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–+ servings
Stack of pumpkin spice latte pancakes on a white plate topped with whipped cream.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 4 Pancakes
Calories: 587kcal
Author: Erica Schramek

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
  • 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
US Customary - Metric

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: 10Pancakes | Calories: 587kcal | Carbohydrates: 88g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 1124mg | Potassium: 470mg | Fiber: 3g | Sugar: 24g | Vitamin A: 713IU | Vitamin C: 0.05mg | Calcium: 384mg | Iron: 5mg