I’m not exactly sure how to begin after my last post, but I guess it is best to just jump right in.
Can you believe that Thanksgiving is next week? Like, as in less than two weeks away? I mean, I know it is early this year, but I swear I was just soaking up the last days of Summer and poof! now it is the holiday season. Actually, if you have been in any store in the country recently, you would think that Thanksgiving was two weeks ago with the amount of Christmas that has exploded through the retail world. Remember when you could get Fall decor on super duper sale the day after Thanksgiving? Now you can get it on super duper sale two weeks before…
So, pumpkin spice pancakes, anyone? (How is that for a transition!)
In the theme of fully embracing autumn, I wanted to share these pancakes before it is over! I swore off boxed pancakes mixes when I realized how easy it was to make my own from scratch. And these Pumpkin Spice Pankcakes are no different! They are super easy make and are perfect for a crisp morning. Who doesn’t love a big, hot stack of pancakes?
Begin by combining flour, baking powder, baking soda, powdered sugar, salt and your spices together in a big bowl.
In a separate bowl, combine all your wet ingredients-milk, pumpkin, an egg and some vegetable oil. Look at the gorgeous orange color!
Dump your wet ingredients into your dry.
The stir until they are completely combined and smooth.
Melt a little butter onto a griddle or skillet.
Then ladle your pancake batter on to the griddle.
Flip them over after a few minutes, when the first side is golden brown.
And stack up your delicoius, pumpkiny, spicy pancakes!
And don’t forget the maple syrup!
Pumpkin Spice Pancakes
makes 12-15 pancakes
- 2 cups all purpose flour
- 4 tbsp powdered sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- 2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 1/4 cup vegetable oil
- butter for greasing the griddle (about 1 1/2-2 tbsp total)
- maple syrup
- In a large bowl, whisk flour, powdered sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cloves together until well cominbined.
- In a separate bowl, combine milk, pumpkin puree, egg and oil unil smooth.
- Add wet ingredient mixture to the dry ingredients and whisk until well combined.
- Preheat a griddle or skillet to medium heat. Melt a small amount of butter on the griddle or pan to coat.
- Pour pancake batter by 1/3 cup measures onto griddle.
- After 3-4 minutes, or when bottoms are golden brown, flip and conintue to cook pancakes on the other side for another 2-3 minutes.
- Remove from the griddle when second side is golden brown. Keep pancakes warm in a 200 degree oven until all have been cooked.
- Serve with maple syrup.