Just here to serve you that sweet Autumn thirst trap, you can thank us later.
Grab a hot cup of coffee and start your day right with this seasonally appropriate stack of thick, fluffy American style pancakes.
It’s the perfect easy beige breakfast or brunch for a chilly morning in the fall.
Packed with pumpkin goodness and warming spices and drizzled in maple syrup, chocolate chips & pecans, it’s the perfect easy beige breakfast or brunch for a chilly morning in the fall.
We can’t guarantee leftovers, so think fast and tuck in!
For the Pancakes
- In two seperate bowls, mix together the wet ingredients – half the milk, egg and the pumpkin
- In the other bowl combine your dry ingredients – flour, baking powder, baking soda, allspice, cinnamon, ginger and a pinch of salt.
- Stir your dry ingredients into the pumpkin mixture adding the rest of the milk as you go, add more milk until you reach the consistency you desire.
- Heat your pan with a light coating of oil over medium heat. The trick is to cook your pancakes low and slow.
- Ladle the batter onto your pan using about 2 tablespoons of the mixture.
- When the pancake starts to show bubbles forming flip it over, cook until nicely browned. You can always cut your first one in half to gauge if it’s cooked all the way through.
- If you’re making a lot of pancakes place them on a baking tray in the oven on a low setting to keep them warm.
For the toppings
- Obviously what you place on pancakes is completely up to you, we went with toppings that would enhance the spices fall flavours
- To make a cream cheese frosting we combined whipped cream, cream cheese, and a teaspoon of cinnamon. You could also add sugar or vanilla if you’ve got a sweeter tooth