I’ve been hiding pancakes from you…..For nearly a week!! The wait is well-worth it though, believe me.
I mentioned last week in this post that I was spending my whole weekend working on some fall-flavored recipes for you. These pancakes were one of the testees and I’m pleased to say that they passed all their tests. These pancakes were, in a word well, perfect. They were moist, fluffy, sweet and spicy, and just packed with sassy spices and pleasing pumpkin!
I tend to go kind of crazy in September making pumpkin-flavored everything, to the point of my family begging, “no more pumpkin, please!” Sorry…? Fall is just too short a season to NOT be sneaking pumpkin into everything! (My family still has no idea what the “secret” ingredient is that I put in their chili…..can you guess?) 😀
Well, I apologize if you are tired of pumpkin, but believe me–these pancakes will totally turn that mood around. Just thinking about these pancakes makes me want to go make them again right now! Even my siblings, who, I get the feeling are getting fed up with finding pumpkin in everything I make, harassed me to hurry up and finish my photo-shoot of their breakfast so they could dig in. Sadly, these pancakes were gone in minutes flat of me finishing my photos. They were such a hit with my family, I have a feeling I’m going to be getting numerous requests for them. 🙂 No problem there! I loved these pancakes just as much (and possibly more) than they did!
*Just a warning—You might have to invest in an appetite control plan after one bite of these pancakes: they’re that addicting* 😉
These pancakes are super-moist and fluffy thanks to the pumpkin. They’re brimming with a lovely sweet and spicy taste from the cinnamon, nutmeg, and ginger. And they taste pretty ‘dang amazing covered in maple syrup and butter. I even topped mine off with dried cranberries and chopped pecans, just ’cause I was in a very fall-type of mood 😀
These pumpkin pancakes will put anyone in a fall-mood. They’ll make you want to go jump in the leaves. They will make you want go snack on caramel apples, or if you’re like me: EAT MORE OF THESE PANCAKES.
As always, to make these pancakes we have our “secret ingredients” and our ” special methods”. You can read all about those great tips here and here. These tips can apply to pretty much any pancake recipe.
(TIP!) If you’re short on time in the morning, I would recommend combining the dry ingredients for these pancakes in a seal-able plastic bag the night before (This can be stored a room temperature up to 1 week) In the morning when you might be rushing to get you and the kids out the door, simply whisk up the liquid ingredients; add to the dry ingredients; and make your pancakes from there. Easy-peasy AND delicious fall breakfast in minutes. Score!
I just love this season. I really do. Fall-season food is, without a doubt my favorite food season. Come to think about it, I love pretty much everything about fall. (Yes, even *gasp* school) You’re seriously going to want to take advantage of this pumpkin season and go make yourself some of these gorgeous pancakes, asap.
What are your family’s favorite pumpkin recipes? These pancakes have won the grand prize award where me and my family are concerned 😉
Pumpkin season….Who doesn’t love it?
Pumpkin Spice Pancakes
- 2 cup white whole wheat flour
- 3 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 large egg
- 2 tablespoons plus 1-2 teaspoons safflower oil divided
- 1 cup pure pumpkin
- 2 cups buttermilk
- Maple syrup and butter
- Dried cranberries and chopped pecans for topping optional
- 1. In a large bowl, combine flour, coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a medium bowl, whisk egg, 2 tablespoons oil, pumpkin, and buttermilk until smooth. Make a well in the center of dry ingredients and pour liquid mixture in. Gently fold with a whisk until just combined. The batter should still have a few lumps.
- 2. Heat a non-stick skillet to 350 F. Grease with 1 teaspoon remaining oil. Drop batter by 1/4 cup onto 3 spots on the skillet. Cook on first side until large bubbles appear, about 2 minutes. Flip pancake and cook on opposite side 1-1/2 to 2 minutes, or until golden brown. Serve immediately with maple syrup and butter. Top with cranberries and pecans if desired.
- Yield: 15 pancakes
- These pancakes are best if used on the same day they are made.