Easy Pumpkin Spice Pancakes: Autumn in Every Bite!
Enjoy the flavors of fall with our Pumpkin Spice Pancakes—easy to make and a warm, comforting breakfast treat.
Pancakes, a beloved breakfast classic, have a history that stretches across cultures and centuries. These simple, yet versatile, delights have graced breakfast tables around the world, offering warmth and comfort in every bite. Pancakes, in their various forms, have been a staple since ancient times.
The earliest recorded evidence of pancakes dates back to ancient Greece, where they were made with wheat, olive oil, honey, and curdled milk. This humble dish quickly spread, adapted, and became a breakfast staple worldwide. In the United States, the fluffy and round pancakes we know today have their roots in a blend of European and Native American traditions. Over time, they've evolved to include a multitude of flavors and toppings.
Typically served in a stack, pancakes are the canvas for creativity, allowing for endless customization. Traditional options include a drizzle of maple syrup and a pat of butter. However, you can also top them with fruits, nuts, chocolate chips, or, as in our recipe, the warm and aromatic spices of pumpkin spice. Whether enjoyed with a simple topping or an elaborate medley of ingredients, pancakes remain a delightful morning tradition—a comforting way to start your day, no matter where you are in the world.
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 11/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 1 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- Butter or cooking spray for the griddle or skillet
- Step 1: Preheat the Griddle
Preheat a griddle or large non-stick skillet over medium-high heat. Lightly grease it with butter or cooking spray.
- Step 2: Prepare Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and the spices: cinnamon, nutmeg, ginger, and cloves. Whisk the dry ingredients together until well combined.
- Step 3: Mix Wet Ingredients
In another bowl, whisk together the canned pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth.
- Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
- Step 5: Cook the Pancakes
- Ladle 1/4 cup of the pancake batter onto the preheated griddle for each pancake. Use the back of the ladle to spread the batter into a round shape if needed.
- Cook until bubbles form on the surface of the pancakes, about 2-3 minutes.
- Step 6: Flip and Continue Cooking
Carefully flip the pancakes with a spatula and cook the other side for another 2-3 minutes, or until they are golden brown and cooked through.
- Step 7: Keep Warm and Serve
- As you cook the pancakes, you can keep them warm in a low-temperature oven (around 200°F or 95°C) on a baking sheet.
- Serve the warm Pumpkin Spice Pancakes with your favorite toppings, such as maple syrup, whipped cream, chopped nuts, or a sprinkle of extra cinnamon.
These Pumpkin Spice Pancakes are the perfect way to embrace the flavors of fall. They are a delightful addition to your breakfast or brunch menu and are sure to be a seasonal favorite. Enjoy!