Pumpkin Spice Pancakes
I have totally stepped into the all things pumpkin dimension, with these fluffy pumpkin spice pancakes. They have a double load of pumpkin with pumpkin purée and pumpkin pie spice. They also have buttermilk which makes them light, soft and fluffy. Just the way I like them. I topped them off with a dollop of yogurt with allspice, loads of maple syrup and toasted pecans.
What I like about this pancake batter is that there’s no waiting time. Make the batter and make the pancakes.
To Make These Pancakes
- Mix the dry ingredients – flour, baking powder, sugar, pumpkin pie spice and salt in a bowl.
- Mix the wet ingredients – egg, butter, buttermilk and maple extract.
- Combine the wet and dry ingredients.
- Stir in the pumpkin purée.
- Cook the pancakes.
- Serve.
These spiced pancakes are packed with all the fall flavours.
Pumpkin Pie Spice is a mix of cinnamon, nutmeg, cloves, allspice and ginger.
Pumpkin Spice Pancakes
Ingredients
- 1¼ cups white whole-wheat flour
- 1 tbsp baking powder
- 2 tbsp raw sugar
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1 large egg
- 4 tbsp butter, melted
- 1 cup buttermilk
- 2 tsp maple extract
- ½ cup pumpkin purée
Instructions
- Place flour, sugar, baking powder, pumpkin spice and salt in a large bowl and whisk together. Set aside.
- Melt butter in a bowl in the microwave.
- Whisk together buttermilk, egg and maple extract together and stir in the melted butter. Add the wet mixture to the dry mixture and stir until combined.
- Finally add the pumpkin purée and stir to combine.
- Melt 1 tsp butter in a large pan over medium-high heat. Once melted add about ⅓ cup of batter to the pan. Cook for a few minutes until golden. Flip and cook an additional minute.
- Serve with butter and syrup.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Breakfast & Brunch