American Pumpkin Spice Pancakes Recipe
In autumn in the USA everything turns into “pumpkin spice” – from coffee to desserts. These pancakes with pumpkin purée and warm spices smell like a slice of fall on a plate. They are soft, slightly moist and taste great with a drizzle of maple syrup or honey for a weekend breakfast.
W Stanach puree z dyni w puszce i mieszanka „pumpkin spice” to jesienny klasyk, a takie pancakes często pojawiają się w menu dinerów i domów w okolicach Halloween i Święta Dziękczynienia.
These pancakes capture the classic American pumpkin spice flavor in a simple, cozy breakfast. Pumpkin purée makes them moist and tender, while the mix of cinnamon, ginger and nutmeg fills the kitchen with a warm, autumn aroma.
Dlaczego ta wersja działa
- Dynia dodaje wilgoci i naturalnej słodyczy, więc pancakes pozostają miękkie nawet po wystudzeniu.
- Krótko mieszane ciasto i czas odpoczynku dają puszystą strukturę bez gumowatości.
- Przyprawy są zbalansowane, więc smak dyni nie ginie pod samym cynamonem.
- Średni ogień pozwala dopiec środek, nie przypalając zewnętrznej warstwy.
Chef's tips
Use a thick, well-drained pumpkin purée so the batter doesn’t become too runny. If the batter seems too thick after resting, loosen it with a splash of milk. Cook over medium, not high heat – the pancakes need time to rise and cook through without burning.
How to serve
Serve stacked high with maple syrup, a spoonful of yogurt and a few toasted nuts on top. They’re also great with a side of fresh orange slices or a simple fruit salad.
Na co uważać
- Nie mieszaj ciasta zbyt długo – uaktywniony gluten sprawi, że pancakes będą gumowate i ciężkie.
- Zbyt rzadkie ciasto rozleje się na patelni w cienkie placki, które trudno będzie przewrócić.
- Za wysoki ogień szybko ściemni brzegi, a środek pozostanie surowy i lepki.
Zamienniki
- Mleko krowie możesz zastąpić mlekiem owsianym, migdałowym lub sojowym.
- Cukier biały zamień na trzcinowy lub brązowy, by podbić karmelowy smak dyni.
- Puree z dyni zastąp dobrze odparowanym puree z pieczonej dyni Hokkaido.
- Zamiast syropu klonowego użyj miodu lub domowego sosu karmelowego.
Ingredients
- wheat flour - 220 g
- pumpkin purée - 200 g
- milk - 250 ml
- egg - 2 piece
- sugar - 40 g
- baking powder - 10 g
- cinnamon ground - 5 g
- ginger ground - 2 g
- nutmeg ground - 1 g
- vegetable oil - 30 ml
- salt - 1 pinch
- maple syrup - 60 ml
Preparation
- In a large bowl mix the flour, baking powder, cinnamon, ginger, nutmeg, sugar and a pinch of salt.
- In another bowl combine the pumpkin purée, milk, eggs and 1 tablespoon of oil. Whisk until smooth.
- Pour the wet ingredients into the dry and mix briefly, just until combined. The batter will be quite thick but should still be pourable with a spoon.
- Let the batter rest for 5–10 minutes so the baking powder can start working and the mixture thickens slightly.
- Heat a pan with a thin layer of oil over medium heat. You can gently wipe the pan with a paper towel so there isn’t too much fat.
- Spoon portions of batter onto the pan, about 2 tablespoons per pancake. Fry for 2–3 minutes, until small bubbles appear on the surface and the edges are set.
- Flip the pancakes and cook for another 2 minutes, until golden and springy to the touch.
- Keep the finished pancakes covered so they don’t cool down while you fry the remaining batches.
- Serve warm, drizzled with maple syrup or honey.
Storage
Leftover pancakes can be stored in the fridge for up to 2 days and reheated in a dry pan or toaster. You can also freeze them in layers separated by baking paper and reheat straight from frozen.
I like to make these on chilly weekends and freeze a few portions – they reheat beautifully and make busy weekday mornings feel a bit more like Sunday.
