Hello, Pancakes – It’s Pumpkin Spice O’Clock!

The air is crisp, the leaves on the trees are turning colors, and the smell of warm pumpkin spice is in the air! It’s finally time for some beautiful light and fluffy Pumpkin Spice Pancakes! What better way is there to start your chilly autumn morning? Begin with a tall stack of warm, golden pumpkin spiced goodness, mercilessly drowned in maple syrup, crowned with a pillow of creamy yogurt, and blanketed in freshly chopped pecans.

If autumn had a flavor – it would be this one. These pancakes warm you up from the inside out and give you all the autumn feels!

A Tried and True Family Recipe

Every morning from September through October, my family must have a big piping hot mug of Pumpkin Spice Coffee with Pumpkin Spice Creamer. Then when the weekend finally comes, it’s time to make a tall stack of these light and fluffy Pumpkin Spiced Pancakes. In fact, this is the kid’s most requested breakfast every morning, all autumn long.

This recipe is actually my husband’s own. He makes the best pancakes in this family. In fact, he makes the best pancakes that I’ve ever eaten! So today (with his permission). I am sharing his recipe with the world. After all, we can’t keep such a treasure to ourselves. It just wouldn’t be fair!

Cooking Tips and Suggestions

• If using a stainless steel skillet, coat the bottom of the skillet with vegetable oil. This will also give a crispier edge to the pancake, which I prefer.
• Did you make too many Pancakes? These will freeze very well in a zipped-top-freezer bag. They reheat wonderfully in a toaster oven, skillet, or microwave.
• If the bottoms of the pancakes are too dark, but the bubbles are still collapsing, then the skillet is too hot. Remove from the heat, and turn down the temperature. After about a minute, return the skillet to the heat and try again.
• If you never see the bubbles on the top, but the bottom is golden brown, the batter is too thick. You can use the thick pancake batter but will need to flip it according to the color of the cooking side, or you can thin out your mixture with more Cashew milk. Add a small amount at a time, until you get the right consistency. Humidity and elevation could play a factor in this arena.

Topping Suggestions:

Traditionally we use maple syrup to top our pancakes. However, these Light and Fluffy Pumpkin Spice Pancakes would also be a show-stopper using some Apple Butter between each layer, or even a bit of ginger marmalade.

The History of an Obsession

Since 2003 Starbucks has had the United States obsessed with pumpkin spice. It all started with the Starbucks Pumpkin Spice Lattes (or PSL for short). When they first debuted, just about everyone in the U.S. became obsessed with having a Pumpkin Spice Latte, myself included. Then other confections began to appear on the food scene. The pumpkin spice obsession made its way into everything from pastries, cookies, and pies to many stranger options such as hummus, pet food, and cough medicine. Yes, cough medicine. Okay, so how far is too far?

Don’t get me wrong, I am obsessed with pumpkin spice, but I have standards. Let’s put it this way: I only use it in recipes that are deserving of pumpkin spice. Trust me on this one. Try these pancakes. They belong together!

So what’s in Pumpkin Spice? Cinnamon, nutmeg, cloves, allspice, and ginger – that’s it! If you cannot find a premixed pumpkin spice at your local grocery store or online, now you can whip up some at home!

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