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Breakfast Pancakes and French Toast

Pumpkin Spice Pancakes

In the world of pancakes, I am inexperienced. I’ve only made them maybe 10 times in my life, and had fewer flavors than I can count on my hand. But, boy, do I love them.

Usually, I stick with strawberry, blueberry and plain old… well… plain, but these amazing pumpkin spice pancakes from Nikki at Pennies on a Platter had me curious and craving something different.

Fluffy and full of flavorful cinnamon, nutmeg, brown sugar and ginger, these pancakes were a cinch to whip up, and surprisingly tasty. I don’t like a thick pancake, so these were just the right consistency for me – On the thinner side, but soft, doughy and delicious with a drizzle of real Vermont maple syrup.

Plus, they also win points for passing the ultimate test – Three tiers of buttery-soft, delicious pancake on one fork. It’s essential.

Also, head on over to Be At Home, a wonderful site focused mainly on home decor, where I contributed a “Quick and Easy Recipes” feature, highlighting some of my best tips and tricks. Who knows – You might learn something useful!

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!

Print Recipe

Pumpkin Spice Pancakes

Yield: Makes 6-7 pancakes

Ingredients:

1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

Directions:

Preheat the oven to 200˚F. Set aside a baking sheet or oven-safe serving platter.
Whisk together the flour, sugar, baking powder, salt and spices in a medium bowl. Make sure to blot out any chunks of brown sugar. In a separate small bowl, combine the milk, pumpkin, egg and oil or butter. Stir into the dry ingredients and mix until just combined. The batter may still be lumpy.
Heat a greased skillet or griddle over medium heat (325˚F for the griddle). Pour the batter on the griddle or skillet in 1/3 cup portions. Use the back of the spoon or measuring cup to smooth the batter into desired circle shape. When bubbles start forming on the top, carefully use a spatula to flip to the other side. Let cook for a few more minutes, until golden brown.
Transfer the pancakes to the baking sheet or oven-safe platter; place in the oven to keep warm until serving. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.
Enjoy!


35 Comments

Comments

  2. They look delicious! I always stick to mini-chocolate chip pancakes, but tis the season for pumpkin right! I can’t wait to try these…or make the hubbie make them…he’s in charge of weekend breakfasts :-)

  5. When I see recipes like this, I want to curse my husband for hating pumpkin. I guess I just need to suck it up and make pumpkiny delicious stuff for myself and let him suffer. In other words, these look great!

  8. these look amazing! I definitely need to make these! I am a new follower!

    xo

  18. Not only do these look great…but I’m sure that they taste even better. I have a little bit of leftover pumpkin in my fridge and this looks like the perfect recipe to use the rest up. I adore pancakes, and I am always looking for new variations. Thank you for sharing. I hope you are having a wonderful and relaxing Saturday!

  23. Georgia – I luv breakfast food and pancakes is one of those favs (just had some for bfast this morning!). I’m absolutely going to make these pancakes…I may surprise Hubby with some of these fluffy hotcakes tomorrow morning. Thank you! ;)

  24. These look wonderful and so fluffy! Love the spices you used. I could eat a stack of these for breakfast, lunch, and dinner… :-)

  25. Oh…those look so good…I wish I had a big stack of them right now! I’d even ask for seconds….mmmmm!!!!

  28. I think this is something that I should try for breakfast on Thanksgiving. Since I’m not going to make a pumpkin pie, might as well insert pumpkin spice somewhere during breakfast.

  30. those pancakes sound so very very good! I love the idea of using pumpkin, and I’m with you, I have only had the typical pancakes before….it’s definitely time to expand my pancake horizons!
    Thanks for a great post
    Dennis

  32. These pancakes sound delicious and look wonderful. I make pancakes every day during the week before school. I will try pumpkin pancakes to surprise my little ones. Have a wonderful weekend:)

  33. YUM! Can’t wait to sit by the evening fire with Buch and Monty (the cats) and Phil (the hubby <3) and eat the day away with these yummifull pancakes! Phil is allergic to ginger but we could skip them right? Why not?! Well i pray all of you have a wonderful evening!

    -Sammi

  35. I keep listening to the news bulletin lecture about receiving free online grant applications so I have been looking around for the top site to get one. Could you tell me please, where could i get some?

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