I’m come to terms with the fact that Fall is the season for us to pumpkin everything in sight. Tis the season when pumpkin becomes a verb. In the spirit of Fall I’ve made us pumpkin spice pancakes for breakfast. They’re wonderfully fluffy, spiced, and perfect when dripping with pure maple syrup. They’re the answer to every weekend from now until New Year’s Eve. For more great recipes, visit joythebaker.com.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3 tablespoons packed light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup buttermilk
- vegetable oil for cooking
- maple syrup for serving
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, spices, and sugar.
- In a small bowl, whisk together pumpkin puree, egg, melted butter, and buttermilk.
- Add the wet ingredients to the dry ingredients and stir together until thoroughly combined.
- Heat a nonstick pan over medium-low heat. Add a teaspoon of oil or butter to the pan, or spray with cooking spray.
- Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat.
- Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.
- Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.
- Serve warm with maple syrup.
Recipe & Photography: Joy the Baker