Pumpkin Spice Latte Pancakes for One

There are some flavor combinations that just work.

You know the classics: peanut butter & chocolate, pb & j, tomatoes & basil, etc.; and then there are those that are somewhat new but are sure to become classics: strawberries & balsamic vinegar, caramel & sea salt, pumpkin spice & coffee!

For those of you who made (and hopefully liked!) my Pumpkin Spice Latte Streusel Muffins, these pancakes are an absolute must.

I can’t believe this is the first pumpkin pancake recipe I’ve posted, given my obvious adoration of the orange squash. True, the foodie blogosphere is already overrun with recipes for pumpkin pancakes, but I just couldn’t help coming up with (and sharing with you) my own version… for one!

I thought I’d put a twist on the classic Autumn breakfast by adding espresso powder and brewed coffee right into the pumpkin pancake batter in an attempt to replicate the flavor of Starbucks’ popular beverage.

Just like the streusel muffins I made, the flavor of these pancakes dances back and forth between pumpkin pie spice and coffee – but neither flavor overpowers the other.

{*You’ll notice in the ingredient list that I used buttermilk powder rather than regular buttermilk; I did not do this to frustrate you! My standard pancakes-for-one recipe calls for 1/2 cup of buttermilk, but I knew I wanted to use brewed coffee as part of the liquid for these particular ‘cakes. I suppose you could use 1/4 cup coffee and 1/4 cup buttermilk, but then you would be sacrificing some of that tangy buttermilk flavor that I so love in pancakes.

The way buttermilk powder works is as follows: to replace 1/2 cup of buttermilk in a recipe, add 2 Tbsp buttermilk powder to the dry ingredients, and 1/2 cup water to the wet ingredients. Therefore, in this recipe, I still used the amount of buttermilk powder to equal 1/2 cup of buttermilk, but I was also able to use coffee in the liquid ingredients.}

Was that long-winded explanation just a garbled tangle of words?


Who wants to dwell on the technicalities of the recipe when you could just pop over to a grocery store and pick up the necessary ingredients?! In fact, buttermilk powder is a pretty great ingredient to have on hand, as buttermilk in a carton tends to sit in refrigerators until it spoils.

That is, unless you make buttermilk pancakes as frequently as I do ;).

And why the heck not when they’re this easy to make and delicious to eat?!

So put down that stale bagel or push aside that bowl of soggy cereal and make yourself a breakfast worthy of this fantastic time of year!

Pumpkin Spice Latte Pancakes for One

Printer-Friendly Recipe

yield: 1 serving


  • 1/2 cup whole wheat pastry flour
  • 1 tsp cane sugar
  • 1 tsp brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • tiny pinch salt
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp espresso powder
  • *2 Tbsp buttermilk powder (see starred explanation, above)
  • 1 egg white
  • tiny splash pure vanilla extract
  • 1/4 cup brewed coffee or decaf, at room temperature
  • 1/4 cup water
  • 1/4 cup pure pumpkin puree


  1. In a medium mixing bowl, whisk together the flour, cane sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, espresso powder, and buttermilk powder.
  2. In a large mixing bowl, whisk together the egg white, vanilla extract, coffee, water, and pumpkin puree.
  3. Stir dry ingredients into the wet just until moistened.  Set aside to rest.
  4. Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray.
  5. When hot, spoon the batter into the skillet by the 1/4 cupful.
  6. When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
  7. Flip pancakes and let cook for another minute or so, or until golden brown.

Nutritional Information (might just be my lightest pancakes-for-one recipe yet!):

330.5 calories, 1.3 grams fat, 0.0 grams saturated fat, 10.5 grams fiber, 18.1 grams sugar, 13.5 grams protein

32 thoughts on “Pumpkin Spice Latte Pancakes for One

  1. Pingback: The Sweetest Thing
  2. This recipe looks really good. Could you use instant coffee/espresso then use regular buttermilk? That sounds easier then the buttermilk powder. I will try it!

  3. These sound delicious! What would the carbs be?? I love that you post the nutrition but don’t see carbs.

  4. Did you know you can just “spoil” milk right before using it in a recipe by adding 1 Tbsp of white vinegar or lemon juice to a 1 cup measuring cup and filling it the rest of the way with milk (and adjust accordingly)? It’s easier than worrying about having buttermilk (or the powder) on hand.

    That said, if the buttermilk was in its liquid state, would you halve it and halve the coffee measurement? I’m now confusing myself… Basically, I want to eat these tomorrow morning but haven’t bought buttermilk powder in ages, so spoiling milk is my only option. Help! :P

    Thanks for making this recipe, though. It looks amazing.

    1. Sorry for taking a little while to get back to you… I hope the pancakes turned out well for you this morning! I have to experiment with using buttermilk & espresso powder instead of brewed coffee and buttermilk powder.

  5. Meghan thank you for that buttemilk (spoiling regular milk) tip! I’m now confused as well with all of the different ratios. Someone asked if it would be easier to use instant coffee at liquid buttermilk to make it easier, but I wonder if the crystals would dissolve enough in the batter? Anyways, sounds like a great recipe and I can’t wait to try it.

  6. These were certainly tasty but I wish they had a bit more of a pumpkin kick. I could barely taste the pumpkin, unfortunately. Maybe I will include more pumpkin pie spice next time.

  7. YUM!! Made 75 of these this week and took them to work for a special treat for my fellow school bus drivers , they loved them. I freeze them and for breakfest pull 2 or 3 out and microwave and Yummy healthy fast meal!! Thank you so much!!!!!

  8. Made these this morning. Took the idea of 1/4 coffee and 1/4 butter milk (almond milk + 1/2 tsp apple cider vinegar) and they turned out awesome. Actually yielded less cals because I used unsweetened almond milk. Great portion and it is nice to know I can have pancakes while calorie counting! Will make again! Thanks and perfect for one person.

  9. I have already commented but can I just say this is my favorite healthy pancake recipe and I am making it for the 3rd time. Love having it after an early morning workout!

  10. I’m a 14 year old foodie and I absolutely love your blog! I stalked all the recipes last night, and decided that I’m going to make these pancakes for dinner tonight. Every morning this week I’m going to try one of your baked oatmeal variations. Thank you so much! :)

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