Labor Day is over and we are on to Pumpkin-Spiced-flavor-everything season!
While some people get tired of the pumpkin spice craze I am here for it. I have only had a few of the original PSLs that seems to trigger the start of the season but I do make pumpkin lattes at home. When I see other pumpkin spice items in the grocery store I am usually game to try.
At this moment in my house-
Not gonna lie; I eyeballed more pumpkin spiced flavored coffee the other morning at the grocery store… The cinnamon along with the already wonderful smell of freshly brewed coffee. Love it.
My tradition for Labor Day breakfast is pumpkin pancakes. I don’t make them often as they are a little indulgent; but such a delicious treat. Unlike some other pumpkin flavored foods these guys have a decent amount of pumpkin puree.
I have played with the recipe a bit since I first made them years ago and added a few additions of my own.
Corn starch helps make pancakes light and fluffy. Who doesn’t like a fluffy pancake?
A dash of almond extract, while optional, adds a nice touch to any pancake and goes especially nice with the pumpkin spice flavors.
Real maple syrup at room temperature is incredible on these pancakes. Try and remember to take your maple syrup out of the refrigerator; it makes a difference. I love syrup on traditional buttermilk pancakes but the maple and pumpkin together is a just a whole other level.
This recipe is pretty easy. Combine the dry ingredients, mix together the wet ingredients and slowly combine. It’s important to not over mix the batter to assure a light, fluffy pancake. Don’t worry about a few lumps. As the pancakes cook the lumps will cook out.
Husband has been assigned the official pancake pour and flip person. What can I say; he just better at it!
Pumpkin pancakes do tend to take a bit longer to cook than traditional buttermilk pancakes. The idea is the same; watch for bubbles on the surface and the edges to look dry before the flip. Five minutes or so on the first side and then about 3 minutes on the second. But it can vary depending on the heat of the griddle and thickness of the pancake.
Pour, flip and plate, then add that maple syrup and some fruit if desired. Enjoy every morsel.
This recipe makes enough for 2-3 people; yielding 6 pancakes.
Holiday? Long Weekend? Any given morning you have some extra time? Make these pancakes.
- 1 cup all purpose flour (remove 1 Tbsp)
- 1½ Tbsp sugar
- 2 tsp baking powder
- 1 Tbsp corn starch
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- pinch clove
- pinch salt
- ¾ cup milk
- 4 Tbsp canned pumpkin puree
- 2 tsp melted butter
- 1 egg
- ½ tsp vanilla
- dash of almond extract optional – but nice
- real maple syrup at room temperature
- Combine flour, sugar, baking powder, corn starch, spices and salt in a bowl.
- In a bowl or large measuring cup whisk together milk, pumpkin, melted butter, and egg.
- Fold dry ingredients in until just combined. Do not over mix; don't worry about a few lumps.
- Spray or grease a skillet and heat over medium heat: pour a 1/4 cup batter for each pancake.
- Cook pancakes until bubbly on top; about 5 minutes, and then flip. Cook 3-5 minutes on the other side. Serve with maple syrup