So I actually made these Pumpkin Spice Pancakes a long time ago – back when I created this brunch with Keurig – and never got around to posting the recipe. Until now. So get excited… because I am!
Pancakes are probably one of my top 5 favorite foods. No, really. My top 5 (in no particular order) are pancakes, blueberries, granny smith apples, cucumbers, and pasta. Burgers, brisket, and chicken pho are usually in the top 10, but my top 5 has pretty much been set in stone since I was like 7 years old. I’m nothing if not consistent.
So you might be like “Amanda, pumpkin spice season is already over”. False. As long as Starbucks is serving its Pumpkin Spice Lattes or Pumpkin Spice Bread, it’s pumpkin spice season. And they’re still serving the latter so pumpkin spice lives on.
Plus these pumpkin spice pancakes were just too yum not to share!
The only “special” ingredients you need for this recipe are pumpkin pie spice, a Keurig brewer, and Pumpkin Spice Coffee K-Cups. If you don’t have a Keurig, you can always just brew your own Pumpkin Spice Coffee at home as well (turns out just the same)! But that’s a lot more work soooooo…. let’s just assume you’re using a Keurig.
Pancakes have always been one of my favorite foods... in college, whenever I was having a bad day, one of my roommates would always make me a giant tray of pancakes in an effort to make me feel the least bit better. And it always worked. Literally every time. This recipe was actually adapted by one of my favorite recipes I've ever posted on the blog - my recipe for Easy Buttermilk Pancakes. Because Pumpkin Spice makes everything better.
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 2 teaspoons of pumpkin pie spice
- 1 teaspoon of baking soda
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 3 tablespoons of sugar
- 2 large eggs, lightly beaten
- 1 cup of freshly-brewed Pumpkin Spice Coffee
- 1 1/2 cups of buttermilk
- 4 tablespoons of butter, melted, plus extra butter for the skillet
- pinch of cinnamon
- In a medium-sized mixing bowl, combine the dry ingredients before adding the vanilla extract, eggs, coffee, buttermilk, and melted butter.
- Whisk to incorporate until the small to medium lumps form in the batter.
- Heat the stovetop on medium heat. Once the stovetop is deemed “hot enough”, place a skillet on the stovetop and melt about 1/2 tablespoon of butter in the center before pouring about 1/4 cup of the batter onto the skillet. Make sure the pancakes are placed at least 2 inches away from one another.
- When the pancakes begin to bubble on top and you can easily slip a spatula underneath (it should be golden brown on the bottom). Flip it.
- Cook until the pancake is golden brown on the bottom and you can easily slip a spatula underneath (about 1-2 minutes per side).
- Place the pancake on a side plate and repeat the cooking process until all of the pancakes are cooked. Serve with a ton of maple syrup!