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Pumpkin Spice Latte Pancakes
Pumpkin Spice Latte Pancakes are the ultimate fall-inspired breakfast, combining the flavors of a classic pumpkin spice latte with the comforting fluffiness of pancakes. Infused with real brewed coffee, pumpkin puree, and a blend of warm spices, these pancakes bring the essence of autumn to your plate. Perfect for weekend brunch or a special breakfast treat, they’re easy to make and sure to please both pumpkin spice enthusiasts and pancake lovers alike. With just a few simple ingredients and a love for seasonal flavors, you can create a dish that captures the cozy spirit of fall in every bite.
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Griddle or Non-Stick Skillet
- Spatula
- Coffee Maker or French Press
- Sifter
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup pumpkin puree not pumpkin pie filling
- 1 cup milk whole, almond, or oat milk work well
- ½ cup brewed coffee cooled
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup optional, for added sweetness
Toppings (Optional)
- Whipped cream
- Maple syrup
- Cinnamon sugar
- Crushed pecans or walnuts
- Pumpkin spice dusting
- Coffee drizzle made with coffee, powdered sugar, and a dash of milk
Instructions
Prepare the Dry Ingredients
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Use a sifter to ensure the dry ingredients are well incorporated and free of lumps. The blend of spices will give the pancakes their signature pumpkin spice flavor.
Prepare the Wet Ingredients
- Mix the Wet Ingredients: In a separate mixing bowl, whisk together the pumpkin puree, milk, brewed coffee, egg, melted butter, vanilla extract, and maple syrup (if using). The coffee adds depth to the flavor, mimicking the latte experience, while the pumpkin puree provides moisture and a rich, earthy flavor.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the bowl with the dry ingredients. Gently whisk the batter until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in dense pancakes.
Cook the Pancakes
- Heat the Griddle or Skillet: Preheat your griddle or non-stick skillet over medium heat. If using a skillet, lightly grease it with butter or non-stick spray to prevent sticking.
- Cook the Pancakes: Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Carefully flip the pancakes and cook for an additional 2 minutes on the other side until golden brown and cooked through.
- Keep Warm: Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining batter.
Serve the Pancakes
- Plate the Pancakes: Stack the pancakes on a plate, and top with your favorite toppings. Whipped cream and a sprinkle of cinnamon sugar are classic choices, but you can get creative with a coffee drizzle or crushed nuts for added texture.
- Enjoy: Serve the Pumpkin Spice Latte Pancakes warm, alongside a cup of hot coffee or your favorite fall beverage. They’re perfect for a cozy breakfast on a chilly morning or as a special treat for a weekend brunch.
Notes
Tips for Perfect Pumpkin Spice Latte Pancakes
- Use Fresh Spices: For the best flavor, make sure your spices are fresh. Ground spices lose their potency over time, so replacing them regularly ensures your pancakes are full of flavor.
- Don’t Overmix the Batter: When combining wet and dry ingredients, mix just until incorporated. Overmixing can make the pancakes tough rather than fluffy.
- Adjust Coffee Strength: If you prefer a stronger coffee flavor, use a bold brew or increase the amount of coffee slightly. If you’re sensitive to caffeine, decaffeinated coffee works just as well.
- Keep Pancakes Warm: If making a large batch, keep the pancakes warm in a low oven (around 200°F) until ready to serve. This ensures they stay fluffy and warm without drying out.
- Make Ahead and Freeze: These pancakes freeze well. Make a double batch, cool completely, and freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Reheat in a toaster or microwave for a quick breakfast.