Pumpkin Spice Pancakes

$- All-purpose flour: This forms the base of your pancakes. It gives them structure and helps achieve that perfect fluffy texture. - Baking spices: Use a mix of cinnamon, nutmeg, ginger, and cloves. These spices bring warmth and classic fall flavor to the pancakes. - Pumpkin puree options: You can use canned pumpkin puree or make your own from fresh pumpkins. Canned is quick, while fresh can add a unique flavor. - Sweeteners: Brown sugar is perfect for sweetness. For serving, consider maple syrup, honey, or a sprinkle of powdered sugar for extra sweetness. - Dairy and dairy-free options: You can use regular milk or any plant-based milk like almond or oat milk. For a dairy-free option, use coconut oil instead of butter. These ingredients come together to create a delicious breakfast treat. Follow the Full Recipe for all the steps to make these delightful pancakes! Start by measuring your dry ingredients carefully. In a medium bowl, add 1 cup of all-purpose flour, 2 tablespoons of packed brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and the spices: 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/4 teaspoon of cloves. Use a whisk to blend these together. Make sure to whisk in a circular motion and lift the mixture. This helps add air, making your pancakes light. Keep whisking until you don’t see any lumps. Lumps can make your pancake texture uneven, so take your time here. Next, grab a large bowl for the wet ingredients. Use 1 cup of pumpkin puree, which can be canned or homemade. Add in 1 large egg, 1 cup of milk (you can use dairy or plant-based), 2 tablespoons of melted butter, and 1 teaspoon of pure vanilla extract. It’s best if your egg and milk are at room temperature. This helps them mix better. Stir these ingredients together until everything is smooth. Make sure you reach the bottom of the bowl to combine all parts well. Now it’s time to cook! Heat your non-stick skillet or electric griddle over medium heat. Lightly grease it with a bit of butter or cooking spray. For each pancake, pour about 1/4 cup of your batter onto the skillet. Watch for bubbles to form on the surface. This takes about 2 to 3 minutes. When you see bubbles and the edges look set, it’s time to flip. Carefully turn the pancake over and cook for another 1 to 2 minutes. You want a nice golden brown color on both sides. Keep cooking until all the batter is used. Adjust the heat if needed to keep your pancakes from burning. Enjoy them warm with maple syrup, whipped cream, or cinnamon sugar for extra flavor. For the complete recipe, check out the Full Recipe section. To make fluffy pancakes, baking soda is key. It helps the pancakes rise and become soft. Use 1/2 teaspoon of baking soda in your mix. This adds to the fluffy texture. Next, pay attention to your ingredient ratios. Too much flour can make pancakes dense. Stick to 1 cup of flour for the best results. This balance creates the lightness you want in every bite. Want crispy edges? Adjust your cooking method. Use medium heat to cook your pancakes. If the heat is too high, the outside burns before the inside cooks. When frying, choose your fat wisely. Butter gives a rich flavor. Oil has a higher smoke point. If you want crispy edges, consider using oil. For a stunning presentation, stack your pancakes high. Use a large plate for an impressive look. Drizzle warm maple syrup over the top. This adds shine and sweetness. Garnish with whipped cream and a sprinkle of cinnamon. You can also add chopped pecans or walnuts for crunch. These simple touches enhance both flavor and visual appeal. For the full recipe, check the detailed instructions above. {{image_4}} To make gluten-free pumpkin spice pancakes, swap the all-purpose flour. Use a gluten-free flour blend instead. Look for blends that contain xanthan gum. This helps mimic the structure of traditional flour. You can also use almond flour or coconut flour. Adjust the liquid if using these flours. They absorb more moisture than regular flour. For a vegan version, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. You can also use applesauce or mashed banana as a substitute. Choose a plant-based milk like almond, oat, or soy milk. These options work well and keep the pancakes moist. Want to add more flavor? Try mixing in chocolate chips. They melt beautifully and taste great with pumpkin. You can also add chopped nuts, like walnuts or pecans. These add crunch and a nutty flavor. For a fruity twist, mix in blueberries or diced apples. Each option gives your pancakes a fun twist. Enjoy experimenting with flavors! To keep your pumpkin spice pancakes fresh, follow these tips: - Refrigeration: Place leftover pancakes in an airtight container. They last about 3 to 4 days in the fridge. You can also use parchment paper between layers to avoid sticking. - Freezing for future meals: For a longer storage option, freeze pancakes. Stack them with parchment paper in between. Place them in a freezer-safe bag or container. They stay good for up to 2 months. Reheating pancakes is easy. Here are the best methods to use: - Microwave: Place pancakes on a microwave-safe plate. Heat them for 20 to 30 seconds. Check if they are warm enough. If not, heat in short bursts until hot. - Skillet: Heat a non-stick skillet over low heat. Add a small amount of butter or oil. Place pancakes in the skillet and warm each side for about 1 to 2 minutes. This method helps keep them crispy. - Oven: Preheat your oven to 350°F (175°C). Lay pancakes on a baking sheet. Cover them with foil to keep them soft. Heat for 10 to 15 minutes until warm. Using these methods helps maintain texture and taste, so every bite feels fresh. Enjoy your pumpkin spice pancakes anytime! For the full recipe, check out the original section above. Yes, you can use canned pumpkin. Canned pumpkin is easy to find and saves time. It has a smooth texture and is very convenient. Fresh pumpkin can have a different taste and texture. It may need more cooking. Canned pumpkin is already cooked, making it perfect for pancakes. Both options work well, but canned is quicker. To boost the pumpkin flavor, add more pumpkin puree. Try using 1 and 1/4 cups instead of 1 cup. You can also add more spices. Increase the cinnamon or nutmeg to suit your taste. A pinch of allspice can add warmth too. Mix carefully to keep the pancakes fluffy. There are many tasty options for toppings and sides. Maple syrup is a classic choice. You can also use whipped cream for a sweet touch. Chopped nuts like pecans or walnuts add a nice crunch. Try fresh fruit, like bananas or berries, for a burst of flavor. A sprinkle of powdered sugar can make them look fancy too. For the full recipe, check the ingredients above! You’ve learned how to craft delicious pumpkin spice pancakes. We covered key ingredients, including flour and spices. You now know step-by-step instructions for mixing and cooking. I shared tips for fluffiness and crispy edges. You can explore fun variations, like gluten-free and vegan options. Plus, I provided storage and reheating tips to enjoy leftovers. Try these pancakes at home, and impress your family or friends. Enjoy every bite of this seasonal treat!$

Fall into flavor with these delightful pumpkin spice pancakes! Perfect for cozy mornings, this simple recipe will fill your kitchen with the warm scents of cinnamon and nutmeg. Fluffy, golden, and easy to make, they are sure to impress everyone at the breakfast table. Discover how to whip up this seasonal treat and enjoy a comforting start to your day. Click through to explore the full recipe and tips for making the best pumpkin spice pancakes ever!

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Ingredients

1 cup all-purpose flour

2 tablespoons packed 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 cup pumpkin puree (can be canned or homemade)

1 large egg, at room temperature

1 cup milk (dairy or plant-based)

2 tablespoons melted butter (or coconut oil for a dairy-free option)

1 teaspoon pure vanilla extract

Optional: Maple syrup and whipped cream for serving

Instructions

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well blended and free of lumps.

In a separate large mixing bowl, combine the pumpkin puree, egg, milk, melted butter, and vanilla extract. Mix until the ingredients are smoothly incorporated and fully combined.

Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; it's perfectly fine to have a few small lumps remaining.

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

For each pancake, pour approximately 1/4 cup of batter onto the skillet. Cook until bubbles begin to form on the surface and the edges appear slightly set, about 2 to 3 minutes. Carefully flip the pancake, and cook for an additional 1 to 2 minutes until golden brown and cooked through.

Repeat the process with the remaining batter, adjusting the heat if necessary to maintain a consistent cooking temperature and to avoid burning.

Serve the pancakes warm, generously topped with maple syrup, a dollop of whipped cream, or even a dusting of cinnamon sugar, if desired.

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

- Presentation Tips: Stack the pancakes in a tall pile on a large plate or serving platter. Drizzle with warm maple syrup and add a generous dollop of whipped cream on top. For a touch of elegance, sprinkle a pinch of cinnamon and scatter a few chopped pecans or walnuts around the stack for added texture and flavor.