Pumpkin Spice Pancakes (or waffles)
October 14th, 2021
Out of nowhere fall is upon us and we have so many great recipes lined up for you guys to kick the season off and warm up to! With school starting, other jobs keeping us busy and the quick scramble to get out all of our cooler weather wear has had us postponing our recipe testing. We couldn’t help ourselves get excited though and quickly made a list of all the fall-inspired recipes to make when we saw how many of you had already started your baking.
First up are these Pumpkin Spice Pancakes (or waffles). They are SO easy and so good. When we were recipe testing, we definitely went overboard on the taste testing front. Is it normal to eat 7 pancakes straight from the griddle without even a plate or maple syrup? In this case, yes, totally acceptable because they are that good. Too bad for the kids, they had to wait until the next day to devour the leftovers after our photoshoot.
The best part about this recipe is how quickly they come together and how different they are from the original pancake recipe. All you have to do is add ¾ cup (about 200 grams) of pumpkin puree and some spices. The spices you don’t even have to measure if you don’t want. Just throw them in, adding a pinch of this and a pinch of that to your liking. If you like more cinnamon, add it. If you hate ginger, omit it. We have included measurements that add a light spice undertone to the pancakes but it is very subtle. If you have ever had American pumpkin pie, these pancakes are similar to that but with less spices and obviously not as sweet (that can be fixed though by a good dowsing of maple syrup).
We thought they were best served simply with butter and maple syrup but if there are nut fans out there, chopped walnuts, hazelnuts or best of all pecans would be great on top. Also, this is such a good way to sneak extra veggies into your kids or picky eaters. We promise, they won’t even know and they will be begging for more!
Recipe
INGREDIENTS
- 250 g of Make and Bake Pancake e Waffle Mix
- 200 ml milk
- 100 g plain yogurt
- 3/4 cup pumpkin puree
- 2 tablespoons melted butter (or oil)
- 2 eggs
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
METHOD
- In a medium bowl, whisk together the eggs, butter or oil, milk, yogurt and pumpkin. Add the mix and whisk just until smooth. Allow the batter to sit for 5-10 minutes to thicken. Preheat a griddle or pan to medium heat.
- When hot, lightly butter and scoop 2 tablespoons of batter onto the griddle. Cook for 1-2 minutes until bubbles form on top and the bottom is golden brown. Flip and cook for another 1-2 minutes.
- Serve hot with butter and maple syrup.
Store leftover pancakes covered in the fridge for up to 5 days. If you like cinnamon, we recommend adding more (we were very conservative with the additional spices).
