Amazing Silver Dollar Pumpkin Spice Latte Pancakes

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.

If you love pancakes as much as I do you will want to try these strawberry oatmeal pancakes or these mango pancakes.

Ingredients

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.

Equipment

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 bake ware.

Electric Griddle: While not completely necessary, you could cook the pancakes in a skillet on the stove top, I prefer cooking items these coconut mango pancakes and this potato bread 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.

Directions

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.

📖 Recipe

Amazing Silver Dollar Pumpkin Spice Latte Pancakes

Author: Erica Schramek

Turn your favorite fall beverage into these fluffy mini silver dollar pumpkin spice latte pancakes. They are perfect for PSL season.

5 from 1 vote

Cook Mode

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast Recipes

Cuisine American

Servings 4 Pancakes

Calories 587 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2½ cups all-purpose flour
• ▢ 3 tablespoons instant espresso powder
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon baking soda
• ▢ 1 ½ teaspoons ground cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground ginger
• ▢ ¼ teaspoon ground cloves
• ▢ 2 cups milk
• ▢ 1 15 oz. can of pumpkin puree
• ▢ 6 tablespoons brown sugar
• ▢ 2 large eggs
• ▢ ¼ cup unsalted butter melted
• ▢ 1 tablespoon vanilla extract

Instructions

 

• Whisk together all of the dry ingredients (2½ cups all-purpose flour, 3 tablespoons instant espresso powder, 1 tablespoon baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon ground cloves) into a large bowl.
• Whisk together the wet ingredients (2 cups milk, 1 15 oz. can of pumpkin puree, 6 tablespoons brown sugar, 2 large eggs, ¼ cup unsalted butter, and 1 tablespoon vanilla extract) 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.

Notes

Tips

• 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.
• Use canned pumpkin puree, not pumpkin pie mix. Pumpkin pie mix already has spices added.
• Keep cooked pancakes warm on a sheet pan in a 200 degrees Fahrenheit oven.

Storage

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:

1. Once they have cooled completely, freeze pancakes in a zip-top bag with layers of parchment paper in between each pancake.
2. 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.

Nutrition

Serving: 10PancakesCalories: 587kcalCarbohydrates: 88gProtein: 16gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 127mgSodium: 1124mgPotassium: 470mgFiber: 3gSugar: 24gVitamin A: 713IUVitamin C: 0.05mgCalcium: 384mgIron: 5mg

Have you tried this recipe?Mention @raspberriesandkohlrabi or tag #raspberriesandkohlrabi!

Looking for more breakfast carbs?

• How to Make Amazing French Toast
• Homemade Crispy Waffles
• Sourdough Banana Bread

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