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To make these tasty pumpkin spice pancakes, you need some key ingredients. Here is what you will need: - 1 cup all-purpose flour - 2 tablespoons brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1 cup pumpkin puree (canned or fresh) - 1 large egg - 1 cup milk (dairy or non-dairy) - 2 tablespoons melted butter (or coconut oil) - 1 teaspoon vanilla extract These ingredients work together to create soft, warm pancakes. They have a rich flavor thanks to the pumpkin and spices. You can dress up your pancakes with fun toppings. Here are some ideas: - Maple syrup - Whipped cream - Cinnamon sugar - Chopped nuts, like pecans or walnuts - Fresh fruit, like bananas or berries These toppings add extra sweetness and texture. You can mix and match them based on your taste. If you need to swap some items, here are some great substitutions: - Use whole wheat flour for a healthier option. - Replace brown sugar with coconut sugar for a different flavor. - Almond milk or oat milk can work instead of regular milk. - Applesauce can replace butter for a lower-fat option. These substitutions keep the recipe easy and tasty, ensuring you can enjoy pumpkin spice pancakes any time. For the full recipe, check the detailed instructions above. 1. Start by gathering your ingredients. You will need: - 1 cup all-purpose flour - 2 tablespoons brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1 cup pumpkin puree - 1 large egg - 1 cup milk - 2 tablespoons melted butter - 1 teaspoon vanilla extract 2. In a medium bowl, whisk together the dry ingredients. Mix the flour, brown sugar, baking powder, baking soda, salt, and spices until they are well combined. 3. In a larger bowl, mix the wet ingredients. Add the pumpkin puree, egg, milk, melted butter, and vanilla extract. Stir until you have a smooth blend. 4. Gradually add the dry mix to the wet mix. Stir gently until just combined. A few lumps are okay; don’t overmix! - Preheat your skillet over medium heat. A non-stick skillet works best. - Lightly grease the skillet with butter or cooking spray to prevent sticking. - Use about 1/4 cup of batter for each pancake. Pour it onto the skillet. - Watch for bubbles on the surface. This usually takes 2-3 minutes. - Flip the pancake carefully. Cook for another 1-2 minutes until golden brown. 1. Mixing Ingredients: Show your mixing bowls, with dry ingredients on one side and wet on the other. 2. Batter Consistency: Display the batter’s texture. It should be thick but pourable. 3. Cooking: Capture the moment when bubbles form. This indicates it’s time to flip! 4. Final Presentation: Stack your pancakes high, drizzle with syrup, and top with whipped cream. Garnish with a sprinkle of cinnamon for that extra touch. For the full recipe, refer to the earlier section. Enjoy making your savory pumpkin spice pancakes! To boost flavor in your pumpkin spice pancakes, use fresh spices. Freshly ground spices give a stronger taste. You can also add a pinch of salt to enhance sweetness. Using high-quality pumpkin puree makes a big difference, too. If you want more depth, mix in some vanilla extract. It adds warmth and richness. Lastly, serve your pancakes with pure maple syrup for a tasty touch. Sometimes pancakes can turn out dense. This happens when you overmix the batter. Stir gently until ingredients just blend. If your pancakes are too flat, check your baking powder. It should be fresh. Also, make sure your skillet is hot enough. If pancakes stick, try using more butter or cooking spray. If they burn, lower the heat and cook longer. Store leftover pancakes in an airtight container. They stay fresh in the fridge for up to three days. For longer storage, freeze them. Place parchment paper between pancakes to prevent sticking. Warm them up in the toaster or microwave. Enjoy your pancakes again without losing flavor or texture. For the full recipe, check out the complete guide. {{image_2}} You can change the flavor of your pumpkin spice pancakes easily. Here are some fun ideas: - Chocolate Chip: Add a handful of chocolate chips to the batter for a sweet touch. - Apple Cinnamon: Mix in small apple pieces and a bit more cinnamon. - Maple Pecan: Stir in chopped pecans and use maple extract instead of vanilla. Each of these variations adds a unique taste to the pancakes while keeping the pumpkin flavor intact. You can still enjoy pumpkin spice pancakes if you need gluten-free or vegan recipes. Here’s how: - Gluten-Free: Use gluten-free flour instead of all-purpose flour. Almond or oat flour works great. - Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use non-dairy milk. These simple swaps keep the pancakes delicious and inclusive for everyone. You can make your pancakes even more fun with add-ins. Here are some ideas: - Nuts and Seeds: Chopped walnuts, almonds, or sunflower seeds add crunch. - Dried Fruits: Raisins or cranberries bring sweetness and chewiness. - Spices: Try adding a pinch of cardamom or allspice for extra warmth. These creative touches will make your pumpkin spice pancakes unique and enjoyable. For a complete recipe, check out the Full Recipe mentioned earlier. If you have leftover pancake batter, store it in a clean, airtight container. Make sure to cover it well to keep out air. You can keep it in the fridge for up to two days. When you're ready to cook, stir the batter gently to mix it again. For pancakes you don't eat right away, let them cool completely first. Then, stack them with parchment paper in between to prevent sticking. Place them in a freezer bag or airtight container. You can freeze pancakes for up to three months. This way, you can enjoy a tasty breakfast anytime! To reheat pancakes, use a microwave or a skillet. If using a microwave, place a few pancakes on a plate and cover them with a damp paper towel. Heat them for about 20-30 seconds. If you prefer the skillet, cook them on low heat for 1-2 minutes on each side. This keeps them soft and warm. Enjoy your pancakes with your favorite toppings from the Full Recipe! Pumpkin spice pancakes are fluffy, warm treats made with pumpkin puree and spices. They have flavors of cinnamon, nutmeg, and cloves. These pancakes bring the taste of fall to your breakfast. You can serve them with maple syrup, whipped cream, or even nuts. They are fun to make and eat! Yes, you can make pumpkin spice pancakes ahead of time. Simply cook the pancakes and let them cool. Then, stack them between layers of parchment paper. Place the stack in a zip-top bag or airtight container. You can store them in the fridge for about three days. For longer storage, freeze them for up to two months. Reheat in the toaster or microwave before serving. To ensure fluffy pancakes, I recommend a few tips. First, do not overmix the batter. Stir until just combined; lumps are okay. Second, make sure your baking powder is fresh. Old baking powder can lead to flat pancakes. Lastly, use a hot skillet. When the batter hits the pan, it should sizzle. Follow these tips for light, airy pancakes every time! In this blog post, we explored how to make delicious pumpkin spice pancakes. We covered the key ingredients and possible toppings. I shared my cooking process and tips for perfect pancakes. You learned about variations, storage advice, and answers to common questions. Enjoy experimenting with flavors and techniques. These pancakes can be your new fall favorite. When you master these recipes, every bite will taste delightful. Happy cooking!

Pumpkin Spice Pancakes

Indulge in the flavors of fall with my easy pumpkin spice pancakes! This simple recipe combines fluffy pancakes with warm spices, perfect for cozy breakfasts or brunches. You’ll find delicious tips, step-by-step instructions, and fun variations to make these pancakes your own. Click through to explore the full recipe and whip up a delightful treat that everyone will love! Your tasty morning awaits!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup pumpkin puree (canned or fresh)

1 large egg

1 cup milk (dairy or non-dairy)

2 tablespoons melted butter (or coconut oil)

1 teaspoon vanilla extract

Optional: Maple syrup and whipped cream for serving

Instructions
 

In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.

    In a separate large bowl, mix the pumpkin puree, egg, milk, melted butter, and vanilla extract until smoothly blended.

      Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

        Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or cooking spray.

          Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface (approximately 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.

            Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

              Serve the pancakes warm, topped with maple syrup, whipped cream, or a sprinkle of cinnamon sugar if desired.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                  - Presentation Tips: Stack the pancakes high and drizzle with warm maple syrup, then add a dollop of whipped cream on top. Garnish with a sprinkle of cinnamon and a few pecans or walnuts for added texture.