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This is the best pancake recipe, ever! it’s These are really easy to make. You can have them ready to pop on the griddle in no time, and everyone will be thrilled you did. They’re light and fluffy and a little crispy around the edges, and with a little butter and syrup they just melt in your mouth. The pumpkin color makes them so pretty, everyone will just love these for breakfast.
What to Serve with Pumpkin Spice Pancakes
These pancakes make an incredible breakfast. Try serving these ideas with it
Variations to these Pancakes
- Add pecans or Walnuts
- Use pumpkin spice seasoning instead of cinnamon and nutmeg.
Pumpkin Spice Pancakes Ingredients
- eggs
- salt
- sugar
- milk
- oil
- flour
- baking powder
- pumpkin
- cinnamon
- nutmeg
How to Make Pumpkin Spice Pancakes
In a large bowl, break the eggs, and beat them with a whisk until they’re light lemon yellow, and fluffy.
Add the milk, and stir.
Add the oil, salt, and sugar, and whisk together.
Add the flour, baking powder, cinnamon, and nutmeg, and whisk together just until ingredients are mixed. (Batter may be a little lumpy, but that’s okay)
Divide batter; you’ll need two cereal bowls; place an equal amount of batter in all of the bowls, leaving an equal amount of batter in the big bowl you mixed them in.
In the first cereal bowl, add ½ cup of pumpkin to the batter, and stir. In the second cereal bowl, add 1 cup of pumpkin, and stir.
You should have the regular batter in the big bowl, a light batter in the first cereal bowl, and a darker batter in the second cereal bowl.
Heat an electric griddle until butter melts and sizzles. With the heat on a medium-low setting, drop the batter for the pancakes with either a ladle, or ice cream scoop, and cook until golden brown.
Flip the pancakes with a pancake turner, and remove to a plate to serve, starting with the darkest color, the medium color, and the natural color on top.
Drizzle with melted butter, whipped cream, and syrup. Follow the same instructions until all pancakes have been cooked and plated for breakfast. Enjoy!
NOTE: These can be served with whipped cream, fruit, bacon, hash-browns, cream cheese, or other favorite toppings.
The Best Ever Pumpkin Spice Pancakes
Ingredients
- 2 eggs beaten
- ¾ teaspoon of salt
- 4 heaping Tablespoons of sugar
- 2 ¼ cups of milk
- ¾ cup of oil
- 2 ½ cups of flour
- 2 Tablespoons of baking powder
- 1 ½ cups of pumpkin – divided – see instructions
- 1 Tablespoon of cinnamon
- ½ Tablespoon of nutmeg
Instructions
- In a large bowl, break the eggs, and beat them with a whisk until they’re light lemon yellow, and fluffy. Add the milk, and stir.
- Add the oil, salt, and sugar, and whisk together.
- Add the flour, baking powder, cinnamon, and nutmeg, and whisk together just until ingredients are mixed. (Batter may be a little lumpy, but that’s okay)
- Divide batter; you’ll need two cereal bowls; place an equal amount of batter in all of the bowls, leaving an equal amount of batter in the big bowl you mixed them in.
- In the first cereal bowl, add ½ cup of pumpkin to the batter, and stir. In the second cereal bowl, add 1 cup of pumpkin, and stir. You should have the regular batter in the big bowl, a light batter in the first cereal bowl, and a darker batter in the second cereal bowl.
- Heat an electric griddle until butter melts and sizzles.
- With the heat on a medium-low setting, drop the batter for the pancakes with either a ladle, or ice cream scoop, and cook until golden brown.
- Flip the pancakes with a pancake turner, and remove to a plate to serve, starting with the darkest color, the medium color, and the natural color on top.
- Drizzle with melted butter, whipped cream, and syrup.
- Follow the same instructions until all pancakes have been cooked and plated for breakfast. Enjoy!
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