Pumpkin Pie Pancakes Recipe

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We make these delicious “Taste of Fall” pancakes all year round because they are so perfect. There is nothing like whipping up a batch on a cold Fall morning. Hearty AND heart warming – spiced to perfection. Pumpkin Pie Pancakes!

I can’t get enough Pumpkin this time of year. And if it’s Pumpkin Pie, I’m in for the long haul.

Especially at holiday time, we love to spice up our traditional foods to make them more festive, and that’s what happened one morning around last Thanksgiving, when we decided to play around with Pumpkin Pie Pancakes.

Surely there had to be a way to make them not just taste delicious, but also taste just like pumpkin pie. Could we manage to make Pumpkin Pie Pancakes?

We did! And these Pumpkin Pie Pancakes are out of this world.

Now we make them any old time we are feeling like a bit of Pumpkin pie goodness, and that’s often around our house.

Do you love pumpkin as much as we do? What about Pumpkin Pie? If you do, you have to try these!

There is a printable recipe for these Pumpkin Pie Pancakes so you can make them yourself! You will be so glad you did!

Recipe for Pumpkin Pie Pancakes

Pumpkin Pie Pancakes Recipe

www.dailydishrecipes.com

We make these delicious “Taste of Fall” pancakes all year round because they are so delicious, but there is nothing like whipping up a batch on a cold Fall morning. Hearty, delicious and heart warming – spiced to perfection.

4.41 from 5 votes

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Prep Time 10 mins

Cook Time 5 mins

Total Time 5 mins

Course Breakfast and Brunch Recipes

Cuisine American

Servings 12 large pancakes 24 mini pancakes

Ingredients

  

1x2x3x

• ¾ c. milk
• 2 tablespoons white vinegar
• 1 c. all-purpose flour
• 3 Tbs. white sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• 1 Tbs. pumpkin pie spice
• ¼ tsp. salt
• 1 egg
• 1 Tbs. butter melted
• 2 Tbs. canned pumpkin more if desired

Instructions

 

• Combine the milk with the vinegar in a bowl and allow it to sit for about 5 minutes to let it sour. (or just use buttermilk, but we never have any so I just do it like this)
• In another bowl, combine the flour, the sugar, the baking powder, the baking soda, pumpkin pie spice and the salt.
• After five minutes has passed, whisk the egg and the butter into the soured milk. Add the canned pumpkin and whisk again.
• Pour the flour mixture into the pumpkin mixture whisk until lumps are gone. At this point, you can see whether you need more liquid or more flour. (this will probably depend somewhat on how much pumpkin you used) Add milk and/or flour by Tablespoons until you are happy with the consistency. (usually I just leave it as is, but in case you like a different texture batter).
• Heat a large skillet over medium heat or a griddle set to 360 degrees, and coat with cooking spray. Pour ¼ cup of batter onto the skillet or griddle, and cook until bubbles begin to appear on the surface.
• Flip ONLY once with a spatula, and cook until golden on the other side.
• Top with whipped cream and some pumpkin pie spice or syrup. Yum!! So festive, so good, and so warming!

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This post is linked up with: Melt in Your Mouth Monday, Made By You Monday, Mangia Mondays, On The Menu Monday, My Sweet & Savory Meatless Mondays, Savvy Homemade Monday, Homemaker Monday, Amaze Me Monday,

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