I woke up on Sunday morning to a craving for pancakes. I could just taste and smell the pancake batter and the syrup. It’s very rare I wake up with cravings for breakfast so this was serious when I woke up with this specific craving! I told Jason that I wanted to make some but we didn’t have pancake batter. He offered to run to the store but I thought — “no, I have tons of flour. I’m sure there’s a simple pancake batter recipe out there that I can whip up.” Grabbed my iPhone from my nightstand and did a Google search. Sure enough, there was a basic pancake batter recipe with all the ingredients I have in my pantry (which is why you should always keep a stocked pantry!). I also then started to get a craving for pumpkin. I then remembered I had a lot of pumpkin pie spice left from the time I made my pumpkin whoopie pies. Badabing, badaboom = pumpkin spice pancakes were invented in my very own bed. Well, I’m sure there are similar things out there, but I’d like to think I made it up on my own :)
Let me tell you: they were just the right thing to hit the spot. You could taste the subtle hint of pumpkin spice and you could see the specks of it, as well. The pancake itself was fluffy and perfect. This makes a great Fall breakfast/brunch item to add to the menu! The batter is extremely easy to make, which now I don’t understand why I’ve been buying the boxed kind all these years. You can make a big batch of this (obviously I mean the dry mix) and keep it in a container for whenever you want to make pancakes! Since it’s a plain batter, you can easily add fruit or chocolate chips to them — virtually endless ways to make pancakes your way!
The below recipe yielded 6 medium sized pancakes for me.
Pumpkin Spice Pancakes
1 1/2 cups of flour
2 tbsp. of sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice
1 cup of milk (I like my batter thicker, if you like yours thinner, you can use more milk)
1 tsp. vanilla extract
- In a large bowl, combine all your dry ingredients.
- Make a well in the middle of the dry ingredients and add your milk. If you find your batter too runny, you can add more flour, but do this a tbsp. at a time in case you add too much. If your batter is too thick, add a splash of milk until it’s a consistency you like.
- Now add in the egg and vanilla extract. Mix until well combined.
- In a medium skillet, on medium-high heat, add a tsp. or two of vegetable oil and spoon in your batter to as big or as little as you want your pancake to be.
- Once bubbles start forming on the top, it’s time to flip the pancake.
- Repeat until all your batter is used.
- Serve with whatever syrup or fruit you like and top with butter (optional).
Pancake batter adapted from Food.com