Pumpkin Spice Pancakes

Welcome back food family!

Ay, familia… fall is here, and you know what that means: pumpkin spice everything! Some people roll their eyes, but I say, déjenme en paz—I love it. The air gets crisp, the leaves turn into a telenovela of colors, and my kitchen smells like cinnamon hugs. So today, I treated my family with a stack of Pumpkin Spice Pancakes that are fluffier than my dad’s mustache back in the 70s. ❤️

🥖 From the Panadería to the Table

My dad was a panadero in Mexico, known for his pan dulce that filled the neighborhood with sweet aromas and joy. When we lived in Chicago, he would make us the fluffiest pancakes you could imagine—soft clouds on a plate, made with the same love and artistry he poured into his bread. He was endlessly creative in the kitchen, always switching things up, always inventing, always making us feel like we were eating something special.

🍂 My Inspiration to Make It

I didn’t just watch my dad bake—I inherited his love of baking and creativity in the kitchen. His gift wasn’t just in the recipes, but in the way he always switched things up, never afraid to create something new.

So when I made these Pumpkin Spice Pancakes, I wasn’t just experimenting—I was carrying forward his legacy. The fluffiness, the warmth, the joy of surprising my family with something a little different… that’s all him. I added the pumpkin spice, yes, but the skill, the heart, the ganas to keep upping it up? That’s pure Papá. ❤️ 👴🏼

💃 The Last Bite

Pumpkin Spice Pancakes aren’t just breakfast; they’re a celebration of heritage, family, and the joy of mixing old traditions with new flavors. My dad’s legacy as a panadero lives on every time I flip a pancake, and today, it danced with cinnamon and pumpkin spice.

So, if anyone tells you pumpkin spice is “basic,” just hand them a plate of these beauties and say: ándale, siéntate y come. Because in my kitchen, fall tastes like love, laughter, and a fluffy stack of pancakes.

Servings: 12

Ingredients:

• 2 cups All Purpose Flour

• 1/2 tsp Salt

• 2 tsp Baking Soda

• 1/4 cup Sugar

• 2 tsp Cinnamon

• 4 tsp Pumpkin Spice

• 2 Eggs

• 1 cup Buttermilk

• 4 tbs Unsalted Melted Butter

• 1/2 cup Pumpkin Pie Coffee Creamer

• 1/2 cup Pumpkin Purée

Other Ingredients:

• Maple Syrup

• Butter, softened

Instructions:

• Add all the ingredients to a mixing bowl and whisk. You should get a thick but smooth batter consistency. If it's too thick just add a little room temperature water. If it's too thin add a little more flour. One tablespoon at a time. Repeat this last step until you get the consistency you prefer.

• Place a skillet on your stove over medium heat. Once hot, use an ice cream scooper to pour the batter for each pancake. The scooper helps keep each pancake a similar size. Alternatively, you can also use a measuring cup to pour the batter.

• Flip the pancake over once it starts to bubble at the top. Cook for an additional two to three minutes or until the pancake is fully cooked and a golden brown on both sides.

• Place the pancakes in a kitchen container with a lid to keep them warm until ready to serve. Spread some butter and pour maple syrup over them. Enjoy!