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Pumpkin Pancakes With Pumpkin Pie Spice

michelleapowell — Sun, 20 Oct 2024 19:53:28 +0000

Enjoy a cozy fall morning with these easy Pumpkin Pancakes With Pumpkin Pie Spice! Made with wholesome ingredients, these easy pumpkin pancakes are fluffy, delicious, and perfect for a weekend brunch or any time you’re craving the fall season on your plate!

These delicious Pumpkin Pancakes With Pumpkin Pie Spice are a must on your breakfast table this fall. They come together very easily using many pantry staple ingredients. Topped with whipped cream and drizzled with maple syrup, they will melt in your mouth. I love serving them with a side of bacon or my cottage cheese egg cups making a fantastically filling breakfast or brunch on the weekends.

Speaking of weekends, we are usually very busy during the fall months and these pancakes make great grab-and-go snacks just like these gluten free blueberry lemon poppy seed muffins or these banana oatmeal blueberry muffins. They store so easily making them a great option before heading out or taking them with us.

WHY YOU’LL LOVE THESE Pumpkin Pancakes With Pumpkin Pie Spice

Kid Friendly. I’ve never met a kid who didn’t like pancakes, and these are no exception. I have three taste testers at home, and they love them. They are also great and easy to travel with as a mid-day snack when you’re out and about.

Delicious Flavor. These Pumpkin Pancakes are perfect for fall mornings. They taste just like a fresh slice of pumpkin pie. The soft and fluffy texture along with the golden-brown edges bursting with pumpkin pie spice flavors is to die for.

Customizable. Don’t you just love recipes that you can make your own? These pancakes are just that. You can swap out or add to the recipe. Want to add a handful of nuts? Go ahead. Want to use whipped topping instead of maple syrup? These pancakes taste amazing with either. Please see the substitution/variation section for more ideas.

INGREDIENTS

All-Purpose Flour- The base of these delicious Pumpkin Pancakes With Pumpkin Pie Spice.

Baking Soda and Baking Powder- Helps the pancakes rise and enhance their soft texture.

Pumpkin Pie Spice- cinnamon, nutmeg, ginger, and cloves bring the flavor to these pancakes.

Melted Butter– Gives a more pleasing texture and flavor.

Sugar- The sweetness of these pumpkin pancakes.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the bread.

Pumpkin Puree- The key to these moist pumpkin pancakes.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Preheat a pan or griddle to medium heat.
In a large mixing bowl, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, brown sugar, organic cane sugar, pumpkin spice, ground cinnamon, and salt). Set aside.
Add the egg, melted butter, milk, pumpkin puree, and vanilla extract to a medium bowl and combine well. Add the wet mixture to the dry ingredients and combine with a wooden spatula. Do not over-mix the batter, there will be a few lumps in the batter. If you prefer a less thick batter, add 1-4 tablespoons of milk at a time until the desired consistency is reached.
Grease the pan or griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the pan. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip and cook for 1-2 minutes. Enjoy warm with your favorite toppings and syrup.

SUBSTITUTIONS/VARIATIONS for Pumpkin Pancakes With Pumpkin Pie Spice

Nutty goodness. Add a handful of chopped walnuts, or pecans to give these pancakes a little crunch to complement the softness.
Add a topping. Butter and maple syrup are staple toppings for pancakes but there are also a variety of other options too. Whipped cream, powdered sugar, honey, cream cheese, or even flavored syrup makes delicious toppings.
Use milk. This recipe calls for milk, but you can use any milk of choice in place. Just note there will be a slight texture and taste change when using buttermilk as it lends to a richer-tasting pancake.
Make these dairy-free pancakes. To make this recipe dairy-free, you would use plant-based milk in place of milk along with using vegan butter or coconut oil in place of the butter.

TIPS

Don’t overmix the batter. Stir the ingredients until combined and incorporated.
If you want a thinner pancake batter, add in 1-4 tablespoons of milk to thin it out.
Use a well-greased pan or skillet. Cook the pancakes in medium-low heat as too not burn them.
Use a spoon or measuring cup when pouring the batter into the pan. This helps make sure the pancakes have an even thickness.
The pancakes are ready to flip when the bubbles have formed on the top of the pancakes and start to pop leaving small holes behind. This should be 1-2 minutes after the batter is poured into the skillet.
Do not press down on the pancakes with your spatula while cooking; this can squeeze out moisture and produce a drier pancake.

STORAGing Pumpkin Pancakes With Pumpkin Pie Spice

Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.

To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.

To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

Pumpkin Pancakes With Pumpkin Pie Spice

Author: Michelle Powell
Total Time: 20 minutes
Yield: 10-12 pancakes

Print Recipe

Description

Ingredients

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp brown sugar
2 tbsp organic cane sugar
1 1/2 tsp pumpkin spice
1/2 tsp ground cinnamon
1/2 tsp salt
1 whole egg
2 tbsp butter, melted and cooled
3/4 cup milk
3 tbsp pumpkin puree
1/2 tsp pure vanilla extract

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Instructions

Preheat a pan or griddle to medium heat.
In a large mixing bowl, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, brown sugar, organic cane sugar, pumpkin spice, ground cinnamon, and salt). Set aside.
Add the egg, melted butter, milk, pumpkin puree, and vanilla extract to a medium bowl and combine well. Add the wet mixture to the dry ingredients and combine with a wooden spatula. Do not over-mix the batter, there will be a few lumps in the batter. If you prefer a less thick batter, add 1-4 tablespoons of milk at a time until the desired consistency is reached.
Grease the pan or griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the pan. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip and cook for 1-2 minutes. Enjoy warm with your favorite toppings and syrup.

Notes

Don’t overmix the batter. Stir the ingredients until combined and incorporated.
If you want a thinner pancake batter, add 1-4 tablespoons of milk to thin it out.
Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.
To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.
To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

Prep Time: 10 minutes
Cook Time: 10 minutes

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Easy Sourdough Pumpkin Bread Recipe

michelleapowell — Sun, 13 Oct 2024 17:59:40 +0000

This easy sourdough pumpkin bread recipe uses pumpkin puree, sourdough discard, and a classic pumpkin spice blend. It’s a perfect quick bread for Fall. It’s soft, moist, perfectly sweet, topped with delicious cinnamon sugar, and oh-so-tasty.

WHY YOU’LL LOVE this Easy Sourdough Pumpkin Bread Recipe

Pumpkin Puree. The canned pumpkin puree used in this recipe makes this pumpkin bread so moist and delectable.

Pumpkin Spice Blend. This classic pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves brings the flavor to this bread. It’s the perfect amount of spice that keeps you coming back for more.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookie, but they should not be sour. Sourdough Pumpkin Bread should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this deliciously Easy Sourdough Pumpkin Bread.

Baking Soda and Baking Powder- Helps the bread rise and enhance its soft texture.

Pumpkin Spice Blend- cinnamon, nutmeg, ginger, and cloves bring the flavor to this bread.

Melted Butter– Gives a more pleasing texture and flavor.

Sugar- The sweetness of this pumpkin bread.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the bread.

Pumpkin Puree- The key to this moist pumpkin bread.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Preheat oven to 350 degrees—butter one 8 x 4-inch loaf pan and set aside.
Whisk the pumpkin, oil, eggs, sourdough discard, and cane sugar in a large bowl until silky. Add in the pumpkin spice blend- cinnamon, nutmeg, ginger, and cloves, and whisk to combine.
In a separate bowl, combine baking powder, baking soda, salt, and flour, and then add to the wet ingredients. Using a wooden spatula, mix until just combined. Pour the mixture into the prepared pan and smooth out the top.
In a small bowl, stir together the sugar and cinnamon. Sprinkle over the top of the loaf and bake for 60 minutes, or until a toothpick inserted into the loaf comes out clean.
Cool the loaf in the pan completely. While removing the loaf from the pan, some cinnamon sugar will likely fall off that didn’t stick to the loaf. That’s normal.
Slice and enjoy the loaf alone or top it with some butter or cream cheese.

SUBSTITUTIONS/VARIATIONS for Easy Sourdough Pumpkin Bread Recipe

Topping Is Optional. If you prefer a less sweet pumpkin bread, you can leave the cinnamon sugar topping off the bread. It will still be delicious.

TIPS/STORAGE for Easy Sourdough Pumpkin Bread Recipe

Can be stored for up to 5 days at room temperature in an airtight container or wrapped tightly.

If freezing for a while you might want to individually wrap portions in plastic wrap to keep them fresh.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to maintain the starter. As your starter starts, you can end up with a lot of discard, and that’s where sourdough discard recipes like this Easy Sourdough Pumpkin Bread Recipe come in handy!

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!