Best Spice Pancakes Recipes

HOLIDAY SPICE PANCAKES

Steps:

• In a large bowl, combine the flour, Mulling Spices, sugar, cinnamon, baking powder, salt and nutmeg. In a small bowl, whisk the milk, egg, oil and vanilla. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

PUMPKIN SPICE PANCAKES WITH CINNAMON SYRUP

Steps:

• Spray large nonstick skillet or griddle with cooking spray; preheat over medium heat. Stir together syrup and 1/2 teaspoon cinnamon in small saucepan. Heat over very low heat until warmed.
• Meanwhile, whisk together flour, baking powder, baking soda, salt, remaining 1 1/2 teaspoons cinnamon, nutmeg, ginger and cloves in medium bowl; set aside. Whisk together milk, pumpkin, brown sugar, melted butter and egg in large bowl. Whisk flour mixture into pumpkin mixture until well combined.
• Pour batter 1/4 cup at a time into skillet and cook until golden brown, about 2 to 3 minutes per side. Repeat with remaining batter. Serve immediately with cinnamon syrup and Reddi-wip.

PUMPKIN SPICE PANCAKES

Steps:

• Combine the pancake mix with 3/4 cup cold water in a large mixing bowl and whisk until just combined. Add the pumpkin puree and pie spice and whisk until well incorporated. For each pancake, spoon 2 tablespoons of the batter onto a preheated griddle or nonstick skillet. Cook 2 minutes or until bubbles appear, then turn the pancakes and cook for 2 minutes longer. Transfer the pancakes to a plate and serve with maple syrup and butter (or pumpkin spice compound butter).

SPICE PANCAKES

Steps:

• Mix all ingredients.
• Lightly coat a large skillet with vegetable oil and heat over medium heat. Flip the pancakes when they start to bubble.
• This makes a large batch that freezes and reheats well and they smell wonderful!

FLUFFY PUMPKIN SPICE PANCAKES FROM SCRATCH

Steps:

• In a large bowl add the flour, spices and baking powder. Use a whisk to airate it and get lots of air inches.
• In a seperate bowl, beat the eggs with a beater until foamy - about 3 minutes. Add the yoghurt, milk, pumpkin, vanilla, sugar, and brown sugar. Beat to mix well.
• Pour the egg mix into the flour mix and gently fold to combine.
• Spoon 1/4 of a cup on to a buttered hot pan and cook over a medium heat.
• Let each side cook for about 3 minutes.

HEALTHY PUMPKIN SPICE PANCAKES

Steps:

• Beat eggs well until somewhat frothy.
• Add other ingredients except pumpkin and mix.
• Add pumpkin and mix again.
• Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
• Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.

FIVE-SPICE CHINESE PANCAKES

Steps:

• Place flour, five spice powder, and chives (optional) in a medium bowl.
• Combine milk, margarine, and egg in a separate bowl.
• Add milk mixture to the flour mixture, stirring with a whisk until blended.
• Cover and chill for an hour.
• Place an 8-inch crepe pan or nonstick skillet pan coated with cooking spray over medium-high heat until hot.
• Remove pan from heat and pour scant 1/4 cup of batter into pan; quickly tilt pan in all directions so batter covers the bottom of pan.
• Place pan back on burner and cook about 1 minute.
• Carefully lift edge of pancake with a spatula to test for doneness. The pancake will be ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
• Turn pancake over, cook other side for about 30 seconds.
• Place the pancake on a plate and cool. Repeat until all of the batter is used. Stack pancakes between single layers of wax paper to prevent pancakes from sticking.

IHOP PUMPKIN SPICE PANCAKES

Steps:

• In a medium-sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients. Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended. Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.
• Heat a frying pan to a medium heat or use a griddle and heat to 350 degrees. Oil the cooking area slightly with vegetable oil, and then pour batter onto surface. I find about 1/2 cup of batter creates a pancake that is easy to handle.
• Flip your pancake over when you see the edges of the pancake become dry and small bubbles form on the uncooked side. After pancakes are flipped cook for another minute or two. Turning pancakes is made much easier if you spray your pancake turner with a nonstick spray.
• This recipe makes about nine 4" - 5" pancakes. Serve warm with your favorite syrup.

SPICE RAISIN PANCAKES WITH RUM-RAISIN CREAM CHEESE GLAZE

Steps:

• For the pancakes: In a small saucepan over high heat, combine the rum, orange juice and raisins, and bring to a simmer. Remove the pan from heat and let sit for 15 minutes. Drain the raisins and reserve the soaking liquid.
• In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, baking soda, cardamom and nutmeg. In a smaller bowl, whisk together the buttermilk, melted butter, orange zest, vanilla and eggs. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the rehydrated raisins. Cover and refrigerate for at least 1 hour.
• Brush a generous coat of clarified butter onto a large cast-iron griddle over medium heat. Add a scant 1/4 cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Transfer to a plate. Repeat for the remaining pancakes.
• For the glaze: Beat the cream cheese, confectioners' sugar and vanilla until smooth. Thin out the glaze with some of the raisin soaking liquid¿it should be just pourable.
• Serve 3 pancakes per person, drizzle each stack with the glaze and top with warm maple syrup or honey, if desired. Garnish with confectioners' sugar and fresh mint.

PUMPKIN SPICE SHEET PAN PANCAKES

Steps:

• Position an oven rack in the center of the oven and preheat to 500 degrees F.
• Whisk the eggs, buttermilk, vanilla, salt and 1/2 cup of the granulated sugar in a large bowl until well combined. Drizzle in 6 tablespoons of the butter and stir to combine.
• Whisk the flour, baking powder, baking soda and 4 teaspoons of the pumpkin pie spice in a second large bowl until well combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of the batter in small bowl and set aside.
• Brush a 13 1/2-by-18 1/2-inch rimmed baking sheet with 2 tablespoons of the butter. Pour in the batter, using the spatula to smooth out the top. Tap the tray on the counter a few times to settle the batter.
• Heat the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the apples and cook until slightly softened, about 2 minutes. Remove from the heat. Add the caramel, stir until well coated and set aside.
• Add the brown sugar and 1 tablespoon of the pumpkin pie spice to the reserved batter and stir to combine. Set aside.
• In separate small bowl, mix together the carrots, raisins, 1 tablespoon of the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside.
• In another small bowl, stir together the cranberries, orange zest and juice and remaining 1 tablespoon granulated sugar. Set aside.
• Arrange the baking sheet with a long side facing you. Visualize the pan divided into 4 equal quadrants. Each quadrant will hold a different pancake topping. Arrange the apples over the surface of the upper left quadrant. Next to it on the right, dollop the brown sugar-pumpkin pie mixture, about 1 teaspoon at a time. (You want to see a lot of brown dots sitting on top of the batter.) Using a toothpick or small skewer, swirl the mixture into the batter, making a marbled pattern.
• Sprinkle the carrot mixture over the lower left quadrant under the apples. Use a butter knife or offset spatula to gently mix the carrots into the batter. Sprinkle the cranberry mixture in the lower right quadrant, discarding any extra liquid.
• Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating halfway through, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 20 to 25 minutes.
• Spread the cream cheese over the carrot section using a butter knife or offset spatula. Sprinkle with 1 tablespoon of the confectioners' sugar, followed by the remaining 1/2 teaspoon pumpkin pie spice.
• Stir together the remaining 3 tablespoons confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the swirled pumpkin spice section.
• Serve the pancakes with maple syrup and whipped cream.

BUTTERMILK APPLE SPICE PANCAKES

Steps:

• 1. Mix eggs and buttermilk together. In second bowls, whisk flour, salt, sugar, cinnamon, nutmeg, and ginger Mix wet and dry together.
• 2. Add 3 grated apples and vanilla.
• 3. Drop by tblsp onto hot griddle. Sprinkle with nuts. When brown, turn over and cook 2-3 minutes more. Serve with maple syrup.

PUMPKIN SPICE LATTE BLENDER PANCAKES

Steps:

• Preheat a griddle over medium-high heat.
• Put the oats in a blender and pulse until it becomes a flour. Add the cottage cheese, eggs, pumpkin puree, pumpkin pie spice and instant espresso to the blender and blend until smooth.
• Spray the griddle with nonstick cooking spray. Pour the batter from the blender onto the griddle to make your desired size of pancakes. Cook until golden brown on the bottom, 1 to 1 1/2 minutes. Flip and cook for 1 minute more. Serve topped with the toasted chopped pecans, maple syrup and butter.

SPICE PANCAKES WITH OATMEAL

Steps:

• Grind oats in blender into powder. Set aside.
• Crack eggs into bowl and beat until fluffy.
• Add oil, milk, vanilla, and sugar and stir to combine.
• In a separate bowl [if desired, I usually just add them all the the wet bowl and then stir], combine spices, salt, flour, oats and baking powder.
• Add dry ingredients to wet and stir only until mixed [it will look a little lumpy].
• Pour by 1/4 cup onto non-stick griddle, or into greased frying pan [however you normally cook your pancakes].
• When edges are try and tops are bubbly, flip and cook until they reach a golden brown.