I don’t like pumpkin spice lattes too much because they are SUPER sweet. However, these pancakes aren’t an over powering bite of halloween candy – instead, they are light, cake-like and very moist.
If you’re looking for a one bowl recipe with minimal effort, these pumpkin spice pancakes are the perfect breakfast or brunch dish for you. With cinnamon and a hint of clove, these will make your home smell like a Fall candle.
Why the buttermilk? If you bake bread (the kind in a pan), you know that buttermilk does wonders to get a great rise, so I threw in a few spoonfuls. However, if you don’t have this, you can swap for some white vinegar instead.
If you’re like me, I don’t like to stand over the stove making tons of pancakes all day, so I made mine quite large. However, small stacks are cute too!
What you need: A batter bowl (here’s mine from Le Creuset), a whisk, a fry pan and spatula to flip pancakes!
Time: 10 minutes to assemble batter, 25-30 to cook
Makes: about 8 large pancakes
Ingredients:
- 1 1/2 cups of almond milk (skim or 2% milk should work too)
- 1/3 cup of pumpkin puree
- 1 egg
- 2 tablespoons of vegetable oil
- 1 1/2 cups of all-purpose flour
- 4 tablespoons of brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon of all spice
- 2 teaspoons of cinnamon
- 1 teaspoon of clove
- 3 tablespoons of buttermilk
- 1/2 teaspoon of salt
Directions:
In a bowl, whisk together the milk, pumpkin, egg, buttermilk and oil. Then, add all of the dry ingredients and incorporate with a spatula until just combined.
Heat a lightly oiled or buttered frying pan over medium high heat. Pour or scoop a generous amount of batter onto the griddle, using about 1/4 cup of batter or more at a time. When bubbles start to form on the surface, flip the pancake to brown both sides, probably around 3-4 minutes each. Transfer to a plate and repeat multiple times, re-oiling the pan in between pancakes.
Let all pancakes cool a bit and enjoy with butter or syrup!
