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For perfect pumpkin spice pancakes, you need a mix of dry and wet ingredients. Dry Ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt Wet Ingredients: - 1 cup pumpkin puree (canned or fresh) - 2 tablespoons brown sugar - 1 large egg - 1 cup milk (dairy or non-dairy) - 2 tablespoons melted butter or coconut oil These ingredients combine to give your pancakes a rich flavor and fluffy texture. The pumpkin puree brings moisture and a lovely orange hue. A great maple glaze makes your pancakes shine. Here are some options. Maple Syrup Options: - Pure maple syrup is best for flavor. - Use grade A for a lighter taste or grade B for a stronger flavor. Optional Flavor Enhancements: - Add a pinch of cinnamon for warmth. - Mix in a touch of vanilla extract for sweetness. Playing with these ingredients can boost your glaze. This simple syrup adds a sweet finish to your pancakes. Enjoy the warm, cozy taste! To start, we need to mix the dry ingredients. In a large bowl, add: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt Whisk these together until they blend well. This step ensures even flavor in every bite. Next, we combine the wet ingredients in another bowl. You will need: - 1 cup pumpkin puree - 2 tablespoons brown sugar - 1 large egg - 1 cup milk (dairy or non-dairy) - 2 tablespoons melted butter or coconut oil Mix these until smooth. Then, pour the wet mix into the dry mix. Stir gently until just combined. It’s fine if some lumps remain; overmixing can make pancakes tough. Now, let’s cook those pancakes! Preheat a non-stick skillet over medium heat. Lightly grease it with some butter or oil. Once the skillet is hot, pour about 1/4 cup of batter for each pancake. Cook for 3-4 minutes. You will see bubbles form on the surface, and the edges will look set. Carefully flip the pancakes. Cook for another 2-3 minutes until they turn golden brown. Keep the pancakes warm in a low oven while you finish the rest of the batter. For the maple glaze, heat maple syrup in a saucepan over low heat. Warm it just until it gets nice and cozy. If you want to add a twist, mix in a sprinkle of pumpkin spice to the syrup. This gives the glaze a special flavor that matches the pancakes. Serve your pancakes stacked high, drizzled with the warm maple glaze. Enjoy every bite of this delightful dish! To make great pancakes, avoid overmixing the batter. Mix until just combined. A few lumps are okay. Overmixing makes pancakes tough. Use the right cooking temperature. Preheat your skillet to medium heat. A non-stick skillet works best. If the pan is too hot, pancakes will burn. If too cool, they won’t cook through. You can add fun toppings to your pancakes. Try whipped cream, nuts, or fresh fruit. Each adds a unique taste. Spice variations can also elevate your pancakes. You can mix in a pinch of cardamom or allspice. This gives your pancakes a new twist. Experiment with flavors you love! Presentation matters! Stack the pancakes high for a nice look. Drizzle the warm maple glaze over the top. Add a sprinkle of cinnamon for color. Pair your pancakes with a side of crispy bacon or sausage. The savory flavor contrasts well with the sweet pancakes. You can also serve them with hot coffee or spiced tea for a cozy breakfast experience. {{image_2}} Gluten-free alternatives: You can swap the all-purpose flour for a gluten-free mix. Look for one that has a good blend of flours. Almond flour works too, but it may change the texture slightly. Vegan substitutions: To make these pancakes vegan, use a flax egg instead of a regular egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes. For milk, any non-dairy milk works well. Coconut oil can replace the butter for a rich flavor. Adding chocolate chips: If you love chocolate, fold in some chocolate chips to the batter. They add a sweet surprise in each bite and pair well with the pumpkin spice. Using different spices: Try mixing in other spices like cardamom or allspice. These can add a unique twist to the flavor profile. You can also adjust the cinnamon and nutmeg amounts to suit your taste. Pancake sandwiches: For a fun twist, make pancake sandwiches. Spread a layer of peanut butter, Nutella, or cream cheese between two pancakes. This makes for a tasty breakfast or snack. Incorporating fruit: Top your pancakes with fresh fruit like sliced bananas or berries. You can also add cooked apples or pears for a warm, delicious touch. To keep leftover pancakes fresh, stack them with parchment paper in between. Place the stack in an airtight container. You can also wrap each pancake in plastic wrap. This method keeps them from sticking together. Store the pancakes in the fridge for up to three days. When you're ready to enjoy them again, you can reheat them easily. Place the pancakes on a microwave-safe plate. Heat for about 30 seconds to one minute, depending on your microwave. If you prefer a crispy texture, warm them in a skillet over low heat for a few minutes. Flip them once for even heating. For maple glaze, store any leftover syrup in a sealed container. Keep it in the fridge for up to two weeks. If you use pure maple syrup, it can last much longer. Just make sure the cap is tight to keep it fresh. You can use leftover glaze in many ways. Drizzle it over oatmeal or yogurt for breakfast. You can also use it to sweeten tea or coffee. Another fun idea is to pour it over ice cream for a tasty dessert. Can I make the batter in advance? Yes, you can. Prepare the batter and store it in the fridge. Use it within 24 hours for best results. Just stir it gently before cooking. This saves time on busy mornings. Do I need to use pumpkin puree? Yes, pumpkin puree is key for flavor and moisture. You can use canned or fresh. If you want a different taste, try applesauce. It won’t taste the same, but it will be delicious. How can I thicken my maple glaze? To thicken your glaze, heat it gently and let it reduce. This will concentrate the flavors. You can also add a bit of cornstarch mixed with water. Stir until it thickens to your liking. What can I substitute for maple syrup? If you don’t have maple syrup, honey works well. Agave nectar is another great option. Both add sweetness and flavor. Just keep in mind that the taste will change a bit. Can I freeze pancakes? Yes, you can freeze pancakes. Let them cool, then stack and wrap them tightly. Use parchment paper between layers. This keeps them from sticking together. They’ll taste great when reheated. How to tell when pancakes are done cooking? Pancakes are done when bubbles form on the surface. The edges should look set. Flip them carefully and cook until golden brown. This usually takes about 3-4 minutes per side. You now have all the tools to make great pumpkin spice pancakes and maple glaze. You learned about essential ingredients, step-by-step instructions, and helpful tips for the best texture. Dietary adaptations and flavor variations let you be creative. Storing pancakes and glaze is easy, so nothing goes to waste. Enjoy the process and have fun with your pancakes. This dish can bring warmth and joy to any meal. So go ahead, whip them up, and delight in your creation!

Pumpkin Spice Pancakes with Maple Glaze

Indulge in the flavors of fall with these delightful Pumpkin Spice Pancakes with Maple Glaze! Perfectly spiced and fluffy, they will warm your mornings and impress your guests. This easy recipe blends pumpkin puree with aromatic spices and a sweet maple glaze that brings everything together. Ready in just 25 minutes, these pancakes are sure to become a breakfast favorite. Click through to explore the full recipe and treat yourself today!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup pumpkin puree (canned or fresh)

2 tablespoons brown sugar

1 large egg

1 cup milk (dairy or non-dairy)

2 tablespoons melted butter or coconut oil

Maple syrup (to taste)

Instructions
 

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined.

    In another bowl, combine the pumpkin puree, brown sugar, egg, milk, and melted butter. Mix until smooth.

      Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.

        Preheat a non-stick skillet or griddle over medium heat and lightly grease with a bit of butter or oil.

          Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes or until bubbles start to form on the surface and the edges look set.

            Flip the pancakes and cook for another 2-3 minutes until golden brown. Keep warm in a low oven while you repeat with the remaining batter.

              To prepare the maple glaze, simply heat maple syrup in a saucepan over low heat until warm, or mix a little pumpkin spice into the syrup for an extra kick.

                Serve the pancakes stacked high, drizzled with warm maple glaze, and optionally topped with whipped cream and a sprinkle of cinnamon.

                  Prep Time: 10 mins | Total Time: 25 mins | Servings: 4