You NEED these in your life this weekend. Because seriously, does anything say lazy Fall Sunday better than Pumpkin Spice Latte Pancakes?!
That’s right, we fully #PSL’ed these pancakes.
Pumpkin pancakes are a home run every time, but would it really be fall if we didn’t try to #PSL everything?!
So with the small addition of a tablespoon of espresso (or strong black coffee), these pancakes are upleveled—the coffee helps to balance out the sweetness of the pumpkin.
I also added a handful of old-fashioned oats—I feel like I’m always hungry 2 hours after a pancake breakfast, so the oats give them a little more staying power!
You’ve gotta make these pancakes part of your weekend. They’re super easy (a must on lazy weekend mornings) and SO yummy. All they need is a heavy drizzle of warm maple syrup and a big mug of coffee on the side (preferably pumpkin!).
And the leftovers (if you have any!) are AWESOME as a Monday morning breakfast—just toss ’em in the toaster quickly and spread with some almond butter and a small drizz of maple syrup. Talk about a good way to start the week!
- 3/4 cup white flour
- 1/2 cup wheat flour
- 1/4 cup oats
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 1/2 tablespoons pie spice
- 1/2 teaspoon salt
- 1 cup milk
- 6 tablespoons pumpkin puree
- 2 tablespoons melted butter
- 1 egg
- 1 teaspoon espresso or strong coffee
- coconut oil spray
Whisk white flour, wheat flour, oats, sugar, baking powder, pie spice and salt in a large bowl.
In a small separate bowl, whisk together milk, pumpkin puree, melted butter, egg and espresso.
Stir mixture into dry ingredients.
Spray skillet with coconut oil and heat over medium heat: pour in 1/4 cup batter for each pancake.
Cook pancakes about 4 minutes per side. Serve with syrup.