Pumpkin Spice Pancakes

Good Lord, these are the best!

What a treat is in store for you! These pumpkin spice pancakes are absolutely perfect. Robust fall spices mingle with the harvest flavors of pumpkin, maple, and pecans. These hardly have any sugar, because the syrup will create balance without making breakfast overly sweet. These are easy to make, kinda healthy, and the very essence of fall. You can easily double this recipe for a crowd. As it is, it serves 4. Enjoy!

BEST PANCAKE TIP EVER!!!

This tip comes from mamaguru’s sister who makes famous pancakes every Christmas. Melt butter and maple syrup together in a small saucepan and it pour over your pancakes. Warm syrup is always worth the effort and combining it with the butter is absolute heaven. Every bite has richness and sweetness.

Serving Suggestions

Besides the Maple Syrup Butter, a dollop of freshly whipped cream is just a lovely foil to the spiciness of the pancakes. I also add chopped pecans for extra protein and buttery goodness. Raisins or sliced apples would also pair beautifully.

If you are making this for a crowd, keep the pancakes in a 200° oven while you cook other batches.

Epic Pinterest Fail

I saw a cute idea on social media to use cookie cutters for cool shapes. I sprayed my metal cutters with nonstick spray and at first I thought this will be great.

Then I had to flip them.

What a mess!

I had to push the pancake to the bottom of the flipped cookie cutter. The metal was now super hot, so I had to awkwardly use pot holders. I managed to get it done, but the time and effort was not worth it.Next time I feel like getting fancy, I’ll shell out for some official pancake shapers, which have handles to prevent this kind of problem.

Oh well, they sure looked cute for the one minute before they were devoured.

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Pumpkin Spice Pancakes

Author: Rebecca Cofiño for Mamaguru

Ingredients

1 cup sifted flour
2 T brown sugar
1½ t baking powder
½ t sea salt
1½ T pumpkin pie spice blend
½ t cinnamon
½ t orange zest (Don't skip this. Orange zest is the secret ingredient in pumpkin recipes to make them pop!)
1 c pumpkin puree
2 eggs
1 T coconut oil (or melted butter)

Instructions

Put the first 6 ingredients in a bowl and blend with a whisk. Combine the remaining ingredients in another bowl, beating hard for a minute. Add the dry mixture to the wet, stirring minimally. Mixture will be thick.
Cook pancakes as you normally would. Heat a skillet over a medium high flame. Brush some melted butter in the pan. Spoon about ⅓ cup per pancake and cook until bubbles rise and pop and the edges are firm, about 2 minutes. Flip and cook until set, about 1 more minute.