Back-to-school week and autumnal weather means sweaters, crunchy leaves, fires in the fire place—and yes, pumpkin spice lattes.
Are you a fan? I am. I love the
sweet and spicy flavors of this fave fall beverage. Even just the aroma
puts me right into the mood of the season.
I love playing with these flavors
and incorporating them into all kinds of snacks and treats, like these
Pumpkin pancakes are always in
rotation here, once the weather turns. The canned pumpkin adds moistness, a
delicious and subtle flavor and a hit of vitamin A, too (who says pancakes
can’t be healthy?). And I love the pretty orange hue.
To get these into “PSL” mode, I
simply added some pumpkin pie spice (available in the spice aisle of most
grocery stores) and instant espresso powder. I also swapped out my regular milk
for the tang of buttermilk. (I’ve got a tip for how to make your own
These simple tweaks add no
additional work to simple pancakes yet elevate them to Sunday brunch status!
Pumpkin Spice Latte Pancakes
24 3 1/2" pancakes
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
2 teaspoons instant espresso
1 cup pumpkin puree
2 cups buttermilk (Make your own
by pouring 2 tablespoons lemon juice or vinegar in a 2-cup measure. Fill to the
2-cup mark with milk, stir and let sit for 10 minutes.)
3 tablespoons butter, melted (plus additional for cooking)
1 teaspoon vanilla
1. Whisk all of the dry ingredients
in a large bowl; set aside.
2. Whisk the eggs in a medium bowl;
add the pumpkin, buttermilk, melted butter and vanilla and whisk to
3. Add the wet ingredients to the dry
and whisk just till incorporated (batter will be lumpy; do not over-mix).
4. Heat a griddle over medium heat;
add some butter and swirl till melted.
5. Drop ¼ cupfuls of batter onto the skillet; cook pancakes till undersides are golden brown and flip to cook the other sides. Transfer to a baking sheet; Keep warm in a 200-degree oven till ready to serve.