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Pumpkin Spice Pancakes will delight all lovers of everything pumpkin spice. They are fluffy, soft, plump, and loaded with flavor. Top with as dollop of pumpkin spice whipping cream and warm, rich, thick maple syrup. Double the batch, or you may not have any leftovers to snack on. Looking for some more breakfast ideas? Try some Pumpkin Spice Coffee Cake or Pumpkin Spice Sticky Buns.

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Key Takeaways:

Pumpkin Spice Pancake Perfection: These pancakes are fluffy, soft, and bursting with pumpkin spice flavor. They’re a fall favorite that pairs perfectly with whipped cream and warm maple syrup.
Double the Fun: Make a double batch to ensure you have leftovers—they’re that good!
Smart Tips for Extra Flavor: Enhance your pancakes with pumpkin spice-infused whipped cream or thicken your syrup with Instant Clear Jel for a luxurious touch.
Health Benefits of Pumpkin: Pumpkins are loaded with antioxidants, vitamins, and omega-3 fatty acids, supporting brain health, memory, and cognition.
Ingredient Essentials: Use high-quality ingredients like real pumpkin puree, pumpkin spice mix, and real maple syrup for the best results.
Simple Steps, Delicious Results: The batter comes together quickly, and a properly preheated griddle ensures perfectly golden pancakes every time.

SIS - Simple is Smart Tips

Tip #1: Add 1/2 tsp of pumpkin pie spice mix to your favorite whipped cream recipe to add some extra pumpkin spice flavor to your pancakes.

Tip #2: Thicken your warmed maple syrup with some Instant Clear Jel This is my favorite way to thicken liquids. Simply add 1/2 teaspoon of the instant clear jel to 2 tablespoons of maple syrup. Mix until thick and smooth. Then add the mixture to 1/2 cup of warmed maple syrup, serve and enjoy.

Neuro Nutrition Nugget - Pumpkin

Pumpkin is a versatile fall vegetable that adds flavor to our dishes and provides numerous health benefits, especially for our brains. One of the reasons why pumpkin is good for our brain is its high content of antioxidants. These antioxidants help to protect our brain cells from damage caused by free radicals, which can lead to cognitive decline and neurodegenerative diseases. Additionally, pumpkin is rich in nutrients like vitamins A, C, and E, as well as minerals like potassium and magnesium, which are essential for maintaining optimal brain function. These nutrients support healthy brain development, improve memory and cognition, and enhance overall brain health. Furthermore, pumpkin seeds are a great source of omega-3 fatty acids, which are crucial for maintaining proper brain function and reducing inflammation in the brain.

What Ingredients do I Need for Pumpkin Spice Pancakes?

Flour: I have only tried this recipe with all-purpose flour, so that is what I recommend.
Brown Sugar: Use either light or dark brown sugar. The dark brown sugar has more molasses added. This gives it more of a caramel flavor.
Baking Powder: The baking powder keeps reacting with the heat to give a leavening boost while the baked goods are in the oven.
Baking Soda: Baking soda reacts immediately to acidic elements and gives an immediate leavening effect.
Pumpkin Spice: Most stores sell pumpkin pie spice mix. If you can’t find it, make your own—Mix 3 tsp. Cinnamon, 2 tsp ground dried ginger, 2 tsp ground nutmeg, 1 1/2 tsp allspice, and 1 1/2 tsp cloves. Mix and store the extra in an airtight container for use later.
Pumpkin Puree: Purchase a 15 1/2 ounce can of pumpkin puree. If you want to make the puree from sugar pumpkins, click here.
Milk: Use whole milk. You can make whole milk by adding 1/4 cup of half and half to 3/4 cup of 2 % milk or 1/3 cup of half and half to 2/3 cup of 1% milk.
Sour Cream: adds extra moisture and some acid to help activate the baking soda.
Eggs: When eggs are cooked, the yolk and the white become solid. This is called coagulation. The egg yolks add richness to the pancakes.
Maple Syrup: Use real maple syrup, not imitation.Drizzle syrup over the pancakes and add it to the batter.
Whipped Cream: make your favorite whipped cream recipe and add 1 tsp of pumpkin spice to give an extra pumpkin spice flavor to the pancakes.

How Do I Make Pumpkin Spice Pancakes?

Step by Step Instructions:

Mix the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt
Mix the liquid ingredients: eggs beaten, pumpkin puree, sour cream, maple syrup, and whole milk.
Add the liquid ingredients to the dry ingredients and gently stir until there is no more dry flour. The batter will be lumpy and fairly runny.
Preheat a grill or frying pan to 375°F. This is the ideal temperature for perfect pancakes. If you use a burner, medium -high is the correct temperature. Use 1/3 cup of the batter for each pancake. Lightly grease the grill or fry pan with nonstick spray or a little butter. Fry on medium-high for 3-4 minutes until most of the bubbles on top of the pancake have popped. Flip the pancake over and cook another 3-4 minutes.
Make some pumpkin spice whipped cream by adding pumpkin spice to your favorite whipped cream recipe.

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FAQ:

Q: Can I use a different type of flour for this recipe?

A: This recipe has only been tested with all-purpose flour. Using other types of flour may alter the texture and taste.

Q: Can I make my own pumpkin pie spice mix?

A: Yes! Combine 3 tsp cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1 ½ tsp allspice, and 1 ½ tsp cloves. Store it in an airtight container for later use.

Q: How can I substitute whole milk if I don’t have any?

A: Create whole milk by mixing ¾ cup of 2% milk with ¼ cup half-and-half or ⅔ cup of 1% milk with ⅓ cup half-and-half.

Q: Can I make these pancakes ahead of time?

A: Yes! Prepare and cool the pancakes, then store them in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet or in the microwave.

Q: Can I freeze leftover pancakes?

A: Absolutely! Layer pancakes between parchment paper, place them in an airtight container, and freeze for up to 2 months. Reheat in a toaster or oven.

Q: How can I thicken maple syrup for serving?

A: Mix ½ tsp of Instant Clear Jel with 2 tbsp of maple syrup, then combine this with ½ cup of warmed maple syrup for a thick, rich consistency.

5 from 1 vote