Fluffy diner flapjacks can also be enjoyed from the comfort of your home with our Fall Spice Pancake Mix. These autumn-inspired Fall Spice Pancakes, complete with Pumpkin Spice Butter, is the best kind of wake-up call.
Fall Spice Pancake Mix
Makes about 5¼ cups
Ingredients
- 4½ cups all-purpose flour
- 3 tablespoons plus
- 1½ teaspoons baking powder
- 3 tablespoons pumpkin pie spice
- 3 tablespoons sugar
- 1½ teaspoons kosher salt
Instructions
- In a large bowl, whisk together all ingredients until well combined. Store in an airtight container for up to 3 months. Stir well before using.
Fall Spice Pancakes
Makes about 12
Ingredients
- 1 cup canned pumpkin
- 1¼ cups whole milk
- 3 tablespoons unsalted butter, melted
- 1 large egg
- ¼ teaspoon vanilla extract
- 1¾ cups Fall Spice Pancake Mix (see above)
- Pumpkin Spice Butter (recipe follows), maple syrup, and toasted chopped pecans, to serve
Instructions
- Preheat cast-iron griddle over medium heat.
- In large bowl, whisk together pumpkin, milk, butter, egg, and vanilla until well combined. Whisk in Fall Spice Pancake Mix just until combined.
- Spray griddle with cooking spray. Drop batter by ¼ cupfuls onto griddle. Cook until edges are dry and bubbles form in center of pancakes, 3 to 4 minutes; turn and cook until browned, 1 to 2 minutes.
- Serve hot with Pumpkin Spice Butter, syrup, and pecans, if desired.
Pumpkin Spice Butter
Makes about 1 cup
Ingredients
- 1 cup unsalted butter, room temperature
- 2 tablespoons confectioners’ sugar
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon kosher salt
Instructions
- In a medium bowl, whisk together all ingredients until smooth. Use immediately or refrigerate up to 2 weeks.
