We’re a day away from Halloween; are you pumpkin’ed out yet? I feel like I’ve barely gotten started on my fall baking, have yet to pass out Halloween candy, and yesterday there was already Christmas candy on display at the grocery store! I love Christmas just as much (even more!) than the next person, and I’m excited for the holiday season, but I’m not ready to wind down my fall baking yet. We still have a whole month before Thanksgiving! Let’s keep rolling, shall we?
Hot, indulgent breakfasts have always felt like a treat. Growing up, I always preferred a simple bowl of cereal or some toast with peanut butter and jelly for breakfast instead of fussing with eggs or pancakes or anything of the like. I still eat the same way, but love to make special breakfasts of pancakes, French toast or waffles every now and then. Pumpkin pancakes are one thing that had been missing from my cold weather breakfast repertoire. After two straight mornings of waking up to a blanket of frost on the grass, I thought now would be as good a time as any to whip them up.
Like most all pancake recipes, this one is quite simple and can be mixed together in less than 10 minutes. Even better, I had everything I needed in the kitchen already. I love how prominent the pumpkin flavor is in these pancakes, and along with the combination of spices, they taste like fluffy pieces of pumpkin pie! Next time, I might top them with whipped cream instead of butter and syrup 🙂
These would make a great Halloween breakfast treat! Or breakfast-for-dinner to fuel you for trick-or-treating. I’m a huge fan of breakfast food for dinner.
Do you have any special breakfast traditions for different times of the year?
Pumpkin and spice pancakes make the perfect breakfast on a chilly fall morning.
- 1¼ cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup milk (whole or 2%)
- ½ cup canned pumpkin
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Preheat a griddle to medium heat.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.
- In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
- Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
- Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.