These pumpkin spice pancakes are the perfect autumn breakfast!
Mini Chef was bugging me for pancakes the other morning. Normally, these are a Saturday morning affair around here. But he wanted them NOW. And I caved. Good thing too, because these were scrumptious!
I have to tell you that this will be the first of two recipes. I was in a hurry when I made these, so I simply used pumpkin spice for flavor. But I’m also working on a batch of pancakes that will have actual pumpkin in them. So stay tuned for that!
In the meantime, these should keep you (and any Mini Chef in your home), quite happy for the time being. Scrumptious. Just….. scrumptious.
What Is Pumpkin Spice Made Of?
“Sugar and spice and everything nice! That’s what pumpkin spice is made of!“
Just kidding. But seriously, it’s just a blend of spices that include cinnamon, nutmeg, ginger, and cloves. Although, you’ll find variations on those spices just about anywhere you look. You can find my recipe for pumpkin spice mix here.
Where Does Pumpkin Spice Come From?
Supposedly, the “…McCormick spice company created the Pumpkin Pie Spice—a blend of cinnamon, ginger, nutmeg, and allspice—in 1934 as a shortcut for flavoring the traditional harvest dessert.” (source)CookingLight.com
Is There Pumpkin In Pumpkin Spice?
Nope! Not a single drop! The spices are simply intended for seasoning this popular, orange squash, typically, in pie form (see my pumpkin pie recipe here). But it also has many other uses such as the ever-popular pumpkin spice latte (find my delicious pumpkin spice latte recipe here!), kettle corn (find my kettle corn recipe here), or even as a spice in this delicious almond butter spread (found here).
(You can print the recipe in the recipe card below)
1 cup whole wheat pastry flour – Or try white whole wheat flour. Either will work.
1 ½ cups unsweetened almond milk – Or any milk other than full-fat coconut milk which is too thick
1 tbsp. pumpkin pie spice – no sugar added (see link above)
2 large egg whites – Or 1 large egg
½ tsp. pure vanilla extract – Use the real stuff. Not vanilla flavoring.
Maple syrup – for topping
How To Make Pumpkin Spice Pancakes
Whisk together all ingredients (except maple syrup) in a medium mixing bowl.
Using an oil sprayer, spray a non-stick pan with a very light coat of olive oil. Pour on your pancakes and cook until done.
Serve a stack of hot pancakes topped with maple syrup and a side of scrambled egg whites.
How To Store Pancakes
Pancakes will last in the fridge for 2 to 3 days if kept in an airtight container.
Can You Freeze Pancakes?
You can! But I highly recommend putting a small piece of parchment between each pancake so you don’t end up with a clump that is stuck together. Thaw overnight in the fridge.
How To Reheat Pancakes
You have a few options.
- Microwave – Undoubtedly the fastest option.
- Toaster oven – Works well, but don’t over cook or your pancakes will get really dry.
- Stovetop – Warm them in a dry skillet (cast iron works best), flipping frequently to avoid burning.
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Pumpkin Spice Pancakes Recipe
Pumpkin Spice Pancakes
- 1 cup whole wheat pastry flour (affiliate link)
- 1 ½ cups unsweetened almond milk, or any milk other than coconut milk which is too thick
- 1 tbsp. pumpkin pie spice, no sugar added (see link above)
- 2 large egg whites (or 1 large egg)
- ½ tsp. pure vanilla extract
- maple syrup for topping
- Whisk together all ingredients (except maple syrup) in a medium mixing bowl.
- Using an oil sprayer, spray a non-stick pan with a very light coat of olive oil. Pour on your pancakes and cook until done.
- Serve a stack of hot pancakes topped with maple syrup and a side of scrambled egg whites.