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.
Course Breakfast and Brunch Recipes
Prep Time 10minutes
Cook Time 5minutes
Total Time 5minutes
Servings 12large pancakes 24 mini pancakes
1Tbs.pumpkin pie spice
2Tbs.canned pumpkinmore if desired
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!