Pumpkin Spice Pancakes

Hello all! So I just whipped up a new recipe for some pimped-out pumpkin spice pancakes and they are pretty darn delectable if I do say so myself. These pancakes taste like fall with every bite (you know, if fall had a taste) and chances are you'll probably become addicted to them (sorry bout it).


Wet Ingredients:

- 1 cup of pumpkin puree
- 1 cup of almond milk
- 1 egg
- 2 tablespoons of vegetable oil

Dry Ingredients:

- 2 cups of whole wheat flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 tablespoon of brown sugar
- 1 teaspoon of allspice
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ginger
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of salt


- Figs
- Pomegranate
- Butternut Farms Maple Syrup


Begin by whisking the dry ingredients together (except for the vegetable oil) in a medium-sized bowl. In a separate bowl, combine the wet ingredients and continue mixing until all ingredients are uniform. Add the wet mixture into the whisked, dry ingredients and stir until the batter has become consistent.

Add the two tablespoons of vegetable oil into a non-stick pan, making sure that you tilt the pan in a circular motion to cover the entire surface area. On medium-high heat, begin to cook the pancakes. Add three tablespoons of batter into the center of the pan. Use the back of your spoon to smooth out the top of the batter, spread it evenly, and circularize it (I think I made that word up) so you have a pretty, round shape (ain't nobody got time for deformed pancakes). Once you've got a crisp, golden color on the bottom side, flip it over and cook the second and final side for the same amount of time. Typically, you can flip it once you start to see a few bubbles popping up in the batter. I make pancakes all the time so I just kinda "know" when they're ready, but if you go to flip it and it's still too wet, just leave it on for a few seconds longer. Complete these steps for rest of the batter and re-oil the pan if needed.

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Now for the fun part - TOPPPINGSSSS! Transfer the pancakes to a plate and last but certainly not least, add your bling bling to the stack! I topped these babies with figs, pomegranates, and a maple syrup drizzle. The 'Butternut Farms' brand from William Sonoma is my absolute favorite! The cute leaf-shaped syrup bottle is from William Sonoma as well from their 'Maple Leaf Syrup' brand, but I haven't been able to find it in stores or online for a while so I just keep reusing the bottle haha.