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.
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 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!
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:
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.
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!
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
- 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 Vermont Maple 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.
- Category: Breakfast
- Cuisine: American
- 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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