Pumpkin Spice Pancakes
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Pumpkin Spice Pancakes
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Pumpkin spice pancakes with a drizzle of warm apple cider syrup are a cozy fall breakfast!
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Ingredients
FOR THE PANCAKES
- 2 ½ cups self-rising flour (see my notes below for substitutions)
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 ½ cups buttermilk, well shaken
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup packed brown sugar
- ¼ cup Butter, melted and slightly cooled (I use salted butter, but use unsalted butter if you prefer slightly less sodium in your pancakes)
- ½ teaspoon vanilla extract
- 2 large eggs
- Vegetable oil or canola oil, for greasing the griddle or skillet
FOR THE APPLE CIDER SYRUP (OPTIONAL)
- 4 cups (1 quart) apple cider
Instructions
MAKE THE SYRUP (OPTIONAL)
- In a small Dutch oven or saucepan, bring cider to a boil over medium-high heat. Boil, uncovered, until the cider reduces to about 1 cup (this will take approximately 40-50 minutes). Stir occasionally as the liquid boils. The syrup will still be fairly thin, but it will thicken a little bit as it cools. If you prefer a thicker syrup, continue boiling until the liquid is reduced to about ½ cup. Serve warm, or cool to room temperature. Store in an airtight jar in the refrigerator for up to 2 weeks.
MAKE THE PANCAKES
- In a large bowl, whisk together the self-rising flour, pumpkin pie spice, and salt.
- In a medium bowl, whisk together the buttermilk, pumpkin, brown sugar, melted butter, vanilla extract, and eggs.
- Make a well in the center of the flour mixture. Add the wet ingredients to the dry ingredients; stir just until combined. Let the batter rest for about 10 minutes, which will give it time to thicken and allow the flour to hydrate.
- Place a skillet or griddle over medium heat. When the skillet is hot, coat or brush with oil. Working in batches, measure ⅓ cup of batter for each pancake. Spread batter, if necessary, so that each pancake is at least 4 inches in diameter. You want them thick, but if they're too thick, they may be dense or undercooked in the center.
- Cook until bubbles form on top, about 2 ½ - 3 minutes per side. If the pancakes start to get too dark before the inside is cooked through, reduce the heat to medium-low or low. The pancakes need at least 2-3 minutes per side to fully cook through.
- Transfer the pancakes to a baking sheet and place in a 200ºF oven to keep warm, if desired. Repeat cooking the remaining batter, adding more oil to the pan as needed. Serve with apple cider syrup or maple syrup.
Notes
- Buttermilk Substitutes: In a pinch, you can make your own buttermilk at home to use in this recipe. To do so, pour either 1 ½ tablespoons of freshly squeezed lemon juice or 1 ½ tablespoons of white vinegar into a large measuring cup. Add enough milk to equal 1 ½ cups of liquid. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed!
- How to Make Self-Rising Flour: If you don't have a bag of self-rising flour in your pantry, that's no problem. You can make 1 cup of self-rising flour by placing 1 cup of all-purpose flour in a bowl. Whisk in 1 teaspoon of baking powder and ¼ teaspoon of salt. This recipe calls for 2 ½ cups of self-rising flour, so you would need to combine 2 ½ cups of all-purpose flour with 2 ½ teaspoons of baking powder and ½ teaspoon plus ⅛ teaspoon of salt.
- Instead of pumpkin pie spice, use 1 ¼ teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, and ¼ teaspoon allspice.
- The apple cider syrup will thicken slightly as it cools, but it will still have a fairly thin consistency. If you prefer a thicker syrup, continue boiling until the liquid reduces to ½ cup.
Nutrition Information
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Serving
1pancake
Calories
161kcal
(8%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
33mg
(11%)
Sodium
100mg
(4%)
Potassium
108mg
(3%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
2709IU
(54%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15large pancakes total
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 161kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 100mg | 4% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 2709IU | 54% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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