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Spiced Pumpkin Pancakes with Vermont Maple Syrup

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Spiced Pumpkin Pancakes with Vermont Maple Syrup is easy and quick. Just add all the ingredients in an bowl, including my special Pumpkin Spice Pancake Mix, and combine everything to make sure it is well incorporated. Then you’re all set to pour it in the pan.

Pumpkin Spice Pancakes

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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.

stack of 8 Spiced Pumpkin Pancakes with bowl of blackberries and raspberries in the background

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.

How to Make Pumpkin Spice Pancake Mix for Pumpkin Waffles & Pancakes. To serve the pancakes with our Pumpkin Spice Syrup. Spoonabilities.com

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?

stack of 8 Spiced Pumpkin Pancakes

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 Pancakes with some fresh blackberries & raspberries. Then I topped these delicious pancakes with Pure Organic Vermont Maple Syrup, which we have available for purchase in our online shop. I’m in love with this syrup, and I’m using it every afternoon to make a personal homemade Pumpkin Spice Mocha. Well, actually I’m using the Organic Cinnamon-Infused Vermont Maple Syrup which we also have in our shop. 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!

Add the Spiced Pumpkin Pancake to your weekend menu for breakfast or brunch. Homemade recipe for Pumpkin Spice Pancake Mix

Making the Spiced Pumpkin Pancakes

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’m surprised at the number of people who need help in making the perfect pancake – not the mix, but the cooking. So until I make a video myself, here is one that I found that should help you out:

I have been on and off blogging for a year. And, I always have wanted to photograph a large stack of pancakes besides the two simple pancakes with my cell phone. 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 Pancakes, 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.

side view of eight Spiced Pumpkin Pancakes topped with Vermont Maple Syrup

If you love pumpkin spice like we do, this recipe is part of our special compilation of “8 Sweet Pumpkin Spice Recipes you are going to want to make.” Check it out. Not included in the compilation are Mini Pumpkin Pecan Cakes with Orange Glaze and Salmon with Pumpkin Honey Mustard Glaze. Let me know if you are going to try this Spiced Pumpkin Pancake recipe. I’d like to hear from you.

Have a wonderful day!

Carlos

 

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side view of eight Spiced Pumpkin Pancakes topped with Vermont Maple Syrup

Spiced Pumpkin Pancake with Vermont Maple Syrup

★★★★★

5 from 14 reviews
  • Author: Carlos Leo
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: 12 1x
Print Recipe

Description

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 Vermont Maple Syrup on top. Recipe adapted from BH&G Best Pumpkin recipes

Scale

Ingredients

Instructions

  1. In a medium bowl, combine egg, milk, pumpkin, vegetable oil, and vanilla.
  2. 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.
  3. 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.
  4. Cook over medium heat for 2 minutes on each side or until golden; turn over when surfaces are bubbly and edges are slightly dry.
  5. I reduced the heat to low after the first pancake because was too hot.
  6. Serve with butter and pour on our delicious Vermont Maple Syrup
  7. 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.
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 142
  • Sugar: 3.1 g
  • Sodium: 288.4 mg
  • Fat: 5.2 g
  • Carbohydrates: 21.7 g
  • Fiber: 2.7 g
  • Protein: 3.6 g
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Available now for purchase in our online pantry

  • Pure Organic Vermont Maple SyrupInfoBuy

    Pure Organic Vermont Maple Syrup – Amber Rich

    $12.99 – $44.99
  • Vermont Maple Syrup Organic Cinnamon Stick InfusedInfoBuy

    Vermont Maple Syrup Organic Cinnamon Stick Infused

    $24.99
  • Organic Vanilla Bean infused Vermont Maple Syrup.InfoBuy

    Vermont Maple Syrup Organic Vanilla Bean infused

    $29.99

Available via these Amazon links:

Disclaimer: Links that open in another site, i.e. Amazon, may be affiliate links where at no additional cost to you, we may receive a small commission should you decide to purchase the item. Read our Disclosure Policy.

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About the Author

Carlos Leo's avatar

As an Aspiring Chef, Blogger and Photographer – my passion in life is food. I'm constantly finding and researching recipes. Constant experimenting leads me to use the best parts of each to make a unique flavorful experience. Ask about my free “Recipe Concierge Service,” where I can help you create easy and delicious recipes using leftover half-used ingredients sitting in your refrigerator or pantry. Our mission at Spoonabilities.com is “No Jars Left Behind.” Find out more About Us

Reader Interactions

Comments

  6. Debra C. says

    Your pictures are amazing and these pancakes are mouthwatering! What a delicious way to start the day or… breakfast for dinner? I think that’s how I’m going to enjoy this amazing meal!

    ★★★★★

    Reply

  8. Lynn | The Road to Honey says

    What a nice surprise for Geoffrey to wake up to. I bet he was completely surprised since he is usually the Sunday morning chef. BTW. . . I can’t get over how big the breakfast is at Balans. I think that my tummy would burst if I ate that much food. 😉

    Reply

    • Geoffrey Swetz says

      Thank you so much Lynn for your comment, and especially for reading Carlos’s whole post. Sometimes we think that people dont care to read about what Carlos has to say. You proved us wrong. You are the best !

      Reply

  10. Just Jo says

    Pancakes just make life better itself don’t they? I love pumpkin pie spice – I make my own being in England where you can’t buy it off the shelf. Can’t wait to give these a go. And p.s. I love the label on that syrup bottle!

    ★★★★★

    Reply

  11. Geoffrey Swetz says

    The syrup is really delicious Bintu. We have some available if you want to try it. Check out the “Sweets & Snacks” section of our website for syrups, caramel sauces, honey, etc. Thanks for coming by today

    Reply

  12. Geoffrey Swetz says

    Thanks Jo. Let us know how the pancakes come out. We love pumpkin pie spice too. Mount Mansfield Maple is one of our great producers in Vermont who provide us with all their pure maple syrups to offer our customers. Maybe they have a distributor in the UK?

    Reply

    • Geoffrey Swetz says

      Thank you Sues for commenting on the photos. Carlos is spending a lot of time learning photography. You’ll love the Vermont Maple Syrup. You’ll find a link in our shop (hint, hint)

      Reply

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