Pumpkin Spice Latte Pancakes for One

As the leaves start to change and the air gets a little crisper, there’s no better way to welcome the fall season than with a cozy breakfast that captures the essence of autumn. These “Pumpkin Spice Latte Pancakes for One” are a perfect morning treat that combines the warmth of a pumpkin spice latte with the comfort of pancakes, all in a single serving. Let’s dive into this delightful recipe that will fill your kitchen with the aroma of fall.

Ingredients

• 1/3 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
• 1/4 cup pumpkin puree

Instructions

Preheat Your Griddle or Pan:

Heat a non-stick skillet or griddle over medium heat while you prepare the pancake batter.

Mix Dry Ingredients:

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.

Combine Wet Ingredients: In another bowl, mix the pumpkin puree, cooled brewed coffee, milk, vanilla extract, egg, and melted butter until well combined.

Blend the Batter:

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

Cook the Pancakes:

Grease your skillet or griddle with a little butter or oil. Pour 1/4 cup of the batter onto the hot surface for each pancake. Cook until you see bubbles forming on the surface (usually 2-3 minutes), then flip and cook for an additional 1-2 minutes until both sides are golden brown.

This recipe makes a perfect single serving, but feel free to double or triple the ingredients if you’re serving a crowd or want leftovers. Pair your pancakes with a hot cup of coffee or a steamed latte for the ultimate autumn breakfast experience.

Estimated Nutrition per Serving

Calories: 280

Total Fat: 9g

Saturated Fat: 5g

Trans Fat: 9g

Cholesterol: 103mg

Sodium: 622mg

Total Carbohydrates: 43g

Dietary Fiber: 2g

Sugars: 10g

Protein: 7g

Vitamin D: 16%

Calcium: 12%

Iron: 16%

Potassium: 249mg

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?

Probably.

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!