Hey there, I am Angela and welcome to my blog. We are going to be making pancakes today and it is the perfect time for it. It’s fall, which means pumpkin and spice everything! In this blog post we will learn how to make the best pancakes, with just the right amount of pumpkin and all of your favorite autumn spices.

First, let’s go over what we need for this recipe:

1 cup of all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 egg yolk

3/4 cup milk (I use whole milk)

1/2 cup pureed pumpkin (not pumpkin pie filling)

2 tablespoons granulated sugar or brown sugar

1 tablespoon canola oil**

Fall is here and pumpkin season is in full swing. I have been a pumpkin fanatic for years, especially when it comes to baking with pumpkin. I love these pumpkin pancakes so much that they are the only pancakes that I ever make at home. They are the perfect pancake recipe for Fall.

I’ve been making these pancakes for my family for years and they loved them! I recently made these pumpkin pancakes for my mother-in-law and her friends and they loved them too! The best part about this recipe is that it doesn’t require any fancy ingredients or special equipment. All you need is a bowl, a whisk, and a griddle…. or frying pan if you don’t have one.

The first step in making these pumpkin pancakes is to mix up the dry ingredients. This includes flour, sugar, baking powder, salt and all of the spices: cinnamon, nutmeg, cloves, ginger and allspice. Just whisk those together in a bowl until everything is combined.

Next you want to add your wet ingredients: eggs, milk, oil and vanilla extract. Whisk those together until they are just combined. Then add your canned pumpkin puree (not pumpkin pie filling). Mix it up until it’s

Pancakes are a breakfast staple, but they can be so much more than just a base for toppings.

Fall is here and it’s time to bring the pumpkin spice back into your life! These pancakes are perfect for the season. They’re not too sweet, so you could add any sort of topping and it would work. I usually top mine with some fruit and syrup to sweeten them up a bit. The cinnamon and nutmeg also give these pancakes a little extra flavor.

Fluffy on the inside, crispy on the outside — these are the perfect pancakes! The Greek yogurt makes them thick and fluffy, while the lemon adds an extra bit of flavor that makes them unique. I love to top mine with blueberries, but you could use any fruit you want! Try out this recipe for the best pancakes of your life.

I always have leftover apples from pie making so I use those in my pancakes. You can use any kind of apple though: red delicious, granny smith, gala…just about any will work! I used Fuji in this recipe because that’s what I had on hand. If you don’t have an apple corer that’s fine too because you can just cut

This Fall, I wanted to try making pancakes with pumpkin spice. I love making pancakes and this sounded like a great idea! I went to the store and bought all the ingredients I would need. I got the pumpkin puree, nutmeg, cinnamon, brown sugar, milk, vanilla extract, butter, eggs and pancake mix.

I got home and started prepping all of my ingredients. While heating up my pan on the stove top to make sure it was hot enough, I whisked together all of my dry ingredients in a large bowl. Then in another bowl mix together your wet ingredients; pumpkin puree, milk, eggs and vanilla extract. Stir until well combined. The next step is adding your wet ingredients into your dry ingredients bowl. Mix until well combined and no lumps are visible.

Now you’re ready to cook your pancakes! Make sure your pan is hot enough before adding the batter in; you can test it by dropping a small amount of water onto it and if it sizzles its ready! Pour 1/4 cup of batter onto your hot skillet or griddle. Let cook for 2-3 minutes or until bubbles begin to form around the edges of pancake before flipping over to other side for 1-2 minutes more or

Fall is the perfect season for pancakes. Try this pumpkin spice pancake recipe to enjoy the taste of fall.

In a large mixing bowl, combine 1-3/4 cups all-purpose flour, 1/4 cup sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon and 1/2 teaspoon baking soda and salt. In another bowl, whisk 1 egg with 1-1/2 cups buttermilk and 5 tablespoons vegetable oil. Add the dry ingredients; stir until blended. Stir in 3/4 cup canned pumpkin puree and 1 teaspoon vanilla extract.

Heat a lightly oiled griddle or nonstick skillet over medium-high heat. Pour batter by slightly less than 1/4 cupfuls onto the griddle; cook until bubbles on top begin to break. Turn; cook until golden brown on bottom. Serve warm with maple syrup and butter if desired.

This recipe is really simple and straightforward. The first time I made it for myself, I was so happy at how easy it was. This is a great recipe for those mornings when you’re just too sleepy to do a lot of work or when you’re having friends over for brunch and you want something that’s going to impress them.

I would advise that you use fresh ingredients and not anything artificial. Once the pancakes are done, they will last in the fridge for about two weeks, but that’s not super likely because they’ll probably be eaten up pretty quickly!

Pumpkin Spice Pancake Recipe

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Makes: 18 (3-inch) pancakes

Ingredients:

2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 large eggs, at room temperature

1 1/2 cups milk, at room temperature

1 cup canned pumpkin puree (not pumpkin pie filling)

3 tablespoons unsalted butter, melted, or vegetable oil, plus more for cooking pancakes

Directions:

In a large bowl whisk together the dry ingredients. In a medium bowl, whisk together the eggs and milk. Add the egg mixture to the dry ingredients and whisk until just moistened. Fold in the pumpkin puree and melted butter (or oil).** The batter should have some small lumps. Let the batter rest for 5 minutes.** If it thickens too much, thin with a little more milk.** Heat a large skillet over medium heat until hot enough to make a few drops of water sprinkled on it bounce. Lightly brush with oil or butter. In batches, spoon 2 or 3 tablespoons of batter into the pan for each