Pumpkin Spice Pancakes

Oh, do I love pancakes! Every other Sunday morning, my husband and I enjoy blueberry pancakes as a weekend treat. In the fall when pumpkins and spices are raging through markets, we put a spin on our pancake routine and enjoy these pumpkin spice pancakes. When paired with Vermont maple syrup and a scoop of Fig Jam, you’re in for a sweet fall treat.

WHY YOU’LL LOVE THIS RECIPE

• Delicious fall flavor
• Easy to make
• Includes real pumpkin
• Goes well with homemade jam

We packed these pancakes with pumpkin puree, pumpkin spice, and a little black pepper to make the taste pop. The yogurt in the pancake batter helps to create super fluffy and flavorful pancakes. These will not turn out flat and doughy.

We were surprised just how well homemade fig jam went with these fall spiced pancakes. It’s optional to add, but they do take the pancakes to another level.

MORE RECIPES LIKE THIS

Scrambled Eggs

French Toast

Mega Fluffy Pancakes

Michigan Blueberry Pancakes

Sausalito Over Easy

Morning Star Muffins

Fig Jam

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TOOLS

Large mixing bowl

Large skillet

Spatula

Print

Pumpkin Spice Pancakes

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

• 3 1/4 cups (300g) self-rising flour
• 2 tbsp (30g) granulated sugar
• 1/4 tsp black pepper
• 1/2 tsp baking soda
• 2 large eggs
• 1 cup (225ml) whole milk
• 1/2 cup (125ml) pumpkin puree
• 1/2 cup (100g) whole plain yogurt
• 4 tbsp (60g) vegetable oil
• 2 tbsp (30g) pumpkin spice
• 1 tsp vanilla extract
• optional: fig jam

Instructions

1. In a large bowl, whisk together the flour, sugar, pumpkin spice, and baking soda.

2. In a separate bowl, whisk together the eggs, milk, yogurt, pumpkin puree, and vanilla. 1/3 at the time, add the liquid to the flour and mix until incorporated. Mix in the vegetable oil until combined, but still lumpy.

3. Let the pancake batter rest for at least 10 minutes; this will help the baking soda create bubbles to raise your pancakes.
4. Heat a skillet on medium heat and spray with your favorite cooking spray. You can test a quarter sized dollop of batter on the pan; if it bubbles on top and browns attractively on the bottom, then it’s ready.
5. Pour a CD sized amount of batter onto the skillet and cook on low to medium heat until bubbles begin to form at the surface of the pancake. Once bubbly and the bottom is golden brown, flip over the pancake and cook the other side until golden brown.
6. Spray the pan and repeat cooking the remaining batter until all of the batter has been used.
7. If you’re serving a large number of pancakes, it helps to keep the cooked pancakes in the oven at the lowest temperature until ready to serve.
8. Batter makes 8-10 pancakes.

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