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Pumpkin Spice Pancakes Irresistible Fall Treat

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- 1 cup all-purpose flour - 1 tablespoon granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1 cup pumpkin puree - 1 cup milk (non-dairy options included) - 1 large egg - 2 tablespoons melted butter (or coconut oil) I love how each ingredient plays a role in making these pancakes special. The all-purpose flour gives the right base for the batter. Granulated sugar adds just the right touch of sweetness. Baking powder and baking soda help make the pancakes fluffy and light. Spices are a big part of this recipe. Ground cinnamon is the star here, giving that warm flavor we all crave in fall. Nutmeg and ginger add warmth too, making every bite cozy. Cloves bring a hint of spice that makes these pancakes unique. A touch of salt balances all the flavors perfectly. For the wet ingredients, pumpkin puree is key. It adds moisture and a lovely orange color. Milk makes the batter smooth, and you can use non-dairy milk if you prefer. The egg binds everything together, while melted butter adds richness. This combo creates a delicious batter that cooks up tender and flavorful. You can find the full recipe to gather all these ingredients and start cooking your fall treat! Start by taking a large mixing bowl. Add the following dry ingredients: - 1 cup all-purpose flour - 1 tablespoon granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt Whisk these dry ingredients together until they blend well. This step is key for even flavor. In another bowl, whisk together: - 1 cup pumpkin puree - 1 cup milk (you can use a non-dairy choice) - 1 large egg - 2 tablespoons melted butter (or coconut oil) Make sure this mixture is smooth and uniform. A nice blend helps the pancakes rise well. Gently pour the wet mixture into the bowl with the dry mix. Using a spatula, fold the two together. Don’t overmix; small lumps are fine. Now, preheat a non-stick skillet over medium heat. Grease it lightly with cooking spray or butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface. Carefully flip the pancake and cook for another 1-2 minutes until golden brown. Once cooked, remove the pancakes and keep them warm. Repeat until all the batter is used. For the full recipe, refer to the earlier section. To make your pancakes light and fluffy, don't overmix the batter. When combining the wet and dry ingredients, stop mixing as soon as you see no dry flour. It’s okay to have small lumps! Overmixing can lead to tough pancakes, which we want to avoid. Cooking temperature matters too. Preheat your skillet to medium heat. If it’s too hot, your pancakes will burn on the outside but stay raw inside. A good rule is to cook for about 2-3 minutes on one side. Watch for bubbles forming on the surface before flipping. This is a sign they are ready! Presentation is key for these pumpkin spice pancakes. Stack them high on a plate for visual appeal. Drizzle pure maple syrup generously on top. You can also add a sprinkle of cinnamon for extra warmth. For crunch, toss on some chopped pecans or walnuts. To make your dish even more festive, add a dollop of whipped cream. It gives a nice contrast to the warm pancakes. Seasonal garnishes can elevate the look and taste! If you need gluten-free pancakes, swap the all-purpose flour with a gluten-free blend. Many stores sell great options that taste just as good. For dairy-free adjustments, use almond or oat milk instead of regular milk. You can also replace melted butter with coconut oil. These swaps keep the flavor rich while catering to dietary needs. Feel free to explore these options to make your pumpkin spice pancakes fit your needs! Check out the Full Recipe for detailed steps. {{image_4}} To make pumpkin spice chocolate chip pancakes, simply add chocolate chips to the batter. I suggest using semi-sweet or dark chocolate chips. They will melt and create a rich flavor. Start with about half a cup of chocolate chips. Fold them gently into the batter after combining the wet and dry ingredients. This adds a sweet touch to your spicy pancakes. To create vegan pumpkin spice pancakes, you can swap out a few ingredients. Use almond milk or oat milk instead of regular milk. Replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use coconut oil instead of melted butter. These swaps will keep the pancakes soft and tasty. If you want to try something different, make savory pumpkin spice pancakes. Add fresh herbs like rosemary or thyme to the batter. You can also stir in some crumbled feta cheese or shredded cheddar. These flavors will give your pancakes a unique twist. Serve them with a dollop of sour cream for a savory breakfast treat. For the full recipe, check out the details above. Enjoy these fun variations! To keep your pancakes fresh, store them in airtight containers. This keeps air out and moisture in. If you have any leftover pumpkin spice pancakes, stack them with parchment paper between each one. This prevents them from sticking together. Place the container in the fridge. They will last for up to three days. Freezing pancakes is easy and helpful for busy mornings. Let the pancakes cool completely first. Then, stack them with parchment paper in between. Place the stack in a freezer-safe bag or container. Remove as much air as possible before sealing. Your pancakes can stay in the freezer for up to two months. When you’re ready to eat, take out what you need. To enjoy your pancakes again, you can reheat them in a few ways. Use the microwave for a quick option. Place them on a plate and cover with a damp paper towel. Heat for about 30 seconds. For a crispier texture, use a skillet on low heat. Cook each side for about 1 minute until warm. You can also use a toaster for a nice finish. Enjoy them warm for the best taste! To make pumpkin spice pancakes from scratch, start with simple steps. First, mix dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and spices. Then, whisk together wet ingredients: pumpkin puree, milk, egg, and melted butter. Next, combine both mixtures, but don't overmix. Pour batter onto a heated skillet and cook until golden brown. You can follow the Full Recipe for detailed instructions. Yes, you can make pumpkin spice pancakes gluten-free! Instead of all-purpose flour, use gluten-free flour blends. Rice flour, almond flour, or oat flour work well too. Each flour may change the texture, so adjust your liquids if needed. Always check that your baking powder is gluten-free. You can serve pumpkin spice pancakes with many delicious sides. Maple syrup adds sweetness. Whipped cream makes it creamy and fluffy. Fresh fruit, like bananas or berries, adds brightness. For crunch, sprinkle nuts like walnuts or pecans on top. A dash of powdered sugar can give a nice finish. Enjoy mixing and matching! You can easily create delicious pumpkin spice pancakes with simple steps. Start by mixing dry and wet ingredients, then cook them to perfection. Don't forget to try different variations, like adding chocolate chips or making them vegan. Store leftovers properly to keep them fresh. With these tips and tricks, you’ll enjoy amazing pancakes anytime. Experiment, enjoy, and share these tasty treats with friends and family. Your pancake game will never be the same!
Save It Jump to Recipe

Fall is here, and it’s time to indulge in warm, cozy flavors! Pumpkin spice pancakes are not just a treat; they are a delightful way to celebrate the season. In this post, I’ll share my favorite recipe, packed with rich spices and the perfect pumpkin flavor. You’ll also find tips to make them just right and exciting variations to explore. Let’s get cooking and create a stack of happiness!

Ingredients

Main Ingredients

– 1 cup all-purpose flour

– 1 tablespoon granulated sugar

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

Spices and Seasonings

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon ground cloves

– 1/2 teaspoon salt

Wet Ingredients

– 1 cup pumpkin puree

– 1 cup milk (non-dairy options included)

– 1 large egg

– 2 tablespoons melted butter (or coconut oil)

I love how each ingredient plays a role in making these pancakes special. The all-purpose flour gives the right base for the batter. Granulated sugar adds just the right touch of sweetness. Baking powder and baking soda help make the pancakes fluffy and light.

Spices are a big part of this recipe. Ground cinnamon is the star here, giving that warm flavor we all crave in fall. Nutmeg and ginger add warmth too, making every bite cozy. Cloves bring a hint of spice that makes these pancakes unique. A touch of salt balances all the flavors perfectly.

For the wet ingredients, pumpkin puree is key. It adds moisture and a lovely orange color. Milk makes the batter smooth, and you can use non-dairy milk if you prefer. The egg binds everything together, while melted butter adds richness.

This combo creates a delicious batter that cooks up tender and flavorful. You can find the full recipe to gather all these ingredients and start cooking your fall treat!

Step-by-Step Instructions

Mixing the Dry Ingredients

Start by taking a large mixing bowl. Add the following dry ingredients:

– 1 cup all-purpose flour

– 1 tablespoon granulated sugar

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon ground cloves

– 1/2 teaspoon salt

Whisk these dry ingredients together until they blend well. This step is key for even flavor.

Preparing the Wet Mixture

In another bowl, whisk together:

– 1 cup pumpkin puree

– 1 cup milk (you can use a non-dairy choice)

– 1 large egg

– 2 tablespoons melted butter (or coconut oil)

Make sure this mixture is smooth and uniform. A nice blend helps the pancakes rise well.

Combining Mixtures and Cooking

Gently pour the wet mixture into the bowl with the dry mix.

Using a spatula, fold the two together. Don’t overmix; small lumps are fine.

Now, preheat a non-stick skillet over medium heat. Grease it lightly with cooking spray or butter.

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface. Carefully flip the pancake and cook for another 1-2 minutes until golden brown.

Once cooked, remove the pancakes and keep them warm. Repeat until all the batter is used. For the full recipe, refer to the earlier section.

Tips & Tricks

Achieving the Perfect Pancake Texture

To make your pancakes light and fluffy, don’t overmix the batter. When combining the wet and dry ingredients, stop mixing as soon as you see no dry flour. It’s okay to have small lumps! Overmixing can lead to tough pancakes, which we want to avoid.

Cooking temperature matters too. Preheat your skillet to medium heat. If it’s too hot, your pancakes will burn on the outside but stay raw inside. A good rule is to cook for about 2-3 minutes on one side. Watch for bubbles forming on the surface before flipping. This is a sign they are ready!

Presentation Suggestions

Presentation is key for these pumpkin spice pancakes. Stack them high on a plate for visual appeal. Drizzle pure maple syrup generously on top. You can also add a sprinkle of cinnamon for extra warmth. For crunch, toss on some chopped pecans or walnuts.

To make your dish even more festive, add a dollop of whipped cream. It gives a nice contrast to the warm pancakes. Seasonal garnishes can elevate the look and taste!

Substitutions and Modifications

If you need gluten-free pancakes, swap the all-purpose flour with a gluten-free blend. Many stores sell great options that taste just as good.

For dairy-free adjustments, use almond or oat milk instead of regular milk. You can also replace melted butter with coconut oil. These swaps keep the flavor rich while catering to dietary needs.

Feel free to explore these options to make your pumpkin spice pancakes fit your needs! Check out the Full Recipe for detailed steps.

Variations

Pumpkin Spice Chocolate Chip Pancakes

To make pumpkin spice chocolate chip pancakes, simply add chocolate chips to the batter. I suggest using semi-sweet or dark chocolate chips. They will melt and create a rich flavor. Start with about half a cup of chocolate chips. Fold them gently into the batter after combining the wet and dry ingredients. This adds a sweet touch to your spicy pancakes.

Vegan Pumpkin Spice Pancakes

To create vegan pumpkin spice pancakes, you can swap out a few ingredients. Use almond milk or oat milk instead of regular milk. Replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use coconut oil instead of melted butter. These swaps will keep the pancakes soft and tasty.

Savory Pumpkin Spice Pancakes

If you want to try something different, make savory pumpkin spice pancakes. Add fresh herbs like rosemary or thyme to the batter. You can also stir in some crumbled feta cheese or shredded cheddar. These flavors will give your pancakes a unique twist. Serve them with a dollop of sour cream for a savory breakfast treat.

For the full recipe, check out the details above. Enjoy these fun variations!

Storage Info

Storing Leftovers

To keep your pancakes fresh, store them in airtight containers. This keeps air out and moisture in. If you have any leftover pumpkin spice pancakes, stack them with parchment paper between each one. This prevents them from sticking together. Place the container in the fridge. They will last for up to three days.

Freezing Pancakes

Freezing pancakes is easy and helpful for busy mornings. Let the pancakes cool completely first. Then, stack them with parchment paper in between. Place the stack in a freezer-safe bag or container. Remove as much air as possible before sealing. Your pancakes can stay in the freezer for up to two months. When you’re ready to eat, take out what you need.

Reheating Tips

To enjoy your pancakes again, you can reheat them in a few ways. Use the microwave for a quick option. Place them on a plate and cover with a damp paper towel. Heat for about 30 seconds. For a crispier texture, use a skillet on low heat. Cook each side for about 1 minute until warm. You can also use a toaster for a nice finish. Enjoy them warm for the best taste!

FAQs

How can I make pumpkin spice pancakes from scratch?

To make pumpkin spice pancakes from scratch, start with simple steps. First, mix dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and spices. Then, whisk together wet ingredients: pumpkin puree, milk, egg, and melted butter. Next, combine both mixtures, but don’t overmix. Pour batter onto a heated skillet and cook until golden brown. You can follow the Full Recipe for detailed instructions.

Can I make these pancakes gluten-free?

Yes, you can make pumpkin spice pancakes gluten-free! Instead of all-purpose flour, use gluten-free flour blends. Rice flour, almond flour, or oat flour work well too. Each flour may change the texture, so adjust your liquids if needed. Always check that your baking powder is gluten-free.

What can I serve with pumpkin spice pancakes?

You can serve pumpkin spice pancakes with many delicious sides. Maple syrup adds sweetness. Whipped cream makes it creamy and fluffy. Fresh fruit, like bananas or berries, adds brightness. For crunch, sprinkle nuts like walnuts or pecans on top. A dash of powdered sugar can give a nice finish. Enjoy mixing and matching!

You can easily create delicious pumpkin spice pancakes with simple steps. Start by mixing dry and wet ingredients, then cook them to perfection. Don’t forget to try different variations, like adding chocolate chips or making them vegan. Store leftovers properly to keep them fresh. With these tips and tricks, you’ll enjoy amazing pancakes anytime. Experiment, enjoy, and share these tasty treats with friends and family. Your pancake game will never be the same!

- 1 cup all-purpose flour - 1 tablespoon granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1 cup pumpkin puree - 1 cup milk (non-dairy options included) - 1 large egg - 2 tablespoons melted butter (or coconut oil) I love how each ingredient plays a role in making these pancakes special. The all-purpose flour gives the right base for the batter. Granulated sugar adds just the right touch of sweetness. Baking powder and baking soda help make the pancakes fluffy and light. Spices are a big part of this recipe. Ground cinnamon is the star here, giving that warm flavor we all crave in fall. Nutmeg and ginger add warmth too, making every bite cozy. Cloves bring a hint of spice that makes these pancakes unique. A touch of salt balances all the flavors perfectly. For the wet ingredients, pumpkin puree is key. It adds moisture and a lovely orange color. Milk makes the batter smooth, and you can use non-dairy milk if you prefer. The egg binds everything together, while melted butter adds richness. This combo creates a delicious batter that cooks up tender and flavorful. You can find the full recipe to gather all these ingredients and start cooking your fall treat! Start by taking a large mixing bowl. Add the following dry ingredients: - 1 cup all-purpose flour - 1 tablespoon granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt Whisk these dry ingredients together until they blend well. This step is key for even flavor. In another bowl, whisk together: - 1 cup pumpkin puree - 1 cup milk (you can use a non-dairy choice) - 1 large egg - 2 tablespoons melted butter (or coconut oil) Make sure this mixture is smooth and uniform. A nice blend helps the pancakes rise well. Gently pour the wet mixture into the bowl with the dry mix. Using a spatula, fold the two together. Don’t overmix; small lumps are fine. Now, preheat a non-stick skillet over medium heat. Grease it lightly with cooking spray or butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface. Carefully flip the pancake and cook for another 1-2 minutes until golden brown. Once cooked, remove the pancakes and keep them warm. Repeat until all the batter is used. For the full recipe, refer to the earlier section. To make your pancakes light and fluffy, don't overmix the batter. When combining the wet and dry ingredients, stop mixing as soon as you see no dry flour. It’s okay to have small lumps! Overmixing can lead to tough pancakes, which we want to avoid. Cooking temperature matters too. Preheat your skillet to medium heat. If it’s too hot, your pancakes will burn on the outside but stay raw inside. A good rule is to cook for about 2-3 minutes on one side. Watch for bubbles forming on the surface before flipping. This is a sign they are ready! Presentation is key for these pumpkin spice pancakes. Stack them high on a plate for visual appeal. Drizzle pure maple syrup generously on top. You can also add a sprinkle of cinnamon for extra warmth. For crunch, toss on some chopped pecans or walnuts. To make your dish even more festive, add a dollop of whipped cream. It gives a nice contrast to the warm pancakes. Seasonal garnishes can elevate the look and taste! If you need gluten-free pancakes, swap the all-purpose flour with a gluten-free blend. Many stores sell great options that taste just as good. For dairy-free adjustments, use almond or oat milk instead of regular milk. You can also replace melted butter with coconut oil. These swaps keep the flavor rich while catering to dietary needs. Feel free to explore these options to make your pumpkin spice pancakes fit your needs! Check out the Full Recipe for detailed steps. {{image_4}} To make pumpkin spice chocolate chip pancakes, simply add chocolate chips to the batter. I suggest using semi-sweet or dark chocolate chips. They will melt and create a rich flavor. Start with about half a cup of chocolate chips. Fold them gently into the batter after combining the wet and dry ingredients. This adds a sweet touch to your spicy pancakes. To create vegan pumpkin spice pancakes, you can swap out a few ingredients. Use almond milk or oat milk instead of regular milk. Replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use coconut oil instead of melted butter. These swaps will keep the pancakes soft and tasty. If you want to try something different, make savory pumpkin spice pancakes. Add fresh herbs like rosemary or thyme to the batter. You can also stir in some crumbled feta cheese or shredded cheddar. These flavors will give your pancakes a unique twist. Serve them with a dollop of sour cream for a savory breakfast treat. For the full recipe, check out the details above. Enjoy these fun variations! To keep your pancakes fresh, store them in airtight containers. This keeps air out and moisture in. If you have any leftover pumpkin spice pancakes, stack them with parchment paper between each one. This prevents them from sticking together. Place the container in the fridge. They will last for up to three days. Freezing pancakes is easy and helpful for busy mornings. Let the pancakes cool completely first. Then, stack them with parchment paper in between. Place the stack in a freezer-safe bag or container. Remove as much air as possible before sealing. Your pancakes can stay in the freezer for up to two months. When you’re ready to eat, take out what you need. To enjoy your pancakes again, you can reheat them in a few ways. Use the microwave for a quick option. Place them on a plate and cover with a damp paper towel. Heat for about 30 seconds. For a crispier texture, use a skillet on low heat. Cook each side for about 1 minute until warm. You can also use a toaster for a nice finish. Enjoy them warm for the best taste! To make pumpkin spice pancakes from scratch, start with simple steps. First, mix dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and spices. Then, whisk together wet ingredients: pumpkin puree, milk, egg, and melted butter. Next, combine both mixtures, but don't overmix. Pour batter onto a heated skillet and cook until golden brown. You can follow the Full Recipe for detailed instructions. Yes, you can make pumpkin spice pancakes gluten-free! Instead of all-purpose flour, use gluten-free flour blends. Rice flour, almond flour, or oat flour work well too. Each flour may change the texture, so adjust your liquids if needed. Always check that your baking powder is gluten-free. You can serve pumpkin spice pancakes with many delicious sides. Maple syrup adds sweetness. Whipped cream makes it creamy and fluffy. Fresh fruit, like bananas or berries, adds brightness. For crunch, sprinkle nuts like walnuts or pecans on top. A dash of powdered sugar can give a nice finish. Enjoy mixing and matching! You can easily create delicious pumpkin spice pancakes with simple steps. Start by mixing dry and wet ingredients, then cook them to perfection. Don't forget to try different variations, like adding chocolate chips or making them vegan. Store leftovers properly to keep them fresh. With these tips and tricks, you’ll enjoy amazing pancakes anytime. Experiment, enjoy, and share these tasty treats with friends and family. Your pancake game will never be the same!

Pumpkin Spice Pancakes

Indulge in the ultimate fall breakfast experience with these Pumpkin Spice Pancakes! Perfectly fluffy and bursting with the warm flavors of cinnamon, nutmeg, and pumpkin, this simple recipe will delight your taste buds. In just 20 minutes, you can whip up a stack of these golden treats. Drizzle with maple syrup or serve with whipped cream for the perfect touch. Click to explore the full recipe and make your mornings a little cozier!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup pumpkin puree

1 cup milk (can substitute with non-dairy alternative)

1 large egg

2 tablespoons melted butter (or coconut oil)

Cooking spray or additional butter for greasing the pan

Instructions
 

In a large mixing bowl, add the all-purpose flour, sugar, baking powder, baking soda, and all the spices: ground cinnamon, nutmeg, ginger, cloves, and salt. Whisk these dry ingredients together thoroughly until they are evenly mixed.

    In a separate bowl, whisk together the pumpkin puree, milk, egg, and melted butter until you achieve a smooth, uniform mixture.

      Pour the smooth wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the two mixtures together until just combined. Be careful not to overmix; it’s perfectly okay if there are a few small lumps in the batter.

        Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a little butter to prevent sticking.

          For each pancake, pour approximately 1/4 cup of the batter onto the heated skillet. Cook for about 2-3 minutes, or until bubbles start to appear on the surface. Gently flip the pancake and cook for an additional 1-2 minutes, or until it turns a beautiful golden brown.

            Carefully remove the cooked pancakes from the skillet and keep them warm on a plate while you use the remaining batter to cook more pancakes.

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

                - Presentation Tips: For an appealing display, stack the pancakes neatly in a pile on a serving plate. Drizzle generously with pure maple syrup or honey. Add a sprinkle of cinnamon on top and toss on a handful of toasted pecans or walnuts for a delightful crunch. To make it even more inviting, serve alongside a dollop of whipped cream. Enjoy your delightful breakfast treat!

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