Pumpkin spice pancakes

Make these pancakes for breakfast when pumpkins are in season in the fall

pumpkin spice pancakes
Pumpkin spice pancakes

October brings crisp fall weather, bright fall foliage, cozy sweaters and pumpkin-spice everything. One of my favourite ways to start off the seasonal binge is a towering stack of these bright orange pancakes drizzled with lots of maple syrup and some crispy bacon on the side. Pair them up with a pumpkin spice latte for maximum fall flavour!

Pumpkin Spice Pancakes

1 3/4 cups milk
1 cup pumpkin puree
1 egg
3 tbsp maple syrup
2 tbsp melted butter
1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground allspice

In a large bowl, whisk together the milk, pumpkin, egg, maple syrup, butter and vanilla.

In a second large bowl, sift together the rest of the ingredients.

Add the dry ingredients to the wet ingredients, and whisk together until just barely combined (it's okay if there are a few small lumps).

Heat a lightly-oiled griddle over medium heat. Using a 1/4 cup measure, pour batter onto the hot griddle.

Cook the pancakes until they're golden brown on the bottom, about 3-5 minutes, then flip over and cook until the other side is golden brown, about 2-3 minutes longer.

Repeat with the remaining batter, keeping pancakes warm on a baking sheet in the oven between batches.

Serve right away with lots of maple syrup!

Serves 3-4
Prep Time:
5 minutes
Cook Time:
15 minutes