Pumpkin Spice Buttermilk Pancakes for Two

Pancakes are my favorite thing to eat for breakfast!  Eating them just makes me happy!  I am always adding things in to take advantage of seasonal produce.  Somehow I feel better about the indulgence if there is fruit inside of them!    I am on a pumpkin kick, but aren’t nearly all of us when fall rolls around?  These cure my pumpkin and sweet craving all at once!  The smell of the warm spices and the sweet butter and maple syrup all mingling together…yeah it’s divine!  They only take a few minutes to put together, so get the coffee going and then get started on these and I promise you’ll be so glad you did! 

The first thing I do is preheat the oven to 200 degrees.  I can only fit 3 pancakes at a time in my skillet so you’ll want to put your first batch in the oven to stay warm.  This recipe makes 6 pancakes if you use a 1/3 cup measuring cup for each pancake.  Mix all of your dry ingredients together well in a medium bowl.  Next, you’ll whisk all your wet ingredients together.  Gently add your wet ingredients to your dry just until combined.  It’s okay if you still see a few flour spots here and there.   Now the hard part, let this batter rest for 10 minutes!  Sometimes I fail at this but I noticed that my first batch aren’t nearly as fluffy as the second batch which sat out the full 10 minutes so go check your email or wash up the dishes you just messed up or set the table.    I like to spray my 1/3 cup measuring cup with a little cooking spray before I scoop out the batter.  The batter slips out of the measuring cup so much easier if you do this.  I cook them on medium-low for 4 minutes and then flip and cook for 3 minutes or until they get a little brown around the edges.  Serve these with a little powdered sugar sprinkled on top and of course, butter and syrup!   If you don’t have pumpkin pie spice I have a recipe on how to make it yourself here. –> Pumpkin Pie Spice.