Back in my university days, I played on the University softball team, and on the morning of our championships, we all headed to the hotel restaurant for breakfast.
The restaurant had pumpkin pancakes on the menu, which as I am pumpkin obsessed, I, naturally, ordered them. But, since I didn’t like any of the side dishes that they offered, I made the questionable decision to add a side of regular pancakes.
Let’s just say it was way too much food. When the waitress came to clear the table, she took my teammates’ leftovers and looked at me with an authoritative smirk and said “Finish your pancakes” and walked away.
Even though I indulged in all those pancakes, I still crave pumpkin pancakes every fall. That’s how good they are! So, I created this single serve recipe that’s perfect for a cozy morning—no sides necessary.
Toppings for Pumpkin Spice Pancakes
- Roasted Pecans: Adds a nice crunch and nutty flavor.
- Candied Maple Pecans: Sweet and crunchy, these take your pancakes to the next level.
- Maple Syrup: A classic choice that pairs perfectly with pumpkin spice.
- Whipped Cream: Light and fluffy for an indulgent touch.
- Cinnamon Sugar: A sprinkle of this adds warmth and sweetness.
- White Chocolate Chips: For a bit of sweetness and richness.
- Caramel Sauce: Drizzle it on for a decadent treat.
- Apple Slices: Sautéed with a bit of cinnamon for a cozy, autumnal vibe.
- Greek Yogurt: A dollop for creaminess and protein.
Single Serve Pumpkin Pancakes
Ingredients
Bowl 1: Dry Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoon brown sugar
- 1.5 teaspoon baking powder
- 1/4 tsp baking soda
- 1 1/4 teaspoon pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger
- A pinch of salt
Bowl 2: Wet Ingredients
- 1/3 cup milk or buttermilk or your favorite milk alternative
- 1/4 cup pumpkin purée
- 1 egg
- 1 tablespoon melted butter
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your frying pan over low heat (2-4)
- Mix the Dry Ingredients: In a bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Add the Wet Ingredients: In another bowl, combine the milk, pumpkin purée, melted butter, and vanilla. Pour this into your dry ingredients and mix until just combined. A few lumps are fine.
- Rest: Let the batter rest for 3 minutes. This is essential for the fluffiest pancakes.
- Cook the Pancakes: Spray the pan lightly or slightly grease with butter. Pour in about 1/3 of batter for each pancake. Cook until you see bubbles forming—about 2-3 minutes. Flip and cook for another minute or so until they’re golden brown.
- Serve and Enjoy: Stack them up, drizzle with maple syrup, and add any toppings you desire!
