This easy fall breakfast makes fluffy pumpkin pancakes that fill the air with their warm scent of cinnamon and pumpkin spice. And this easy breakfast recipe is whipped up in just minutes. No need for separating eggs and beating egg whites separately!
This recipe is a no fuss pancake recipe. The ingredients come together easily, with no special whipping of egg whites. Try serving these pancakes with Sauteed Cinnamon Apples, the perfect way to start a fall morning!
Cool Fall Mornings and the sweet aroma of spice and Fluffy Pumpkin Pancakes.
These are some of MY Favorite Things!
We are in the throws of the holidays, truly my favorite time of the year. The only thing that could make me happier would be some rain, or even better snow! I love the holidays and the anticipation of preparing foods to share with friends and family.
My excitement begins with Halloween and builds as November rolls in bringing the cooler days of Fall. My mind begins to bustle with ideas and recipes for celebrating the new season. And one of my favorite morning breakfasts are these Fluffy Pumpkin Spice Pancakes.
Variety is the Spice of Life.
For instance, try serving them with a slice of Pumpkin Custard sprinkled with toasted, chopped Hazelnuts. Perhaps you would enjoy them with a serving of Sauteed Cinnamon Apples or with a few tablespoons of Pumpkin Butter or Apple Butter. And of course, they are just delicious with a little dab of butter and syrup.
Weight Watchers and Waist Watchers
One pancake made from 1/4 cup of batter is 3 WW Smart Points or 79 calories.
Additional points for syrup, nuts, apples and pumpkin custard
Buon Appetito!
PrintFluffy Pumpkin Spice Pancakes
Easy Pumpkin Pancakes are aromatic with the fragrance of cinnamon, ginger and allspice. These pancakes celebrate Fall and are delicious served with Sauteed Cinnamon Apples, Toasted Nuts, Pumpkin Custard or Pumpkin Butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 17 pancakes 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 195 grams (1-1/2 cups) All-purpose flour
- 44 grams (3 tablespoons) Sugar
- 8 grams (1 1/2 teaspoons) Baking powder
- 3 grams (1/2 teaspoon) Baking Soda
- 2 1/2 teaspoons Ground Cinnamon*
- 1/4 teaspoon Ground Allspice*
- 1/4 teaspoon Ground Ginger*
- 1/8 teaspoon Ground Nutmeg*
- 6 grams (1 teaspoon) salt
- OR replace the cinnamon, allspice, ginger and nutmeg with:
- 9 grams (2 1/2 teaspoons) Pumpkin Pie Spice plus
- <1 grams (1 teaspoon) Ground Cinnamon
- 196 grams (3/4 cup) Pureed Pumpkin (such as Libby’s)
- 37 grams (2.5 tablespoons) Butter, melted
- 304 grams (1 1/4 cups) Buttermilk
- 150 grams (3) Large Eggs
Instructions
- Whisk together all dry ingredients, in a large bowl.
- In a separate bowl, whisk together the pumpkin puree and the eggs until the mixture is smooth and well combined.
- Add the melted butter and buttermilk to the egg mixture and whisk until incorporated.
- Make a well in the center of the dry ingredients and pour the pumpkin mixture into the well. Fold the wet ingredients into the dry, just until mixture is thoroughly combined. Take care to not over beat.
- Heat a griddle over med-low heat. Once griddle is heated, (a sprinkling of water should bounce and sizzle across the hot surface) spray with cooking spray.
- Spoon scant 1/4 cup of batter onto griddle. As the mixture will be quite thick you may need to help spread the batter out, gently using the back of the measuring utensil or a spoon.
- Watch for bubbles to appear on the top of the pancake. Once they begin to pop, (about 3-4 minutes) flip pancake and continuing cooking until golden brown.
Notes
* The spices weighed individually constitute less than a gram and therefore need to be measured by spoon.
Serving suggestions:
- Maple Syrup
- Apple Butter or Sauteed Cinnamon Apples
- Pumpkin Custard cut into slices
- Toasted Hazelnuts or Pecans
- Cinnamon Whipped Cream
WW Smart Points:
- Using a scant 1/4 cup of batter this recipe will yield 17 pancakes.
- Each pancake is 3 WW Smart Points.
If you are able to yield 20 pancakes using slightly less batter per pancake, the points count is 2 WW Smart Points per pancake.
