How to make Pumpkin Spice Pancakes easy, like Martha Stewart. Oh, and they’re healthy too.
How have you been lately? And more important, what have you been cooking?
Did you do anything with pumpkin, since it’s that time of the year again?
As for me, I’m all pumpkin lately. After last week’s homemade PSL I stumbled upon Martha Stewart’s pumpkin pancakes recipe and it literally gave me the drools.
But you know, I had some pumpkin purée and spices left from the PSL which I couldn’t let to waste. With these ingredients, I wanted to bring my own touch to this recipe.
So I turned Martha Stewart’s pumpkin pancakes into Blondelish’s pumpkin spice pancakes with… wait for it…. coffee extract.
Yup, you heard it right, coffee extract. You might wonder how I came up with this idea.
Well, it was early in the morning when I found this pumpkin pancakes recipe. It just happened to be awake at that time as normally I am not a morning person.
So all I could think about was breakfast and coffee. Then I thought, why not mix them both and see what comes out? I am not a huge fan of coffee anyway (unless I really need it). This way I might wake up faster and also enjoy coffee.
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Admittedly, I was kind of reluctant in the beginning as it was my first time trying this combo. I thought it might be a wacky idea that could ruin my breakfast.
But hey, if you don’t try you’ll never know, right?
So I gave it a shot and guess what? They were the best pumpkin spice pancakes I had in a long time.
That coffee extract really made a difference in terms of taste.
In terms of waking me up, well… let’s just say I like to sleep well in the morning.
But taste aside, these pumpkin spice pancakes are also healthy. I made them with oatmeal instead of flour, I didn’t add any sugar and the pumpkin purée is loaded with fibers.
So, tasty and healthy? You can’t get better than this.
You can also serve them as dessert. Honey made them sweet enough, but if you really have a sweet tooth you can replace it with toffee sauce.
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Finally, here are a few tips:
- Cook the pancakes on medium heat and keep an eye on them as they can get burned easily.
- You can use any kind of milk, dairy or non-dairy.
- After you blend the pancake batter, it may seem a bit runny. Set it aside for about 10 minutes and it will get denser.
- They are best served warm, with butter and maple syrup, honey, or toffee sauce.
Now I want to see you make them and I can’t wait to hear how you like them. And if you have any wacky idea like the coffee extract, don’t hesitate to try it. You never know what might come out.
So fire up the cooker and let’s make this easy pumpkin spice pancakes recipe, shall we?
And if you would like to see more yummy recipe videos like this one, please Subscribe to my Youtube Channel and let’s cook together.
How to make Pumpkin Spice Pancakes with coffee extract
Pumpkin Spice Pancakes with Coffee Extract Recipe
- 1 1/2 cup (375ml) milk - any kind will do
- 2 cups (180g) rolled oats - gluten-free if needed
- 1 cup (240ml) all natural pumpkin puree
- 3 eggs
- 2 tsp pumpkin spice
- 1 Tbsp baking powder
- 2 Tbsp coffee extract
- 1/4 cup (45g) pitted dates - about 10 dates
- Place all the ingredients in a blender, then blend until smooth, for about 1 minute or so.
- Preheat a pan over medium heat and lightly spray it with non-stick cooking spray. Then, pour in about 1/4 cupful of batter.
- When the pancake's edges start to look dry and little bubbles appear on it, then turn it over (takes about 2 min).
- Once flipped, cook for another 1-2 minutes or until lightly browned and cooked in the middle.
- Serve warm with butter and a drizzle of honey or maple syrup.
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Wait for it – I am about to make this EVEN better than it already is – swap the 1 1/2 cup milk for…CAFE LATE or COFFEE!!!!!!
Thanks for the tip. I’ve actually tried it and was great 🙂 (especially in the morning and before gym to get my energy boost)