The perfect Autumn Sunday morning does not exi...
- Jonathan Sindler
- Oct 15, 2023
- 2 min read
Actually, I just proved that it does. Crisp cool weather, Ravens football on television, oh, and these Pumpkin Spice Pancakes with the best syrup on the planet, Maple Black Pepper Bacon, and a homemade version of the most popular Starbucks seasonal drink this time of year.
These pancakes are super easy to make. I started by whisking the dry ingredients in a large bowl - one and three quarters cups all purpose flour, two tablespoons sugar, one and a half teaspoons baking powder, one teaspoon baking soda, one half teaspoon kosher salt, and two teaspoons pumpkin pie spice.
In a separate bowl, I whisked the wet ingredients - one and a half cups cold buttermilk, one quarter cup whole milk, three quarters cup pumpkin puree, two eggs, one teaspoon vanilla extract, and four tablespoons of melted butter.
I poured the wet ingredients into the dry and stirred until combined with only small lumps remaining.
I greased and preheated my griddle to medium heat and added the batter using a one third cup measuring cup. I cooked for four minutes on the first side (bubbles formed in the center of each pancake), flipped, and cooked for two minutes on the other side.
This recipe makes approximately ten pancakes and while they cooked, I cooked the bacon by arranging the slices on a sheet pan and sprinkled each slice with maple sugar and black pepper. I baked in a preheated 375 degree oven for fifteen minutes, flipping once, until the bacon was crisp. (I also cooked the sausage patties in the oven so that I did not have to dirty a frying pan.)
In my opinion, this is the best maple syrup on the planet. You can find it on Amazon, however I have begun to see it on shelves in local grocery stores such as The Fresh Market.
And what better drink to wash it all down? How about a homemade version of the popular Pumpkin Spice Latte. These are so good, you may never need to go out to order one again! I started by warming two cups of milk, one quarter cup pumpkin puree, two tablespoons maple syrup, one teaspoon pumpkin pie spice, and two teaspoons vanilla paste (extract works too). When it was scalded (almost boiling), I removed it from heat and used an immersion blender to fully combined and make it frothy.
I brewed two shots of espresso...
...topped each with half of the milk mixture...
...and finished with whipped cream and more pumpkin pie spice. If you are a fan of the store-bought version, you may want to make these every weekend. I will surely be making these again and again!
Some great lunch and dinner recipes on the way soon!
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