These Pumpkin Pie Spice Pancakes are fluffy and full of warm spices that remind you of fall! Just imagine a stack of these on your plate, topped with syrup and maybe some whipped cream.
Waking up to the smell of these pancakes is the best! They’re super easy to make, and I love adding extra cinnamon on top. It’s like a cozy hug on a plate! 🥞✨
Key Ingredients & Substitutions
All-purpose flour: This is the base of your pancakes. If you need a gluten-free option, you can use a 1-to-1 gluten-free flour blend. I’ve had success with almond flour too, but it may give a denser texture.
Pumpkin puree: Canned pumpkin is perfect for consistency. If you have fresh pumpkin, cook and puree it instead. Just make sure it’s smooth. I’ve also used butternut squash puree – it works great!
Buttermilk: If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. It’s a handy substitute! It makes pancakes super fluffy.
Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves. If you’re missing one, you can replace it with extra cinnamon or even use just cinnamon. I sometimes add a pinch of allspice for an extra kick!
What’s the Key to Fluffy Pancakes?
Fluffy pancakes are all about how you mix the batter. Here are my tips to get that perfect texture:
- Mix dry and wet ingredients separately first. This helps distribute the leavening agents evenly.
- When combining, stir gently. It’s okay to have a few lumps. Overmixing can lead to dense pancakes.
- Letting the batter rest for about 5-10 minutes can help it rise better and improve texture.
- Cook on medium heat! Too hot can burn the outside while leaving the inside raw.
Using these tips will make your pancakes fluffy and delightful! Enjoy your cooking!
Delicious Pumpkin Pie Spice Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice (a blend of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon ground cinnamon
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
- 1 teaspoon vanilla extract
- Whipped cream, for topping
- Chopped walnuts or pecans, for garnish
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This pancake recipe takes about 10 minutes to prepare and another 10-15 minutes to cook. In total, you’ll spend around 25-30 minutes making these fluffy, pumpkin-spiced delights!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by taking a large mixing bowl and whisking together the flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. This will ensure all the leavening agents and spices are evenly distributed.
2. Combine the Wet Ingredients:
In another bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until the mixture is smooth and well combined.
3. Make the Pancake Batter:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir them together until just combined. Remember, it’s okay if the batter has a few lumps; overmixing can make the pancakes tough!
4. Heat the Griddle:
Grab a griddle or non-stick skillet and heat it over medium heat. Lightly grease the surface with a bit of butter.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the griddle for each pancake. Let them cook until you see bubbles forming on the surface and the edges looking set, which should take about 2-3 minutes. Then, flip them over and cook for another 2-3 minutes until they are golden brown and completely cooked through.
6. Serve and Enjoy:
Transfer the pancakes to a plate and keep them warm. Repeat the cooking process with the remaining batter. Once done, stack the pancakes on a plate and generously drizzle them with maple syrup. Top with a dollop of whipped cream, sprinkle some chopped walnuts or pecans on top, and dust with powdered sugar if you like. Serve immediately while they’re warm!
Get ready to enjoy the cozy, spiced flavors of fall in every delightful bite! Happy cooking! 🥞🍂
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind that it may create a denser pancake. If you’re concerned, you can use half whole wheat and half all-purpose for a lighter texture.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or microwave. You can also freeze them for up to one month; just make sure to separate them with parchment paper in a freezer-safe bag.
Can I Make These Pancakes Vegan?
Yes! You can make these pancakes vegan by substituting the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and using plant-based milk and vegan butter instead of buttermilk and regular butter.
What Other Toppings Can I Use?
Besides whipped cream, you can get creative with toppings! Consider caramel sauce, yogurt, fresh fruit like bananas or berries, or a sprinkle of nuts and seeds for added crunch. Enjoy experimenting!
