Pumpkin Spice Pancakes

I absolutely love this time of year and can’t seem to get enough of pumpkin!  These pancakes were so moist and full of flavor that I think I will just make them year round!

pumpkinspiceI used to be pretty pancake making challenged!  I don’t know what it was about making pancakes that scared me so much. And I could never get them to turn out.  I faced my fear on this buttermilk pancake recipe and I was determined to get them right!  After making a few, I was a pancake expert.  They are easy peasy!  🙂

I like to make pancakes all of the time now.  Usually I have most of the ingredients on hand and they are always a hit at our house. These pumpkin spice pancakes tasted so incredible with the pumpkin. The pumpkin made them very moist and puff up into a perfect pancake.  The spice blend came out perfecto and were amazing served up with some fresh whip cream!

Pumpkin Spice Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings 8 People

Delicious and fluffy pumpkin pancakes that are sure to be a hit at breakfast!

Course Breakfast, Main Course
Cuisine American

Ingredients

  • 1 1/4 cup all purpose flour
  • 2 Tbsp brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • dash of ground ginger
  • dash of ground cloves
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 Tbsp vegetable oil or melted butter

Instructions

  1. In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
  2. In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
  3. Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
  4. Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.
  5. Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.
Nutrition Facts
Pumpkin Spice Pancakes
Amount Per Serving
Calories 146 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g20%
Cholesterol 24mg8%
Sodium 97mg4%
Potassium 225mg6%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
Vitamin A 2462IU49%
Vitamin C 1mg1%
Calcium 103mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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      1. Your recipe calls for milk but in your intro you called them buttermilk pancakes. I was wondering if they would turn out great either way?

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