Hello my friends,
Cooking breakfast is unusual for me, and making pancakes is not in my recipe book. Breakfast is Geoffrey’s territory. But this week I did my very first recipe for a Spiced Pumpkin Pancake – it was actually my first pancake ever – can you believe it? I love pancakes, and I’m like a little kid waiting for Sundays. Sunday is the official Pancake Day in our house. Geoffrey makes THE BEST banana cinnamon pancakes, and his pancakes come with a lot of love.
My second favorite pancake is made at a restaurant by our house called Balans Restaurant. From this place, I always order the Jumbo breakfast which comes with home fries potatoes, sausage, fruit salad, eggs, bacon, and pancakes. Their pancake is nothing out of this world, but what gives the distinctive taste is their maple walnut butter. This butter is sweet with small walnut pieces. It’s just amazing!!!
Homemade Pumpkin Spice Pancake Mix
Now, let’s talk about my special Spiced Pumpkin Pancake recipe. First, I made homemade Pumpkin Spice Pancake Mix from scratch. I use all-purpose flour, white whole wheat flour, pumpkin pie spice, baking powder, nonfat dry milk powder, sugar, and salt. Then, store it in a dry airtight container at room temperature up to six months.
To keep to our weekly tradition, I decided to make my Spiced Pumpkin Pancakes last Sunday. I usually don’t make breakfast because I tend to add and add and end up cooking a very elaborate meal. This is why Geoffrey is in charge because he makes a straightforward and quick breakfast, or brunch, or other meals by putting together various things I already made from the refrigerator. He has a tough job, huh?
I’m an early riser, and I started to make the pancakes around 6:30 AM before Geoffrey woke up. I wanted to surprise him with breakfast already on the table with a hot cup of Dominican coffee; Prosecco with orange juice; and light, fluffy and very filling Spiced Pumpkin Pancake with some fresh blackberries & raspberries. Because we are still celebrating the Fall / Autumn season with the pumpkin, I used our Pumpkin Spice Syrup made with real pumpkin. I’m in love with this syrup, and I’m using it every afternoon to make a personal homemade Salted Caramel Pumpkin Spice Mocha. Don’t tell Geoffrey because he doesn’t know I’m doing this almost every day! I think my cafe mocha is better than Starbucks. Yes, Really!
Making the Spiced Pumpkin Pancake
Making the pancake batter is easy and quick. Just get a large mixing bowl and add one lightly beaten egg, milk, canned pumpkin puree, vegetable oil and the vanilla. Combine everything and make sure it is well incorporated before you go to the final step of adding 2 cups of the Pumpkin Spice Pancake Mix. Then, blend well. For my taste, the batter was too thick, and the first pancake was hard to spread on the pan. If this happens, just add 1/2 a cup more milk, and it will be perfect.
I have been on and off blogging for a year. And, I always have wanted to photograph syrup pouring over the pancake. I finally got the opportunity to do it. I still have a lot to learn about shooting food and I’m still finding my style, but I’m proud of where I’m right now:). I love the high contrasts and the dark earthy-orange color in the pancakes.
Geoffrey loved the Spiced Pumpkin Pancake, and already asked me what is on the menu for next weekend. I said: “let me see what I can arrange for you,” but we all know he’ll be the one in the breakfast kitchen next Sunday.
Have a wonderful day!
UPDATE – This recipe is part of our special compilation of “8 Sweet Pumpkin Spice Recipes you are going to want to make.” If you love pumpkin spice like we do. Check it out.
Spiced Pumpkin Pancake | Pumpkin Spice Syrup
Spiced Pumpkin Pancakes: Surprise your partner with a breakfast of Dominican coffee; Prosecco with orange juice; and light, fluffy and very filling Spiced Pumpkin Pancakes with some fresh blackberries & raspberries. The nutrition does not include the Pumpkin Spice SyrupRecipe adapted from BH&G Best Pumpkin recipes - special edition
- In a medium bowl, combine egg, milk, pumpkin, vegetable oil, and vanilla.
- Add 2 cups of Pumpkin Spice Pancake Mix and combine well. I added 1/2 cup milk to have a better consistency and easier to spread in the pan. You can add more if you think the batter is too thick.
- For standard-size pancakes, pour 1/4 cup batter onto a hot, lightly greased pancake pan; spread if necessary. In this step I added more to make bigger size pancakes.
- Cook over medium heat for 2 minutes on each side or until golden; turn over when surfaces are bubbly and edges are slightly dry.
- I reduced the heat to low after the first pancake because was too hot.
- Serve with butter and pour on our delicious Pumpkin Spice Syrup
- Store any leftover pancakes individually or layered between waxed paper in the freezer up to 1 month; reheat in the microwave or in the toasted oven.
Serving Size 1
Amount Per Serving
% Daily Value
Total Fat 5.2 g
Saturated Fat 0.5 g
Sodium 288.4 mg
Total Carbohydrates 21.7 g
Dietary Fiber 2.7 g
Sugars 3.1 g
Protein 3.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Products and displays used in this recipe:
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