The final days of October are upon us – but this recipe is something you can whip up in the coming cool months as well for breakfast, brunch or even dinner (I love breakfast for dinner)!
I felt like a homemade breakfast with a little pumpkin spice was the perfect way to wrap up a wonderful, chilly, Halloween weekend.
Keep reading for this simple and easy pancake recipe:
- 1 1/4 cup of flour
- 2 tbsp. of brown sugar
- 2 tsp. of baking powder
- 1/4 tsp. of salt
- 3/4 tsp. of ground cinnamon
- 1/4 tsp. ground nutmeg
- Dash of all spice or clove
- Dash of ground ginger
- 1 cup milk
- 1/2 cup of pumpkin puree
- 1 large egg
- 2 tbsp. of vegetable oil
- Combine you dry ingredients well in a separate bowl (flour, brown sugar, spice, salt)
- Mix all the wet ingredients in a separate bowl (milk, pumpkin, vegetable oil, egg)
- Gradually combine the wet and dry ingredients into one bowl (I pour my bowl of wet ingredients into the bowl of dry ingredients)
- Melt a dab of butter in a skillet or griddle and pour batter in 1/3 cups onto the hot skillet/griddle
- Flip the pancakes once the batter bubbles
- You can keep the pancakes warm by preheating the over to 200 degrees and placing your cooked pancakes on an oven safe dish
My favorite part is enjoying these fluffy and spicy fall treats! You can get creative with toppings – I think some fresh whipped cream and cinnamon would be delightful on top of these pancakes, but I opted for some powdered sugar, dates, sliced almonds and maple syrup. Delicious!