Food & Drink Magazine

Pumpkin Spice Pancakes

By Marensmorsels @marentweets

I normally really pride myself in being unique. I don’t like things that are super popular. I like doing things a little left of center. And I definitely don’t like to follow the crowd for the sake of following the crowd. Let’s just say I started wearing clogs in the third great before everyone else… just sayin’.

But I guess I’m really just 183% normal because I love everything pumpkin just as much as the next person.

So in the spirit of all things pumpkin I have not 1 but 2 pumpkin spice recipes this morning. Yep. 2. See how much I love pumpkin you.

The morning started out quite normally. I ground up my 6 TBSP of Komodo Dragon dark roast coffee and brewed my usual 2 mugs but decided to make my own fancy:

Pumpkin Spiced Coffee.


First I had to make some pumpkin sauce because that’s what they call it at Starbucks and who am I to mess with perfection like that.

So I poured about 1/2 a cup of vanilla soymilk into a 1 cup measuring spoon. Then I added:

  • 2 TBSP pumpkin
  • a hefty shake of pumpkin pie spice
  • 2 packets of stevia

stir away with a fork or a miniature elf-sized whisk that you found in your spatula drawer.


Now pour a mug of coffee leaving about 1/3 and then top off with your pumpkin-y sauce. FYI… keep stirring your mug of pumpkin spiced coffee or else the pumpkin will settle at the bottom.


Personally I have a really hard time using up all the pumpkin once I open a can. This is a great way to snag a few TBSP every morning.

Don’t waste the pumpkin. It’s morally wrong!!

Pumpkin Spiced Pancakes

So here’s where the morning get’s strange. I’m not a breakfast person. I don’t particularly crave breakfast foods. It’s not my favorite meal. And I’m normally not hungry… my 2 mugs of coffee with soymilk get me to lunch, no problem.

But this morning I was on a pumpkin roll and decided it was darn-tootin’ time to whip up my favorite fall recipe.


Makes between 4-6 pancakes | takes a total of 20ish minutes | is healthy!

What ya need:

  • 1/2 + 2 TBSP whole wheat flour (I used gluten free)
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 cup milk (I used soymilk)
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 TBSP melted butter
  • 1/3 cup pumpkin

What ya do:

  1. heat up the griddle
  2. combine dry ingredients and whisk until combined
  3. combine wet ingredients and combine well, this includes pumpkin.
  4. Fold together wet and dry, do not over mix. Just until combined!
  5. Let rest 5-ish minutes then make.


This is my number 1 pancake secret that I share with everyone but call a secret so that you feel special when I tell you….


Let the pancake batter rest between mixing and pouring onto the griddle. Here’s why… this let’s the baking powder and soda time to react and it will form little bubbles in your batter. This will make your pancakes more fluffy! Everyone want’s fluffy ‘cakes.

Your welcome.


My second pancake secret…

Don’t over mix the batter. Just combine.

Clearly I take pancakes very seriously. I admit that I care more about pancakes than is probably necessary but who wants sad-flat pancakes?!?! That’s not a recipe for a good day, people.


I ate 2 of the the pancakes with a syrup swirl.


I am Picasso of syrup.



Tell me about you!!! I want to know…

Did you work out yesterday?

Yes I did a mile on the treadmill. Then I did 10 minutes on the elliptical. Then I did 4 rounds of 30 squats and 40 slalom jumps. Then finished with 175 crunches.

What is your favorite fall recipe?

Pumpkin Spice Pancakes.

Back to Featured Articles on Logo Paperblog