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Pumpkin Spice Latte Pancakes

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 pancakes!

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 buttermilk below.)

These simple tweaks add no additional work to simple pancakes yet elevate them to Sunday brunch status!

Pumpkin Spice Latte Pancakes

  • Makes

    24

    24 3 1/2" pancakes
  • Meal
    breakfast
  • Prep

    10 minutes
  • Cook

    20 minutes
  • Total

    30 minutes

    Ingredients:

  • 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
  • 3 eggs
  • 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

Directions:

  • 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 incorporate.

  • 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. 

All images via Sheri Silver

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