These pumpkin spice latte pancakes are perfect for a nippy fall day. The coffee flavor is not overwhelming, but it’s not subtle either! We like them with cinnamon butter and maple syrup.
Ingredients
- milk: 1 cup
- pumpkin puree: 0.5 cup
- eggs: 2 piece
- butter: 0.25 cup (melted)
- 2/3 cups all-purpose flour: 1 piece
- brown sugar: 3 Tbsp
- espresso powder: 1 Tbsp
- baking powder: 2 tsp
- 1/2 teaspoons pumpkin pie spice: 1 piece
- salt: 0.5 tsp
- 1/2 tablespoons cinnamon butter: 2 piece (or as needed)
- pure maple syrup: 5 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Whisk together milk, pumpkin, eggs, and melted butter in a large bowl until smooth.
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Whisk together flour, brown sugar, espresso powder, baking powder, pumpkin pie spice, and salt in a bowl.
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Add dry ingredients to wet ingredients, and stir until moistened. A few lumps are fine.
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Heat a lightly oiled griddle over medium heat to 350 degrees F (180 degrees C). Drop batter by large spoonfuls onto the griddle to form 3-inch pancakes. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
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Serve warm with cinnamon butter and maple syrup.
