These Pumpkin Pie Spice Pancakes are fluffy and warm, perfect for a cozy breakfast! With hints of cinnamon, nutmeg, and pumpkin, they taste just like fall on a plate.
Let’s be real, who can resist a stack of these festive pancakes? I love topping mine with whipped cream and a drizzle of maple syrup. Pure morning happiness! 🎃🥞
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for these pancakes, providing structure. If you’re looking for a gluten-free option, you can try almond flour or a gluten-free all-purpose blend.
Pumpkin Puree: Canned pumpkin is perfect here, but you can also roast and puree a fresh pumpkin. Just ensure it’s smooth and not too watery. If you’re short on pumpkin, mashed sweet potato can work in a pinch!
Buttermilk: This adds tanginess and moisture. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes as a great substitute.
Spices: The blend of cinnamon, nutmeg, ginger, and cloves gives these pancakes their cozy flavor. You could use pre-made pumpkin pie spice mix instead if that’s what you have on hand!
Butter: I love using melted butter for richness. Coconut oil or vegetable oil are great alternatives if you want to keep it dairy-free.
How Can I Make the Fluffiest Pancakes?
Making fluffy pancakes can be a bit tricky, but here are some tips to help! The key is in how you mix the ingredients:
- **Don’t overmix:** When combining wet and dry ingredients, stir until just combined. A few lumps are totally fine! Overmixing can lead to tough pancakes.
- **Use fresh ingredients:** Make sure your baking powder and baking soda are fresh for maximum fluffiness. Old leaveners can lead to flat pancakes.
- **Let the batter rest:** If you have time, let your pancake batter sit for 5-10 minutes. This will help create a softer texture.
- **Cook on medium heat:** Make sure your skillet isn’t too hot, or the pancakes will burn before they cook through. A medium heat will give you a nice golden color.
With these tips, you’ll have fluffy, delicious pancakes that are sure to impress!
How to Make Delicious Pumpkin Pie Spice Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup canned pumpkin puree
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- Whipped cream, for serving
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 10-15 minutes to cook, making a total time of approximately 20-25 minutes. Perfect for a quick breakfast or a weekend brunch!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This will create a well-combined dry mixture that’s full of flavor.
2. Combine the Wet Ingredients:
In a separate medium bowl, blend together the canned pumpkin puree, buttermilk, large egg, melted butter, and vanilla extract. Mix them until the mixture is smooth and creamy.
3. Combine Wet and Dry Mixtures:
Carefully pour the wet ingredients into the bowl with dry ingredients. Gently stir them together just until combined. Remember, it’s okay if there are a few lumps! Overmixing can make the pancakes tough.
4. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat. Add a small amount of butter to grease the surface lightly. This will help give your pancakes a nice golden color.
5. Cook the Pancakes:
Use a 1/4 cup measuring cup to pour the batter onto the hot skillet. Let them cook for 2-3 minutes or until you see bubbles forming on top and the edges starting to look set.
6. Flip and Finish Cooking:
Once the bubbles appear, it’s time to flip those pancakes! Cook the other side for an additional 2 minutes, or until they’re golden brown and fluffy.
7. Keep Warm:
Once cooked, transfer the pancakes to a plate and keep them warm. You can cover them with a clean kitchen towel or place them in a warm oven while you finish cooking the rest of the batter.
8. Serve and Enjoy:
Stack the pancakes on plates and top them with a generous dollop of whipped cream and a drizzle of maple syrup. For that extra touch, sprinkle a little more pumpkin pie spice or cinnamon on top!
Enjoy your cozy and delicious Pumpkin Pie Spice Pancakes! They’re sure to become a favorite in your breakfast rotation.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin and puree it smoothly as a substitute for canned pumpkin. Just make sure it’s not too watery, as that could affect the batter consistency.
Can I Substitute Buttermilk in This Recipe?
Yes, if you don’t have buttermilk on hand, you can make a quick substitute by mixing 3/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken before using it.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them for 30-60 seconds or warm them in a skillet over low heat.
Can I Freeze These Pancakes?
Definitely! Allow the pancakes to cool completely, then stack them with parchment paper in between to prevent sticking. Place them in a freezer-safe bag or container and freeze for up to 2 months. To reheat, pop them straight into the toaster or microwave!
