Quick Recipe: Pumpkin Spice Pancakes
I recall years ago when I was younger my mother bought a can of pumpkin spice pancakes, and I absolutely loved them. It was a small amount and we ran out pretty quickly. When I asked for more, she told me that it was too expensive to keep buying it. Fair enough. As I’ve mentioned before, come Fall, so many companies love to charge extra for dumping pumpkin spice into their products. It’s a bit silly, but if you’ve been following PCFG, you know that we’ve covered how easy it is to make pumpkin spice at home. Don’t get me wrong either, I think the upcharge is silly, but I do love pumpkin spice flavoring and love that it’s a fun seasonal treat (and I also think John Oliver is a total piece of shit, and cordially invite him to shove a lit candle up his own ass, since his whiny rant about pumpkin spice is akin to hating the Autumn season itself). But I digress. Pumpkin pie spice is something you can make at home, and it goes great in different foods since it can easily be added in small quantities to provide a nice spicy zing.
So that leads me to this recipe, where you can make your very own homemade pumpkin pie spice pancakes. No more paying extra for fancy pancakes, you can just throw in your own pumpkin pie spice and make them in minutes.
Pumpkin Spice Pancakes
- 1 cup flour
- ¾ cup milk
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 egg
- 1 tbsp oil
- 1 completed pancake mix batter, single serving
- 2 tbsp sugar
- 3 tsp pumpkin pie spice
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp ground all-spice
- If using premade pancake mix, prepare one serving in a bowl. If working from scratch, combine flour, milk, baking powder/soda, salt, and egg into a bowl and whisk until evenly blended.
- Add sugar, cinnamon, ginger, nutmeg, and all-spice to pancake batter and whisk again to mix thoroughly.
- Place a griddle on stovetop and begin warming on medium-low heat.
- When griddle is hot, spray with non-stick cooking spray. Pour batter into 5”-6” circles.
- Let batter cook untouched for approx 1 minute, or until numerous bubbles form and the sides of the pancakes have set and congealed.
- Flip pancakes over with a spatula in one motion.
- After one more minute, press pancakes down lightly. If batter does not run, flip once again.
- Cook pancakes on this side for 30 more seconds, then remove and place on plate.
- Repeat cooking process for remaining batter.
- Serve pancakes warm with butter and syrup.
Serves 2-3 people.