Pumpkin Spice Pancakes are perfect for a Sunday morning breakfast as the cool fall weather is moving in.
Pumpkin spice anything is a good way to start the day during the Fall.
Weekends are when I like making pancakes the most. Sunday morning breakfast doesn't happen as often as I would like anymore.
On the weekends when I do find the time to make my family a special breakfast I like to make something extra special. Pumpkin Spice Pancakes is an extra special breakfast during the cool mornings of Fall.
You can serve the Pumpkin Spice Pancakes with a Cinnamon Syrup.
Or you could get wild and serve them with whipped cream and a sprinkle of pecans with just a drizzle of Cinnamon Syrup.
Either way they are a special way to start a Fall day.
If you really love the flavor of pumpkin you could also top off your cup of coffee with homemade Pumpkin Spice Coffee Creamer. Then it would be a double pumpkin morning.
This Pumpkin Spice Pancake recipe makes 8 medium pancakes. If your feeding a large family you'll need to double the recipe.
Pumpkin Pancake Ingredients
- 1 cup sifted all-purpose flour
- 1 ¼ teaspoon pumpkin pie spice
- 2 teaspoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 beaten egg yolks
- 1 cup milk
- ½ cup canned pumpkin
- 2 stiffly beaten egg whites
- vegetable oil
Pancake Directions
- Sift all the dry ingredients into a large bowl.
- Mix the milk, pumpkin and egg yolk in a small bowl.
- Beat the egg whites in a separate bowl.
- Combine the dry and wet ingredients just until the flour is moistened.
- Fold the egg whites into the batter gently.
- Heat a skillet that has been wiped with just enough vegetable oil to coat the surface.
- Use a ½ cup of batter for each pancake.
Cinnamon Pancake Syrup
- 1 cup Pancake syrup
- ½ teaspoon of ground cinnamon
- Add the cinnamon to the pancake syrup and warm in the microwave.
- Dust the stack of pancakes with powdered sugar and ground cinnamon.
- Drizzle warmed syrup over pancakes and serve immediately.
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Pumpkin Spice Pancakes
Ingredients
- 1 cup sifted all-purpose flour
- 1 ¼ teaspoon pumpkin pie spice
- 2 teaspoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 large egg yolks beaten
- 1 cup milk
- ½ cup canned pumpkin
- 2 large egg whites stiffly beaten
- 2 tablespoons vegetable oil
Cinnamon Pancake Syrup
- 1 cup pancake syrup
- ½ teaspoon cinnamon
Instructions
- Sift all the dry ingredients into a large bowl.
- Mix the milk, pumpkin and egg yolk in a small bowl.
- Beat the egg whites in a separate bowl.
- Combine the dry and wet ingredients just until the flour is moistened.
- Fold the egg whites into the batter gently.
- Heat a skillet that has been wiped with just enough vegetable oil to coat the surface.
- Use a ½ cup of batter for each pancake.
Syrup
- Add the cinnamon to the pancake syrup and warm in the microwave.
- Dust the stack of pancakes with powdered sugar and ground cinnamon.
- Drizzle warmed syrup over pancakes and serve immediately.
Julie Wood
Oh Yum! My sister has been bugging me to make Pumpkin Spice Pancakes! I will be making these for breakfast this Sunday for my Dad, sister, me and my son! Thanks for sharing an awesome recipe. Of course, you have so many recipes that I love. Sorry for not commenting more!
Arlene Mobley
Julie
Thank you! Enjoy the recipes and thank you for commenting when you have time. I really appreciate it.