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
- 1 cup milk
- 0.5 cups pumpkin puree
- 2 large eggs
- 0.25 cups butter , melted
- 1.67 cups flour
- 3 tablespoons brown sugar
- 1 tablespoon espresso powder
- 2 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- 0.5 teaspoons salt
- 2.5 tablespoons cinnamon butter , or as needed
- 5 tablespoons pure maple syrup , or as needed
Instructions
-
1
Whisk together milk, pumpkin, eggs, and melted butter in a large bowl until smooth.
-
2
Whisk together flour, brown sugar, espresso powder, baking powder, pumpkin pie spice, and salt in a bowl.
-
3
Add dry ingredients to wet ingredients, and stir until moistened. A few lumps are fine.
-
4
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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5
Serve warm with cinnamon butter and maple syrup.
Nutrition Facts
Per serving
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