Embrace the cozy flavors of autumn with these delightful pumpkin spice pancakes. Perfect for a crisp morning, these pancakes combine the warm spices of pumpkin pie spice with the rich taste of pumpkin puree. Whether you're serving them for breakfast or brunch, they promise to fill your kitchen with an irresistible aroma and your plate with a comforting taste of fall.
When preparing to make these pancakes, you might find that pumpkin puree and pumpkin pie spice are not staples in every pantry. Pumpkin puree is often found in the baking aisle, usually canned, and is different from pumpkin pie filling, which is sweetened and spiced. Pumpkin pie spice is a blend of spices like cinnamon, nutmeg, and cloves, and can be found in the spice section. If unavailable, you can create your own mix using these spices.
Ingredients For Pumpkin Spice Pancakes
Flour: The base of the pancake, providing structure and texture.
Sugar: Adds a touch of sweetness to balance the spices.
Baking powder: A leavening agent that helps the pancakes rise and become fluffy.
Baking soda: Works with the baking powder to enhance the pancake's texture.
Salt: Enhances the flavors and balances the sweetness.
Pumpkin pie spice: A blend of warm spices that gives the pancakes their signature flavor.
Milk: Provides moisture and helps create a smooth batter.
Pumpkin puree: Adds moisture, flavor, and a hint of color to the pancakes.
Egg: Binds the ingredients together and adds richness.
Butter: Adds flavor and helps create a tender texture.
Technique Tip for This Recipe
To enhance the flavor of your pumpkin spice pancakes, consider toasting the pumpkin pie spice before adding it to the dry ingredients. Simply heat a small pan over medium heat, add the spice, and stir constantly for about 1-2 minutes until it becomes fragrant. This will bring out the essential oils in the spices, giving your pancakes a deeper, more aromatic flavor.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.
all-purpose flour - Substitute with gluten-free flour blend: This is ideal for those with gluten intolerance or celiac disease, maintaining a similar texture.
sugar - Substitute with honey: Honey provides natural sweetness and adds moisture to the pancakes.
sugar - Substitute with maple syrup: Maple syrup offers a rich flavor and complements the pumpkin spice.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect.
baking soda - Substitute with baking powder: Use 2 teaspoon of baking powder to replace both the baking soda and baking powder, though it may slightly alter the texture.
salt - Substitute with sea salt: Sea salt can enhance the flavor with a slightly different mineral profile.
pumpkin pie spice - Substitute with cinnamon, nutmeg, and ginger: Combine ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger to replicate the spice blend.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that maintains a similar consistency.
milk - Substitute with oat milk: Oat milk is another dairy-free option that adds a subtle sweetness.
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree offers a similar texture and sweetness, with a slightly different flavor.
egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 2.5 tablespoon water to create a vegan egg substitute.
egg - Substitute with applesauce: Use ¼ cup applesauce as a binding agent, adding moisture and a hint of apple flavor.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a subtle coconut flavor.
melted butter - Substitute with olive oil: Olive oil is a heart-healthy alternative that adds a mild flavor.
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How to Store or Freeze These Pancakes
Allow your freshly made pumpkin spice pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
Once cooled, stack the pancakes with a small piece of parchment paper between each one. This ensures they don't stick together, making it easier to grab just one or two when you're ready to enjoy them again.
For short-term storage, place the stacked pancakes in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days. This keeps them fresh and ready for a quick breakfast or snack.
For longer storage, wrap the stack of pancakes tightly in aluminum foil or place them in a freezer-safe bag. Make sure to remove as much air as possible to prevent freezer burn. Label the bag with the date to keep track of freshness.
Freeze the pancakes for up to 2 months. This allows you to enjoy the taste of pumpkin spice even when the season has passed.
When you're ready to indulge, reheat the pancakes directly from the freezer. You can use a toaster, toaster oven, or microwave. For the toaster, set it to a low setting to avoid burning. In the microwave, heat for about 20-30 seconds per pancake, checking for warmth.
If you prefer a crispier texture, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes. This method revives the delightful golden brown exterior.
Serve your reheated pumpkin spice pancakes with your favorite toppings, such as maple syrup, whipped cream, or a sprinkle of cinnamon. Enjoy the comforting flavors as if they were freshly made.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the pumpkin spice pancakes on a baking sheet in a single layer. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10 minutes or until they're warmed through.
Use a toaster for a quick and crispy option. Simply pop the pancakes into the toaster on a low setting. Keep an eye on them to avoid over-toasting. This method gives the edges a delightful crispness while keeping the inside soft.
For a stovetop method, heat a non-stick skillet over low heat. Add a small pat of butter or a drizzle of olive oil. Place the pancakes in the skillet and cover with a lid. Heat for 2-3 minutes on each side until they're warmed through and slightly crispy.
If you're in a hurry, the microwave is your friend. Stack the pancakes on a microwave-safe plate, and cover them with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds per pancake, checking frequently to avoid overheating.
For an extra touch of indulgence, reheat the pancakes in a waffle iron. This method adds a delightful texture and warmth. Simply place a pancake in the preheated waffle iron for about 1-2 minutes, or until heated through and slightly crispy.
Essential Tools for Making These Pancakes
Mixing bowl: A large bowl used to combine the dry ingredients and another for the wet ingredients, ensuring everything is well mixed.
Whisk: A tool used to blend the dry ingredients and to mix the wet ingredients until smooth.
Griddle: A flat cooking surface used to cook the pancakes evenly. It provides a large area to cook multiple pancakes at once.
Measuring cups: Used to measure the precise amount of flour, milk, and pumpkin puree needed for the recipe.
Measuring spoons: Used to measure smaller quantities of ingredients like sugar, baking powder, baking soda, salt, and pumpkin pie spice.
Spatula: A tool used to flip the pancakes once bubbles form on the surface, ensuring they cook evenly on both sides.
Ladle or measuring cup: Used to pour the batter onto the griddle, ensuring each pancake is the same size.
Cooking spray or brush: Used to lightly grease the griddle, preventing the pancakes from sticking.
How to Save Time on This Recipe
Prepare ingredients in advance: Measure and mix all dry ingredients the night before. Store them in an airtight container to save time in the morning.
Use a blender: Combine wet ingredients in a blender for a quick and smooth mixture, reducing the need for manual whisking.
Preheat the griddle: Turn on the griddle while mixing the batter so it's ready to go, minimizing waiting time.
Batch cooking: Pour multiple pancakes onto the griddle at once to cook more in less time, ensuring a faster breakfast.
Pumpkin Spice Pancakes Recipe
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk
- ½ cup pumpkin puree
- 1 egg
- 2 tablespoon melted butter
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix the milk, pumpkin puree, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a griddle over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
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