Is there anything more stereotypically fall than pumpkin? And by pumpkin, I of course mean pumpkin spice, because if you asked the opinion of tweens and young adults everywhere what their favorite fall flavor is, it would absolutely be pumpkin spice, but if you presented them with pumpkin puree, most would turn their nose up entirely. In fact, I think pumpkin is notoriously a missing ingredient in the infamous pumpkin spice latte (which isn’t that great, guys? like, it’s pretty good, but try one from a local coffee shop. way, way better). Now, don’t get me wrong: I LOVE PUMPKIN SPICE. I also love pumpkin, but particularly when it’s flavored with cinnamon and nutmeg. So you can hate me; I’m predictable. But I would say the best argument for pumpkin spice (outside of the aforementioned, over-popular latte) is pancakes.
Pumpkin spice pancakes are little soufflés of joy. Cake-like and fluffy from the pumpkin puree, made expertly more delicious by the combination of cinnamon and maple syrup: they are the reason to be excited about breakfast in fall. (I’ll take a step to the side for a moment to say that pumpkin spice waffles are totally amazing as well, I just don’t have a waffle maker. Eh hem, future secret Santa). Instead of maple syrup, I made a maple cider glaze to top these pancakes to switch things up. It is delicious, although I’m usually partial to a traditional version. The glaze is simply outstanding when poured on top of some whipped, melting butter, though, so I’d advise you try it.
Ah, I just love weekend breakfasts. My next job will start after 10 am…
Don’t worry; coffee makes its way into that mug
Pumpkin Spice Pancakes with Maple Cider Glaze
Pumpkin Spice Pancakes
1 cup all-purpose flour (or 1/2 cup whole wheat and 1/2 cup all-purpose, mixed)
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. salt
1 tbsp. sugar
1 cup organic milk, anything but skim
1 1/2 tbsp. butter, melted
1 cup pumpkin puree
1 tsp. vanilla extract
Maple Cider Glaze
2 cups powdered sugar
1 tbsp. maple syrup
2-3 tbsp. apple cider
In a mixing bowl, whisk or sift together the flour, baking powder, spices, and salt. In a separate bowl, whisk together the milk, melted butter, egg, pumpkin puree, and vanilla. Pour the wet ingredients over the dry and whisk lightly, until the batter is just incorporated. Allow to rest.
Prepare the cider glaze by mixing powdered sugar with warmed maple syrup and cider, adding in intervals to achieve a thin consistency.
Heat a skillet to 350 degrees Fahrenheit or a non-stick pan over medium heat. Lightly butter the skillet or pan surface. Add the batter and cook for about 3-4 minutes, until the underside is lightly browned and bubbles appear on the surface. Flip and cook an additional 2-3 minutes until the opposite side has browned and the pancake is cooked through.
Serve immediately, in a photographically-pleasing stack, with maple cider glaze poured over the top. Enjoy with coffee (maybe even a pumpkin spice latte).