Now that it’s finally feeling like fall, it’s time to celebrate with pumpkin spice pancakes!
My kids LOVE this time of year. Why? Because they know a few things:
(1) It’s fall.
(2) Mama loves pumpkin.
(3) Mama loves decorating with pumpkins, seeing things with pumpkins, and making things with pumpkins.
(4) Mama is probably going to make some pumpkin pancakes.
And with that, they are right! I am going to make pumpkin pancakes, because I do love fall. I love the smell of all things fall, and pumpkins are right at the center of all of that.
If you’ve been following my blog for a while, then you also know that I love all things, homemade & handmade. If you can DIY-it, then girl do it!
If you can find a recipe, and work at it, and work at it, until you can get it right, then the sense of accomplishment that you will feel in doing so, whatever it be, will be monumental.
A lot like my homemade pancakes recipe this one starts with the same set of dry and wet ingredients + just add a little bit of canned pumpkin. Okay, so moment of truth:
Q: Can you make a pumpkin pie from one of the pumpkins that you find at the store or at a pumpkin patch?
A: Yes & no.
Yes you can make a pumpkin pie from a pumpkin that you find at the store or pick out at the pumpkin patch, but it’s got to be a “pie pumpkin” or a “sugar pie pumpkin”. (Look for the label or ask an associate before you buy it with making a pie out of it, in mind).
The sugar pie pumpkin is going to have the proper consistency for making pies with it, versus any old pumpkin that comes out of the pumpkin patch.
Different pumpkins are used for different things. Other than decorating, some make really good dried out gourds. Some are great for roasting in large chunks. Some are good for roasting the seeds. And some are good for making pies. If you want to make a pie, you’ll need a pie pumpkin or a sugar pie pumpkin. (We actually grew those one year. Fun fact 🙂
In addition to making up a batch of these yummy pumpkin pancakes, I almost never, ever, ever, ever, serve them without a doll-up of whipped cream and a little sugar pumpkin. Hey, that’s what makes them after all!
If you’re ready to bring a little bit of fall into your morning (& into your stomach-lol) then let’s get to it!
Homemade Pumpkin Pancakes
(Recipe by Things She Makes – October 5, 2019 * serves 6)
1 cup of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
2 tablespoons of granulated sugar
1 teaspoon of nutmeg
2 tablespoons of vegetable oil
2 teaspoons of vanilla extract
1/2 cup canned pumpkin puree
1 cup of milk
In a large mixing bowl with a whisk, combine all of the dry ingredients (all-purpose flour, sugar, salt, baking powder, and nutmeg) and combine until completely smooth. *Note: If you choose to skip this step and throw everything in the bowl (wet and dry ingredients) and start mixing, then you are going to have a clumpy pancake mix. You’re welcome!
Add in all of your wet ingredients & to the dry mixture and blend again with your whisk until all completely smooth.
Pour 1/2 cup of the batter onto your pancake griddle or waffle iron, depending on the size of pancakes or waffles that you’d like to make and enjoy.
*Note: For the size of pancakes that I made in these pictures, I made them on a flat round griddle on the stovetop and I used 1/4 cup measurements of the batter for each one, because I wanted this perfect round size.
(They were DELISH btw……)
I hope that you enjoy. Let me know in the comments below how you served yours!