Pumpkin Spice Latte Pancakes
You can't go wrong with a stack of over-the-top pancakes!
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
35 mins
Total Time:
35 mins
If you're one of those people who lives for pumpkin spice latte season, you have to try these!
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Ingredients
- 3 cups
cake flour
- 1/4 cup
sugar
- 2 Tbsp.
baking powder
- 1 tsp.
kosher salt
- 2 1/2 cups
whole milk, plus more as needed
- 1 cup
canned pure pumpkin puree
- 3 Tbsp.
instant espresso powder
- 1 Tbsp.
pure vanilla extract
- 1/2 tsp.
pumpkin pie spice
- 2
large eggs
Salted butter, for the pan and for topping
- 1/2 cup
heavy cream
- 3 Tbsp.
caramel sauce, plus more for topping
Chopped pecans, for topping
Directions
- Step 1Whisk the flour, sugar, baking powder and salt in a large bowl.
- Step 2In a separate bowl, whisk the milk, pumpkin puree, espresso powder, vanilla, pumpkin pie spice and eggs. Gradually fold the wet ingredients into the dry ingredients until just combined. If the batter is too thick, splash in a little more milk.
- Step 3Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface. Add 1/3-cup scoops of batter to the pan and cook until small bubbles form on the surface and the edges look dry, 2 to 2 1/2 minutes. Flip and cook until golden brown on the bottom and set in the middle, 2 to 2 1/2 more minutes. Repeat with the remaining batter, adding more butter to the pan as necessary.
- Step 4For the whipped cream: Beat the heavy cream and the caramel sauce in a medium bowl with a mixer on medium speed until light and fluffy, about 2 minutes. Top the pancakes with butter, the caramel whipped cream, a drizzle of caramel sauce and pecans.
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