Back-to-school week and autumnal weather means sweaters, crunchy leaves, fires in the fire place—and yes, pumpkin spice lattes.
Are you a fan? I am. I love the sweet and spicy flavors of this fave fall beverage. Even just the aroma puts me right into the mood of the season.
I love playing with these flavors and incorporating them into all kinds of snacks and treats, like these pancakes!
Pumpkin pancakes are always in rotation here, once the weather turns. The canned pumpkin adds moistness, a delicious and subtle flavor and a hit of vitamin A, too (who says pancakes can’t be healthy?). And I love the pretty orange hue.
To get these into “PSL” mode, I simply added some pumpkin pie spice (available in the spice aisle of most grocery stores) and instant espresso powder. I also swapped out my regular milk for the tang of buttermilk. (I’ve got a tip for how to make your own buttermilk below.)
These simple tweaks add no additional work to simple pancakes yet elevate them to Sunday brunch status!
All images via Sheri Silver
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