix; a few lumps are fine. You can serve these pancakes with many tasty options. Maple syrup is a classic choice. It adds sweetness and enhances the flavors. Whipped cream adds a nice touch, too. For a crunchy texture, try pumpkin seeds or chopped pecans. A warm cup of apple cider or coffee pairs well, too. Enjoy these combos for a cozy autumn breakfast. This blog post covered the key ingredients and techniques for making delicious pumpkin spice pancakes. You learned how to mix dry and wet ingredients, and cook pancakes to golden perfection. I also shared tips for texture and flavor, along with easy variations for gluten-free and vegan diets. Try these pancakes with your favorite toppings for a delightful meal. Use the storage tips to keep leftovers fresh. Enjoy making this cozy treat with family and friends!

Pumpkin Spice Pancakes Delightful Autumn Flavor Treat

ByStella

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Fall is here, and there’s no better way to welcome the season than with delicious pumpkin spice pancakes! These fluffy treats are packed with warm spices and rich pumpkin flavor, making them perfect for a cozy autumn breakfast. I’ll guide you through simple steps to whip up these delights, along with storage tips and tasty variations. Get ready to savor the taste of fall with every bite!

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Ingredients

Dry Ingredients

– 1 cup all-purpose flour

– 1 tablespoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– ½ teaspoon ground ginger

– ½ teaspoon salt

Wet Ingredients

– 1 cup canned pumpkin puree

– 1 cup buttermilk (or milk with 1 tablespoon lemon juice added)

– 2 large eggs

– 2 tablespoons brown sugar

– 1 teaspoon vanilla extract

– 2 tablespoons melted butter (plus extra for cooking)

Serving Suggestions

– Topping ideas: maple syrup, whipped cream, powdered sugar, pumpkin seeds

When making pumpkin spice pancakes, I focus on simple yet tasty ingredients. The dry ingredients create a nice base. Flour, baking powder, and baking soda help the pancakes rise. The spices, like cinnamon and nutmeg, add that cozy autumn flavor.

For the wet ingredients, pumpkin puree brings a rich texture and sweetness. Buttermilk makes the pancakes fluffy. Eggs bind everything together. Brown sugar gives a deeper sweetness, while vanilla extract rounds out the flavors.

Finally, don’t forget the toppings! Maple syrup is classic, but whipped cream adds creaminess. A dusting of powdered sugar looks nice, and pumpkin seeds give a crunchy bite. You can find the full recipe above for more details!

Step-by-Step Instructions

Preparing the Batter

1. In a medium bowl, whisk together the dry ingredients:

– 1 cup all-purpose flour

– 1 tablespoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– ½ teaspoon ground ginger

– ½ teaspoon salt

2. In a large bowl, mix the wet ingredients until smooth:

– 1 cup canned pumpkin puree

– 1 cup buttermilk (or milk with 1 tablespoon lemon juice added)

– 2 large eggs

– 2 tablespoons brown sugar

– 1 teaspoon vanilla extract

– 2 tablespoons melted butter

3. Pour the dry ingredients into the wet ingredients. Stir gently until just combined. A few lumps are okay. Avoid overmixing. This helps the pancakes stay light and fluffy.

Cooking the Pancakes

1. Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter. Wait until it melts and sizzles.

2. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface. This takes about 2-3 minutes.

3. Flip the pancakes carefully and cook for an additional 1-2 minutes until golden brown. They should be fluffy and cooked through.

Serving the Pancakes

1. Stack the pancakes on a warm plate. This keeps them cozy.

2. Add your desired toppings for a beautiful presentation. You can drizzle maple syrup, add whipped cream, or sprinkle some powdered sugar. For a fun twist, add pumpkin seeds for crunch.

Enjoy your delicious Pumpkin Spice Pancakes! For the complete recipe, check the section titled Full Recipe.

Tips & Tricks

Achieving the Perfect Texture

To get fluffy pancakes, do not overmix the batter. When you combine the wet and dry ingredients, stir just until you see no dry flour. It’s okay to have a few lumps. After mixing, let the batter rest for about five minutes. This helps the flour absorb moisture and makes your pancakes light.

Flavor Enhancements

Adding one teaspoon of vanilla extract gives your pancakes a rich taste. You can also try flavored syrups like maple or caramel. They add a delightful twist to each bite. If you want something special, top with whipped cream and a sprinkle of cinnamon.

Cooking Methods

You can cook these pancakes in two ways: bake them or use the stovetop. Baking gives them a nice round shape. But, I really love using a non-stick skillet. It makes flipping easy and keeps the pancakes golden brown. Heat your skillet to medium heat and add a little butter to get started.

Variations

Gluten-Free Option

If you want a gluten-free twist, try using different flours. Almond flour is a great choice. It adds a nutty flavor and keeps the pancakes moist. You can also use gluten-free all-purpose flour. Just make sure it has a good blend of starches and flours for the best texture. Replace the regular flour with either option in the same amount. This change makes the pancakes safe for those with gluten sensitivities.

Vegan Alternative

For a vegan version, swap out the eggs and buttermilk. Use flaxseed meal mixed with water as an egg substitute. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg. Let it sit for a few minutes to thicken. For the buttermilk, mix 1 cup of plant-based milk with 1 tablespoon of lemon juice or vinegar. This will create a similar tangy taste, perfect for your pancakes.

Seasonal Add-Ins

You can take these pancakes to the next level with seasonal add-ins. Try adding chopped pecans for a crunchy texture. They pair well with the spices and pumpkin. Chocolate chips are another fun option. They add sweetness and chocolatey goodness to every bite. You can mix in about half a cup of either option to the batter for a delightful twist.

Storage Info

Refrigeration

To store leftover pumpkin spice pancakes in the fridge, place them in an airtight container. You can also stack them with parchment paper between layers. This helps prevent sticking. The recommended storage time is up to three days. After that, they may lose taste and texture.

Freezing Instructions

For freezing pancakes, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze until firm, then transfer to a freezer bag. This prevents them from sticking together. When you want to eat them, reheat in the microwave for about 30 seconds or until warm. You can also warm them in a toaster or oven for a crispier texture.

Freshness Tips

Check for signs of spoilage before eating. Look for mold or an off smell. If the pancakes feel dry or hard, it’s best to toss them. Fresh pancakes should have a soft texture and nice aroma. Enjoy your pumpkin spice pancakes while they’re fresh!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Fresh pumpkin needs more work. You must peel, chop, and cook it first. After cooking, mash it until smooth. Canned pumpkin puree is already cooked and smooth. It saves time and effort. Both options taste great, but canned pumpkin is easier.

How can I make the pancakes fluffier?

To make your pancakes fluffier, you can try a few tricks. Use fresh baking powder for better rise. Beat the egg whites separately before adding them to the mix. This adds air and height. Also, let the batter sit for a few minutes. This helps the baking powder activate. Do not overmix; a few lumps are fine.

What can I serve with pumpkin spice pancakes?

You can serve these pancakes with many tasty options. Maple syrup is a classic choice. It adds sweetness and enhances the flavors. Whipped cream adds a nice touch, too. For a crunchy texture, try pumpkin seeds or chopped pecans. A warm cup of apple cider or coffee pairs well, too. Enjoy these combos for a cozy autumn breakfast.

This blog post covered the key ingredients and techniques for making delicious pumpkin spice pancakes. You learned how to mix dry and wet ingredients, and cook pancakes to golden perfection. I also shared tips for texture and flavor, along with easy variations for gluten-free and vegan diets.

Try these pancakes with your favorite toppings for a delightful meal. Use the storage tips to keep leftovers fresh. Enjoy making this cozy treat with family and friends!

- 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup canned pumpkin puree - 1 cup buttermilk (or milk with 1 tablespoon lemon juice added) - 2 large eggs - 2 tablespoons brown sugar - 1 teaspoon vanilla extract - 2 tablespoons melted butter (plus extra for cooking) - Topping ideas: maple syrup, whipped cream, powdered sugar, pumpkin seeds When making pumpkin spice pancakes, I focus on simple yet tasty ingredients. The dry ingredients create a nice base. Flour, baking powder, and baking soda help the pancakes rise. The spices, like cinnamon and nutmeg, add that cozy autumn flavor. For the wet ingredients, pumpkin puree brings a rich texture and sweetness. Buttermilk makes the pancakes fluffy. Eggs bind everything together. Brown sugar gives a deeper sweetness, while vanilla extract rounds out the flavors. Finally, don't forget the toppings! Maple syrup is classic, but whipped cream adds creaminess. A dusting of powdered sugar looks nice, and pumpkin seeds give a crunchy bite. You can find the full recipe above for more details! 1. In a medium bowl, whisk together the dry ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt 2. In a large bowl, mix the wet ingredients until smooth: - 1 cup canned pumpkin puree - 1 cup buttermilk (or milk with 1 tablespoon lemon juice added) - 2 large eggs - 2 tablespoons brown sugar - 1 teaspoon vanilla extract - 2 tablespoons melted butter 3. Pour the dry ingredients into the wet ingredients. Stir gently until just combined. A few lumps are okay. Avoid overmixing. This helps the pancakes stay light and fluffy. 1. Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter. Wait until it melts and sizzles. 2. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface. This takes about 2-3 minutes. 3. Flip the pancakes carefully and cook for an additional 1-2 minutes until golden brown. They should be fluffy and cooked through. 1. Stack the pancakes on a warm plate. This keeps them cozy. 2. Add your desired toppings for a beautiful presentation. You can drizzle maple syrup, add whipped cream, or sprinkle some powdered sugar. For a fun twist, add pumpkin seeds for crunch. Enjoy your delicious Pumpkin Spice Pancakes! For the complete recipe, check the section titled Full Recipe. To get fluffy pancakes, do not overmix the batter. When you combine the wet and dry ingredients, stir just until you see no dry flour. It’s okay to have a few lumps. After mixing, let the batter rest for about five minutes. This helps the flour absorb moisture and makes your pancakes light. Adding one teaspoon of vanilla extract gives your pancakes a rich taste. You can also try flavored syrups like maple or caramel. They add a delightful twist to each bite. If you want something special, top with whipped cream and a sprinkle of cinnamon. You can cook these pancakes in two ways: bake them or use the stovetop. Baking gives them a nice round shape. But, I really love using a non-stick skillet. It makes flipping easy and keeps the pancakes golden brown. Heat your skillet to medium heat and add a little butter to get started. {{image_2}} If you want a gluten-free twist, try using different flours. Almond flour is a great choice. It adds a nutty flavor and keeps the pancakes moist. You can also use gluten-free all-purpose flour. Just make sure it has a good blend of starches and flours for the best texture. Replace the regular flour with either option in the same amount. This change makes the pancakes safe for those with gluten sensitivities. For a vegan version, swap out the eggs and buttermilk. Use flaxseed meal mixed with water as an egg substitute. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg. Let it sit for a few minutes to thicken. For the buttermilk, mix 1 cup of plant-based milk with 1 tablespoon of lemon juice or vinegar. This will create a similar tangy taste, perfect for your pancakes. You can take these pancakes to the next level with seasonal add-ins. Try adding chopped pecans for a crunchy texture. They pair well with the spices and pumpkin. Chocolate chips are another fun option. They add sweetness and chocolatey goodness to every bite. You can mix in about half a cup of either option to the batter for a delightful twist. To store leftover pumpkin spice pancakes in the fridge, place them in an airtight container. You can also stack them with parchment paper between layers. This helps prevent sticking. The recommended storage time is up to three days. After that, they may lose taste and texture. For freezing pancakes, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze until firm, then transfer to a freezer bag. This prevents them from sticking together. When you want to eat them, reheat in the microwave for about 30 seconds or until warm. You can also warm them in a toaster or oven for a crispier texture. Check for signs of spoilage before eating. Look for mold or an off smell. If the pancakes feel dry or hard, it's best to toss them. Fresh pancakes should have a soft texture and nice aroma. Enjoy your pumpkin spice pancakes while they’re fresh! Yes, you can use fresh pumpkin. Fresh pumpkin needs more work. You must peel, chop, and cook it first. After cooking, mash it until smooth. Canned pumpkin puree is already cooked and smooth. It saves time and effort. Both options taste great, but canned pumpkin is easier. To make your pancakes fluffier, you can try a few tricks. Use fresh baking powder for better rise. Beat the egg whites separately before adding them to the mix. This adds air and height. Also, let the batter sit for a few minutes. This helps the baking powder activate. Do not overmix; a few lumps are fine. You can serve these pancakes with many tasty options. Maple syrup is a classic choice. It adds sweetness and enhances the flavors. Whipped cream adds a nice touch, too. For a crunchy texture, try pumpkin seeds or chopped pecans. A warm cup of apple cider or coffee pairs well, too. Enjoy these combos for a cozy autumn breakfast. This blog post covered the key ingredients and techniques for making delicious pumpkin spice pancakes. You learned how to mix dry and wet ingredients, and cook pancakes to golden perfection. I also shared tips for texture and flavor, along with easy variations for gluten-free and vegan diets. Try these pancakes with your favorite toppings for a delightful meal. Use the storage tips to keep leftovers fresh. Enjoy making this cozy treat with family and friends!

Pumpkin Spice Pancakes

Embrace the flavors of autumn with these irresistible pumpkin spice pancakes! Fluffy, warm, and bursting with rich pumpkin flavor, this recipe is perfect for cozy mornings. Discover easy steps to make these delightful pancakes, along with tips for the best texture and tasty topping ideas. Whether you’re looking for a classic breakfast or a fun twist, these pancakes are sure to impress. Click through to explore this delicious recipe!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup canned pumpkin puree

1 cup buttermilk (or milk with 1 tablespoon lemon juice added)

2 large eggs

2 tablespoons brown sugar

1 teaspoon vanilla extract

2 tablespoons melted butter (plus extra for cooking)

Instructions
 

In a medium bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger), and salt until well combined. Set aside.

    In a large bowl, mix the pumpkin puree, buttermilk, eggs, brown sugar, vanilla extract, and melted butter until smooth and homogenous.

      Pour the dry ingredient mixture into the wet ingredients. Gently stir until just combined—a few lumps are okay; do not overmix.

        Heat a non-stick skillet or griddle over medium heat and add a small pat of butter. Once melted and sizzling, pour about ¼ cup of the pancake batter onto the skillet for each pancake.

          Cook for about 2-3 minutes on one side until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes on the other side until golden brown.

            Transfer the pancakes to a warm plate and repeat with the remaining batter, adding more butter to the skillet as necessary.

              - Presentation Tips: Stack the pancakes on a plate, drizzle with maple syrup, and sprinkle with a dusting of powdered sugar and a pinch of cinnamon. Serve with a dollop of whipped cream and a sprinkle of pumpkin seeds for an added crunch.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

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