Pumpkin Spice Pancakes

Pumpkin Spice Pancakes.

Pumpkin Spice Pancakes.

Those of you who know me by now, know that I adore anything with pumpkin spice, in fact I have a whole board on Pinterest, devoted to it.  That board gets visited a lot so I figure there are lots of other folks who love pumpkin spice anything as much as me.   Usually those foods revolve around dessert of some sort like cupcakes, pies, cookies, bars or even ice cream….but with pancakes I can bring my addiction to the breakfast table.

These are a perfect fall breakfast and a great way to use up  small amounts of pumpkin leftover from your other baking endeavors.  Sprinkling the tops with cinnamon sugar and adding just a drizzle of syrup is all these need in the way of topping.  I made these on a rainy Sunday morning when we could enjoy a leisurely breakfast.  They were wonderful !

PUMPKIN SPICE PANCAKES

All the ingredients ready.

All the ingredients ready.

Yield:   8 – 12 pancakes

Ingredients:

  • 1  1/4 cups all-purpose flour
  • 2 Tbsp. brown sugar, packed
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Dash ground ginger
  • Dash ground cloves
  • 1 cup milk  (I used 1/3 cup skim milk and 2/3 cup pumpkin spice coffee lightener for extra flavor.)
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 Tbsp. vegetable oil or melted butter

Directions:

1.  In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a whisk to combine.

2.  In another bowl, mix together the milk, pumpkin, egg, and oil or butter.  Add the wet ingredients to the flour mixture and whisk together just until combined.

Add egg-pumpkin mixture to the dry ingredients.

Add egg-pumpkin mixture to the dry ingredients.

The batter may still have a few lumps–that’s okay.

3.  Preheat the oven to 200*F.  Have an oven safe platter or serving dish ready.  Heat a greased griddle or skillet over medium heat.  Once the griddle is hot,  spoon on the pancake batter.  Let cook until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.

Look how they puffed up!

Look how they puffed up!

Transfer the cooked pancakes to the oven safe dish, and place in the oven to keep warm.   Repeat with rest of the batter until it has all been cooked.

4.  Serve warm with cinnamon sugar, maple syrup, and butter as desired.

Nice robust flavor!!

Nice robust flavor!!

Served with breakfast sausages.

Served with breakfast sausages.

SOURCE:   adapted from Martha Stewart

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Pumpkin Spice Latte

Pumpkin Spice Latte

Are you a Starbucks person?  Is that your first stop every morning for a grande, a latte, machiatto, or whatever?   Not me.  No, I prefer to brew my favorite blend at home.  However, at this time of year they feature a flavored coffee that I particularly like because it contains, you guessed it, pumpkin!

Pumpkin Spice Latte:  hot, spicy, so good;  but I’m concerned about the amount of sweetener in it, and after I’ve downed about half the cup, I begin to think it’s just too over-the-top spicy.  So to remedy the situation I experimented with making it at home and I think I’ve come up with an acceptable alternative.  In my version, the sugar is on a sliding scale, so you can adjust to your sweetness level, and although the flavors of pumpkin and spice are there, they are not overpowering.  With this recipe I can make a special cup whenever I want it, and not have to wait for it to be “in season”.

Another reason to like this recipe:  it uses up small amounts of pumpkin from another recipe. Don’t you just hate it when you’re left with a 1/4 cup of this or that?  Now what am I supposed to do with this?  In most cases it gets lost somewhere in the refrigerator, until the day comes when I find it and then MUST throw it out.  EEEEEUWH!     The pumpkin in this case was the perfect amount left over from when I made the Pumpkin Doughnuts.

PUMPKIN SPICE LATTE

YIELD:  2 servings

  • 2 cups milk, or half and half
  • 2 Tablespoons pumpkin puree
  • 1 – 3 Tablespoons sugar (to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice mix
  • 1 cup strong, hot coffee
  • whipped cream

1.  Into a medium saucepan put the milk, pumpkin and sugar.  Heat over medium heat until hot, but do not boil.

2.  Remove from heat and add vanilla, pumpkin spice and coffee.

3.  Pour into two large mugs, and garnish with whipped cream, and an extra pinch of pie spice.  Add a cinnamon stick if you wish.

This tastes like “the real thing”!

Pumpkin Spice Latte

SOURCE:  adapted from “Almost Real”,  the Food Network