Pumpkin spice pancakes are one of the most popular breakfast dishes at summertime, with recipes from the likes of the Bournemouth Cottage, The Oakes, and even the UK’s National Health Service.
They’re also a great way to celebrate pumpkin, as it’s a seasonal food that tastes best on the pumpkin pie and not in a cupcake, like it usually is.
This recipe uses cinnamon and nutmeg to add a hint of spice, and then uses a whole pumpkin in the filling.
Read more about making pumpkin spice pappas.
1 teaspoon pumpkin spice 1/2 teaspoon cumin 1 teaspoon salt 2 teaspoons pumpkin puree 1 tablespoon butter 1 teaspoon white sugar 1 cup warm milk 1/4 cup sugar 2 large eggs 1 cup flour 1/8 teaspoon cinnamon 1 tablespoon baking powder 2 tablespoons baking soda 1 tablespoon ground cloves 3/4 teaspoon nutmeg 1 tablespoon ginger 1 teaspoon dried basil 1 teaspoon ground cinnamon 1/3 cup milk 1 teaspoon vegetable oil for frying 1 tablespoon pumpkin pie spice 1 cup whole pumpkin 1 teaspoon cinnamon salt and pepper to taste Directions Combine all the spices in a large bowl and set aside.
Add the milk and stir to combine.
Add sugar, cinnamon and pumpkin pureé and stir.
Cover and refrigerate until ready to use.
Heat a large saucepan over medium-high heat.
Add butter and heat until shimmering, stirring frequently.
Add pumpkin purees and whisk until well combined.
Add milk and milk mixture to pan and stir until smooth.
Add eggs, stir until incorporated.
Pour into prepared pan, pressing the batter down into the mixture, about 1 inch down from the top.
Pour the milk mixture over the batter and mix until well blended.
Transfer to a bowl and sprinkle with cinnamon.
Repeat with remaining spices.
Drizzle with remaining cinnamon and sugar and serve.
Recipe Notes If you’re making a pumpkin spice pie, the batter may need to be slightly thinner to create a layer of pumpkin filling.
You can also try a thicker filling by adding more flour to the batter to create more layers. 3.2.2877