Pumpkin Spice Maple Pancakes

$- 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon pumpkin spice mix - 1/2 teaspoon salt - 2 tablespoons brown sugar - 1 cup canned pumpkin puree - 1 cup milk (dairy or non-dairy) - 1 large egg - 2 tablespoons maple syrup - 2 tablespoons melted butter (or oil for a dairy-free option) I love using simple ingredients for my pumpkin spice maple pancakes. The dry mix starts with all-purpose flour, baking powder, pumpkin spice mix, salt, and brown sugar. Each adds flavor and helps the pancakes rise. The brown sugar gives a nice hint of sweetness. For the wet mix, I combine canned pumpkin puree, milk, a large egg, maple syrup, and melted butter. The pumpkin puree makes the pancakes moist and rich. I choose milk based on my diet. The maple syrup sweetens the mix, while the melted butter adds a lovely flavor. - Extra maple syrup - Whipped cream - Crushed nuts or cinnamon When serving, I like to drizzle extra maple syrup on top. It adds a sweet finish. A dollop of whipped cream makes these pancakes feel special. Sometimes, I sprinkle crushed nuts or cinnamon for a little crunch and spice. These toppings truly make the dish shine. Start by grabbing a medium mixing bowl. In it, whisk together these dry items: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon pumpkin spice mix - 1/2 teaspoon salt - 2 tablespoons brown sugar Mix them well. Make sure there are no lumps. This helps your pancakes rise nicely. Now, take another bowl. Combine these wet ingredients: - 1 cup canned pumpkin puree - 1 cup milk (dairy or non-dairy) - 1 large egg - 2 tablespoons maple syrup - 2 tablespoons melted butter (or oil for a dairy-free option) Stir them together until they blend well. This mix adds moisture and flavor. Carefully pour the wet mix into the dry bowl. Gently stir them together. The batter can have lumps; that’s okay! Don’t overmix, or your pancakes may turn out dense. Heat a non-stick skillet over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes. Look for bubbles on top before flipping. Once bubbles form, flip the pancakes. Cook for another 2-3 minutes until they are golden brown. Once cooked, take the pancakes off the skillet. Keep them warm in a covered dish. Serve them warm, drizzled with extra maple syrup. For a special touch, add whipped cream or crushed nuts on top! To make fluffy pancakes, do not overmix the batter. Stir until just combined. A few lumps are okay. Overmixing makes the pancakes tough. Adjusting the batter thickness is also key. If your batter is too thick, add a splash of milk. If it’s too thin, add a bit more flour. Aim for a pourable consistency. The ideal skillet temperature is medium heat. If it’s too hot, pancakes burn. If it’s too cool, they won’t cook well. To test, sprinkle a few drops of water on the skillet. If they sizzle and dance, you’re ready. When flipping pancakes, wait until bubbles form on the surface. This shows they are ready to flip. Use a thin spatula for a clean flip. For dairy-free pancakes, you can easily substitute milk and butter. Almond, soy, or oat milk works well. For butter, use coconut oil or vegetable oil. These swaps keep your pancakes moist and tasty. You won’t miss the dairy at all! {{image_2}} You can make your pumpkin spice maple pancakes even better. Try adding chocolate chips or nuts. Both give a nice crunch and sweetness. Chocolate chips melt and add a rich flavor. Nuts, like walnuts or pecans, add a great texture. You might also want to use different spices. Try nutmeg or ginger for extra warmth. These spices blend well with pumpkin and add depth. A little cinnamon can make your pancakes even cozier. If you want a healthier pancake, consider using whole wheat flour. It adds fiber and a nutty taste. You can also try gluten-free flour for those with gluten issues. Many brands work well in pancakes. Lowering sugar is easy too. You can use less brown sugar or try maple syrup. Applesauce is a great swap for sugar, giving moisture and sweetness. You can change the flavors based on the season. In fall, add apple pieces or apple cider for a fruity touch. In winter, pecans or cranberries can add a festive feel. Each change makes the recipe fun and fresh. Enjoy trying new flavors in your pancakes! To store leftover pancakes, let them cool first. Then, stack them with a layer of parchment paper between each pancake. This keeps them from sticking together. Place the stack in a sealable plastic bag or an airtight container. You can refrigerate them for up to three days. For reheating pancakes, you have two good options. The microwave is fast. Place the pancakes on a plate and cover them with a damp paper towel. Heat for about 20-30 seconds. The skillet gives a crispier texture. Heat the skillet on medium-low. Add a small amount of butter, then warm each pancake for 1-2 minutes on each side. Freezing pancakes is easy and great for meal prep. First, let the pancakes cool completely. Next, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, stack them with parchment paper in between. Transfer the stack to a sealable freezer bag. Squeeze out the air and seal it well. You can store them in the freezer for up to two months. When you're ready to eat, just reheat them! You can tell when your pancakes are done cooking by looking for a few signs. First, watch for bubbles forming on the surface of the pancake. This means the batter is cooking properly. Next, check the edges of the pancake. They should look set and not shiny. Finally, flip the pancake. It should be golden brown on the bottom. If it looks good, cook for another minute on the other side. Yes, you can make pumpkin spice pancakes without eggs. Some good egg substitutes include mashed banana or applesauce. Use about 1/4 cup of either for one egg. These options help keep the pancakes moist. However, the texture may change a bit. The pancakes might be a little denser but still tasty. Serving pumpkin spice pancakes is all about personal touch. Drizzle warm maple syrup over them for a sweet kick. Add whipped cream on top for extra creaminess. You can also sprinkle crushed nuts for a nice crunch. A dash of cinnamon or extra pumpkin spice will enhance the flavor. Enjoy them with fresh fruit for a fresh twist! In this blog post, I shared the steps to make delicious pumpkin spice pancakes. We covered the right ingredients and cooking techniques to achieve fluffy results. I also included tips for dairy-free options and how to store leftovers. Remember, the key is to avoid overmixing for the best texture. With these simple instructions and variations, you can make pancakes that fit your taste. Enjoy your cooking and the delightful flavors of fall!$

Pumpkin Spice Maple Pancakes

Get ready for a cozy fall breakfast with these delicious pumpkin spice maple pancakes! Made with simple ingredients like pumpkin puree and warm spices, these pancakes are fluffy and full of flavor. Perfect for chilly mornings, they’re quick to whip up and serve with your favorite maple syrup. Click through for the full recipe and treat yourself to a delightful start to your day! #PumpkinPancakes #FallRecipes #BreakfastIdeas #PancakeRecipe

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Ingredients

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon pumpkin spice mix

1/2 teaspoon salt

2 tablespoons brown sugar

1 cup canned pumpkin puree

1 cup milk (dairy or non-dairy)

1 large egg

2 tablespoons maple syrup (plus extra for serving)

2 tablespoons melted butter (or oil for a dairy-free option)

Instructions

In a medium mixing bowl, whisk together the flour, baking powder, pumpkin spice mix, salt, and brown sugar.

In a separate bowl, combine the pumpkin puree, milk, egg, maple syrup, and melted butter. Mix well until fully incorporated.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter may be slightly lumpy; do not overmix.

Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, or until bubbles form on the surface.

Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

Remove pancakes from the skillet and keep them warm in a covered dish while cooking the remaining batter.

Serve the pancakes warm, drizzled with additional maple syrup and a sprinkle of extra pumpkin spice if desired.

Prep Time: 10 min | Total Time: 20 min | Servings: 4

- Serving Suggestions: Garnish with whipped cream, crushed nuts, or a sprinkle of cinnamon for a delightful finishing touch.