Turn your favorite fall beverage into these fluffy mini silver dollar pumpkin spice latte pancakes. They are perfect for PSL season.
Whether you love all things pumpkin spice or are looking to change up your next fall breakfast you are going to love these pancakes. They are full of fall flavors like pumpkin, cinnamon, nutmeg, brown sugar, and ginger along with a shot of wake you up in the morning espresso powder.
Who else is ready for fall? I have a batch of pumpkin spice simple syrup made up so I can serve plenty of pumpkin spice lattes.
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Why you will love this recipe
- These pancakes are soft and fluffy.
- They use an entire can of pumpkin puree. There is no need to worry about figuring out how to use up a partial can of pumpkin puree.
- These pancakes are filled with warm fall spices making them the perfect breafast for crisp fall weekends or Thanksgiving morning.
- They also freeze and reheat really well so you can enjoy them any day of the week.
These pancakes start off with pretty basic pancake ingredients; flour, baking powder, baking soda, salt, brown sugar, eggs, milk, vanilla, and butter.
What makes them special is the addition of:
Pumpkin Puree: A pet peeve of mine is having partial cans of ingredients leftover, which is why this pumpkin bread uses an entire can of pumpkin puree. Make sure you are using pumpkin puree not pumpkin pie mix. The pumpkin pie mix has additional spices added in. If you only have pumpkin pie mix then I would suggest not adding any additional spices.
You could also make your own pumpkin puree.
Espresso Powder: Espresso powder is made from darkly roasted coffee beans that have been ground, brewed, dried, and then ground into a very fine powder. It is much more concentrated than instant coffee granules. Find it in the coffee aisle of the grocery store.
Spices: Often I will use just cinnamon and nutmeg but warm fragrant spices like cardamom, ginger, cloves, or allspice could work well too. You could also substitute two teaspoons of pumpkin pie spice.
Kitchen scale: Kitchen scales make baking faster and neater. Accuracy matters in baking. Scales are more precise than measuring cups. Too much flour or not enough sugar can dramatically change a recipe. The most accurate way to bake is to measure your ingredients by weight rather than volume.
A kitchen scale also reduces the number of dishes you will need to wash because you are measuring each ingredient directly from the container into the mixing bowl without the use of measuring cups.
This scale from OXO is the one I use after it was recommended by Alton Brown. What makes this scale great is the display pulls out to make viewing measurements easier when using a large bowl.
Mixing Bowls: These are some of my favorite mixing bowls. They come in a huge range of sizes, nest together for easy storage, and are easy to clean.
Rubber spatula: For folding batters together, I prefer a stiffer spatula like this one from OXO. It fits comfortably in my hand, is dishwasher safe, and is heat-resistant up to 600 degrees Fahrenheit. Both the handle and head are silicone coated which makes it easy to clean and safe to use with my non-stick cookware and bakeware.
Electric Griddle: While not completely necessary, you could cook the pancakes in a skillet on the stovetop, I prefer cooking items like pancakes and french toast on an electric griddle because I can cook larger batches. This is my favorite electric griddle for making pancakes. It is huge! I can cook nine pancakes at one time.
Whisk together all of the dry ingredients (flour, espresso powder, baking powder, salt, baking soda, and spices) into a large bowl.
Whisk together the wet ingredients (milk, pumpkin puree, brown sugar, eggs, melted butter, and vanilla) in a separate bowl.
Fold the wet ingredients into the dry ingredients, until just combined do not overmix.
Preheat a griddle or skillet to medium heat. Grease with a little butter or cooking spray.
Pour one tablespoon portions of the batter (more if you want larger pancakes) onto the prepared griddle/skillet. Flip the pancakes when they are puffy and bubbles start to form on top. Cook for an additional 1-2 minutes until golden brown.
Serve immediately or keep warm in the oven while you cook the remaining pancakes.
Serve these pancakes with softened butter and pure maple syrup, or go all out and top them which freshly whipped cream, toasted pecans, and a sprinkle of cinnamon.
Add a side of maple sausage or smoky bacon for the perfect weekend meal.
Frequently Asked Questions
No, the baking soda and baking powder are activated the moment they mix with the liquid ingredients. If the batter is mixed too far in advance the pancakes won't rise as well.
Keep cooked pancakes warm on a sheet pan in a 170 degrees Fahrenheit oven.
- Use canned pumpkin puree, not pumpkin pie mix. Pumpkin pie mix already has spices added.
- Don't overmix the batter! A few lumps are fine. If you overmix the pancake batter too much gluten will form and your pancakes will be tough and chewy.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to five days. Reheat the pancakes in the toaster or microwave.
To freeze pancakes:
- Once they have cooled completely, freeze pancakes in a zip-top bag with layers of parchment paper in between each pancake.
- Label the bag with the contents and date.
Pancakes will keep in the freezer for up to 6 months. Pancakes can be reheated directly from the freezer in a microwave or toaster.
Looking for more breakfast carbs?
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