Pumpkin Spice Pancakes

Delicious, perfectly spiced, fluffy pumpkin pancakes are so moist and full of flavor, it’s like having pumpkin pie for breakfast! Top these with a dollop of whip cream and a drizzle of syrup and its pure pumpkin heaven.

If you really want decadence try topping these spiced pancakes with a cream cheese whipped topping found here: Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting. Or try one of these delicate but flavorful butters, you won’t go wrong with any of them: Cinnamon Honey Butter and Maple Plant Butter (3 ways)!

Pumpkin Spice Pancakes

These are best pancakes to wake up to on a chilly morning. The pumpkin makes the amazingly moist and dense, but the milk and egg and (especially if you use buttermilk) will make them light and fluffy. Everyone will love these along with a nice cup of cocoa or apple cider. It’s sure to be a family favorite.

I also love the fact that this is a  great way to use up leftover pumpkin puree from other amazing fall baking recipes that don’t use a whole can. Genius. They are so quick and simple you might just use them as a quick dinner idea. Pancakes for dinner? Yes please!

Pumpkin Pancake Ingredients:

These are super easy to whip up and put together.

• Flour: All purpose flour or unbleached bread flour will both work.
• Brown Sugar: Adds rich golden sweetness
• Baking Powder: This is the leavening agent that helps give pancakes their fluff.
• Salt:  Balances the sweet.
• Cinnamon, Nutmeg, Ginger, Cloves: The must have spices for anything pumpkin.
• Milk: Using plain milk here instead of buttermilk will react with the baking powder giving you bubbles.
• Pumpkin Puree: Canned puree is super simple, make sure it’s not the pumpkin pie filling.
• Egg: Use Large eggs, not medium.
• Butter or Vegetable oil:  Either one will work, it’s whatever you prefer.

Let’s Flip Some Pancakes!

Takes about 10 minutes to mix up so you don’t have to wake up super easy.

1. Whisk: In a large bowl and whisk together the flour, brown sugar, salt and spices.
2. Mix: In a different bowl mix up the milk, pumpkin egg and butter or oil together.
3. Combine: Stir together the flour mixture and the wet mixture till just combined. It’s OK if it’s lumpy.
4. Cook: On an oiled  skillet heated on medium or about 350 degrees add 1/3 cup of batter to the center of the skillet or if using a griddle space out as many as can fit without touching. Once bubbles form on the surface of the pancake and edges harden a bit, flip over and cook for 2-3 minutes more.

Why not Buttermilk in these?

I used to be scared to make pancakes. Making pancakes is now a favorite on my breakfast menu. Usually I have most of the ingredients on hand and they are always a hit at our house. These pumpkin spice pancakes tasted so incredible with the pumpkin. The pumpkin made them very moist and puff up into a perfect pancake. The spice blend came out perfect and were amazing served up with some fresh whip cream!

• Science Lesson: If you notice this Pumpkin Spice Pancake recipe does not call for buttermilk, a staple in most pancake recipes. The reason is that we are adding baking powder instead of baking soda.  To get those nice light airy fluffy pancakes all baking powder needs is two things to cause a bubbly reaction. It needs a liquid (milk) and then heat (when you cook it). Because it is a “double acting” agent your batter can sit for a bit and you’ll still get those amazing air pockets that help it get nice and airy.
• Baking Soda needs the acidity from the buttermilk to create a chemical reaction, and it’s usually immediate (think science fair exploding volcano) this means you would need to cook your pancakes as soon as possible and not let the batter sit too long, other wise you’re pancakes will become gummy in the middle and not light and fluffy. Buttermilk will actually neutralize the acid in the is already in the baking powder which can sometimes create stodgy pancakes.
• Conclusion: If you must have that amazing tang that comes from buttermilk in your pumpkin spice pancakes, and I don’t blame you, add 1 teaspoon of baking soda and reduce the baking powder to 1 teaspoon. Then replace the 1 cup milk with 1 cup buttermilk.

Storing and Freezing:

These are so yummy, you’ll want to make them year round, not just in the fall. Just a hint for you, be sure to make a big batch, these will disappear fast!

• Hold them: This recipe can be easily doubled to make a lot of pancakes for a crowd or for freezing later. If you plan on feeding an small army for breakfast you can cook the pancakes and them warm in a 200 degree oven on a baking sheet with a cooling rack inside so they don’t get soggy. If your batter gets to thick add a little bit of milk till desired consistency.
• Freeze: Double the recipe and save some for another day. Simply cool the pancakes completely, place in a freezer safe container or bag and they’ll keep for up to 2 months. You can either microwave them or pop them in the toaster for a quick go to breakfast.

More Amazingly Spiced Pumpkin Recipes:

Use the Homemade Pumpkin Spice recipe to make these other fantastic treats.

• Pumpkin Spice Sheet Cake with Cream Cheese Frosting
• Grandma’s Famous Pumpkin Pie
• Homemade Pumpkin Spice “Latte” Floats
• Pumpkin Spice Buddies
• Pumpkin Pie White Hot Chocolate

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Pumpkin Spice Pancakes

Delicious and fluffy pumpkin pancakes that are sure to be a hit at breakfast!

Course Breakfast, Main Course

Cuisine American

Keyword pumpkin pancakes, pumpkin spice pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 People

Calories 146kcal

Author Alyssa Rivers

Ingredients

• 1 1/4 cup all purpose flour
• 2 Tbsp brown sugar
• 2 tsp. baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• dash of ground ginger
• dash of ground cloves
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 Tbsp vegetable oil or melted butter

Instructions

• In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
• In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
• Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
• Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.
• Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.

Notes

Updated on September 19, 2020

Originally Posted on October 1, 2013

Nutrition

Calories: 146kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 225mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2462IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

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How to Make Perfect Instant Pot Rice

Instant pot rice is perfectly fluffy, light, tender and never sticky.  When you use your Instant pot it’s perfect EVERY SINGLE TIME! Even your tricky hard to master brown and wild rice will be perfect. It’s so easy you’ll never use a pot on the stove again.

Use your instant pot to make perfect rice for meals that are served over rice, like stir fry. Try these favorites Amazing Pepper Steak Stir Fry, Honey Garlic Chicken Stir Fry or Cashew Chicken Stir Fry.

 

Perfect Rice

There’s nothing worse than wanting light fluffy rice and getting sticky, mushy, watery or crunchy hard rice instead. If you are making a Risotto or a Rice Pudding then you can skip rinsing and even skip the instant pot method because you’ll want a creamy texture that will be hard to get with an instant pot. This method is just too perfect for that light individual feather like rice.

Easy White Rice Ingredients:

• Rice: Long grain
• Water: If you want to add flavor you can use chicken, beef, or veggie broth.
• Butter: Adds richness but you can also leave it out.
• Salt: Just a pinch to add flavor

How to Make White Rice:

So simple you’ll memorize this easily.

• Rinse: Use a fine mesh strainer to thoroughly rinse the rice. I often use my hand to move the rice around and make sure it all gets rinsed.
• Cook: Combine rice, water, butter and salt in Instant pot. Lock the lid and secure the vent and cook on high for 5 minutes
• Release: Let the pressure release naturally. Carefully remove the lid and fluff with a fork.

Why You Need to Rinse Rice:

• Starch: Rinsing your rice before cooking will help get rid of the extra starch which is found on Rice. This extra starch when cooked causes the rice to become sticky and gloopy. Rinsing will take off that extra starch and insure nice fluffy individual grains of rice.
• Impurities: No method of preparing rice for the store shelf is perfect. Rinsing your rice will also help get rid of any impurities, such as dirt, left over pesticides and help sanitize your rice making for a healthy meal.

Why the Instant Pot is Best for Fluffy Rice:

• Consistent:  Cooking rice on the stove top can vary so much that it’s hard to get consistent results every time. Depending on how your lid fits, the size of the pot and your heating element you make never get the same result twice.
• Steady Results: The instant pot is consistent because there is no water lost through evaporation. The heat source is always consistent and the time and setting is the time every time.
• Natural release: When the rice is done cooking, leave the rice undisturbed and the pressure will naturally begin to release. After about 15 minutes you can manually release the remaining pressure before opening it.

Brown Rice Ingredients:

• Brown Rice: Long grain cooks nicely and can be used for anything.
• Water: Try using a  broth for extra flavor boost
• Butter: Adds buttery flavor, but can leave out.
• Salt: Just a pinch will do it

Making Brown Rice in the Instant pot:

• Rinse: Use a fine mesh strainer to thoroughly rinse the rice. I often use my hand to move the rice around and make sure it all gets rinsed.
• Cook: Combine rice, water, butter and salt in Instant pot. Lock the lid and secure the vent and cook on high for 10 minutes
• Release: Let the pressure release naturally. Carefully remove the lid and fluff with a fork.

Wild Rice Ingredients:

• Wild Rice: There are many varieties of wild rice. Experiment with all of them to find a favorite.
• Water: Notice there is more water than rice for wild rice.
• Butter: Can be omitted.
• Salt: Helps to bring out the flavor of the wild rice.

Mastering Wild Rice in the Instant Pot:

• Rinse: Use a fine mesh strainer to thoroughly rinse the rice. I often use my hand to move the rice around and make sure it all gets rinsed.
• Cook: Combine rice, water, butter and salt in Instant pot. Lock the lid and secure the vent and cook on high for 15 minutes.
• Release: Let the pressure release naturally. Carefully remove the lid and fluff with a fork.

More Easy Side Dishes:

• Classic Fried Green Tomatoes
• Garlic Parmesan Green Beans
• Best Ever Glazed Carrots
• Garlic Balsamic  Mushrooms
• Parmesan Garlic Roasted Tomatoes

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Instant Pot Rice

Instant pot rice is perfectly fluffy, light, tender and never sticky.  When you use your Instant pot it's perfect EVERY SINGLE TIME! Even your tricky hard to master brown and wild rice will be perfect. It's so easy you'll never use a pot on the stove again.

Course Side Dish

Cuisine American, Mexican

Keyword instant pot rice, rice

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 people

Calories 521kcal

Author Alyssa Rivers

Ingredients

For White Rice:

• 2 cups white rice
• 2 cups water
• 1 Tablespoon Butter
• pinch of salt

For Brown Rice:

• 2 cups brown rice
• 2 cups water
• 1 Tablespoon Butter
• pinch of salt

For Wild Rice:

• 2 Cups Wild Rice
• 3 cups water
• 1 Tablespoon Butter
• pinch of salt

Instructions

For White Rice:

• Start by rinsing the rice in water. Combine rice, water, butter and salt in water in the instant pot. Lock the lid and make sure the vent is sealed and cook on high pressure for 5 minutes.
• Let the pressure naturally release and release the remaining pressure. Carefully remove the lid and fluff with a fork.

For Brown Rice:

• Start by rinsing the rice in water. Combine rice, water, butter and salt in water. Lock the lid and make sure the vent is sealed and cook on high pressure for 10 minutes.
• Let the pressure naturally release and release the remaining pressure. Carefully remove the lid and fluff with a fork.

For Wild Rice:

• Start by rinsing the rice in water. Combine rice, water, butter and salt in water. Lock the lid and make sure the vent is sealed and cook on high pressure for 15 minutes.
• Let the pressure naturally release and release the remaining pressure. Carefully remove the lid and fluff with a fork.

Nutrition

Calories: 521kcal | Carbohydrates: 103g | Protein: 13g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 55mg | Potassium: 351mg | Fiber: 5g | Sugar: 1g | Vitamin A: 139IU | Calcium: 43mg | Iron: 2mg

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Absolutely Perfect Pumpkin Bread

This Absolutely Perfect Pumpkin Bread is moist, spiced and will fill your home with the most amazing aroma.  Your friends and family will devour this flavorful bread that screams it’s time for fall.  This is such an easy quick bread, you’ll make it all the time.

I love all the things you can make with pumpkin, it’s so versatile. Try these recipes for some pumpkin  inspiration; Soft and Puffy Pumpkin Snickerdoodles, Chocolate Chip Pumpkin Muffins or this Pumpkin Cinnamon Roll Cake.

Absolutely Perfect Pumpkin Bread

The hardest thing about this super easy loaf is waiting for it to cool enough so you can eat it. This is so easy to make you’ll want to make it every day. Serve it for breakfast, snack or even dessert. Warm sweet balance of spices makes this irresistible whenever you serve it.

This Pumpkin bread also makes a perfect gift for any occasion. Take it as a home warming gift, a thank you gift, or a just because gift. It’ll make anyone’s day just better.

Perfect Pumpkin Bread Ingredients:

• Butter: Adds moisture and flavor
• Sugar: Adds sweetness to the pumpkin
• Pumpkin Puree: Can use canned or make your own puree
• Sour Cream: Secret ingredient that adds moisture and super tender
• Vanilla: Love the flavor it adds
• Flour: Sift your flour for the perfect insides
• Cinnamon, Nutmeg & Cloves: The must have perfect trio of spices to go with pumpkin
• Baking Soda & Baking Powder:  These are your leavening agents to help the bread rise and make it light and airy.

How to Make Perfect Pumpkin Bread:

1. Prepare: Preheat the oven to 350 degrees. Take a 9×5 loaf pan and line it with parchment paper and spray with non stick spray.
2. Wet Ingredients: In a medium bowl you’ll beat butter, sugar together till combined well. Add eggs, pumpkin puree, sour cream and vanilla and beat well.
3. Dry Ingredients: In another bowl whisk the flour, cinnamon, nutmeg, cloves, baking soda and baking powder.
4. Combine: Gently fold in the dry ingredients into the wet ingredients till combined.
5. Bake: Pour into the loaf pan and bake for 45-60 minutes or till a toothpick comes out clean.

Tips and Variations for the Absolutely Perfect Bread:

• Pumpkin: Make sure you buy canned pumpkin puree and don’t confuse it with canned pumpkin pie filling. They are two very different things. The pie filling will have sugar and spices already added, you just want plain pumpkin so make sure you double check your can.
• Add-ins: Make variations to this recipe by adding a half of cup of chopped pecans, or walnuts. Chocolate chips, cranberries or raisins.
• Muffins: You can easily turn these into muffins, just pour into greased muffin tin filling each about 3/4 full. Bake for 20 minutes or till an inserted toothpick comes out clean. Should make roughly 24 muffins.
• Double: This is simple to double and make two loaves. One to eat right away and one to save for later.

Make Homemade Pumpkin Puree:

Super simple and fun to do, fresh puree will make these Pumpkin Pie Cupcakes with Cream Cheese Whipped Cream that much more amazing.

1. Prep: Take a small 4-6 pound pumpkin, often called a sugar or pie pumpkin and cut off the stem with a sharp knife. Cut the pumpkin in half and scoop out the seeds and strings. Keep the seeds if you want to roast them later.
2. Roast: Preheat oven to 400 degrees. Lay the pumpkin cut side down on a baking sheet that has been lined with parchment paper. Roast until a knife can easily be inserted and the flesh feels soft. Should take about 35-45 minutes depending on the size.
3. Scrape: Once the pumpkin has cooled scrape the insides from the shell and place in a food processor.
4. Puree: Blend until smooth and creamy. The puree can then be stored in your fridge for a few days or in the freezer for a few months.

Storing Pumpkin Bread:

Everyone will love this so much, there may not be leftovers but if there are, it’s easy to store:

• Storage: Pumpkin bread does not need to be refrigerated. Make sure it’s cooled completely and store tightly wrapped in a cool dry place for up to 4 days. If it lasts longer than that, put in the fridge for up to 7 days.
• Freeze: This freezes beautifully. Once the loaf is completely cooled wrap in plastic wrap, at least two layers to prevent freezer burn. It can be frozen for up to 3 months. Thaw on the counter top overnight.

More Perfect Quick Breads:

I love quick breads, they don’t take extra time to rise and the flavors are amazing.

• Lemon Almond Poppyseed Quick Bread
• Cranberry Orange Quick Bread
• Award Winning Banana Bread
• My Favorite Zucchini Bread
• Eggnog Bread with Eggnog Glaze

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Pumpkin Bread

This Absolutely Perfect Pumpkin Bread is moist, spiced and will fill your home with the most amazing aroma.  Your friends and family will devour this flavorful bread that screams it's time for fall.  This is such an easy quick bread, you'll make it all the time.

Course Appetizer, Bread, Breakfast, Side Dish

Cuisine American

Keyword pumpkin bread, pumpkin bread recipe

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12 Slices

Calories 235kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup butter melted
• 1 cup sugar
• 2 eggs
• 3/4 cup pumpkin puree
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder

Instructions

• Preheat the oven to the 350 degrees. Line a 9x5 inch loaf pan with parchment and spray with non stick spray. In a medium sized bowl beat the melted butter and sugar together. Add eggs, pumpkin puree, sour cream, and vanilla and beat until combined.
• In a small bowl whisk together flour, cinnamon, nutmeg, cloves, baking soda and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Pour into the prepared loaf pan.
• Bake for 45-60 minutes or until a toothpick inserted comes clean.

Nutrition

Calories: 235kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 175mg | Potassium: 88mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2689IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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How to Bake the Perfect Bacon (Step By Step!)

Everyone loves Bacon, and once you try baking it, you’ll love it even more!  It’s just perfectly crisp, amazing flavor, and easy clean up. You will have bacon every morning!

This Perfectly Baked Bacon will go swimmingly with these other “perfect” recipes; Perfect Crepes, Grandma’s Perfect Fluffy Pancakes, or Perfect Chocolate Chip Zucchini Bread.

Oven Baked Bacon

Crispy savory perfectly cooked bacon is everyone’s favorite and this will become your favorite way to cook it. It’s so easy, it may take a little more time but you won’t mind after you see the results. The bacon will be straight, it won’t curl, perfect for sandwiches. In the oven it also cooks evenly with no white fatty pieces on one end and burnt on the other.

Another reason you’ll love this perfectly baked bacon is that it’s completely hands off. You don’t have to babysit it, you don’t even have to flip it! How easy is that? And because you bake it in the oven, you can cook large batches at once. And it’s all done at the same time.

What You Need to Bake Bacon:

• Bacon: 16 oz package will fill your sheet pan
• Rimmed Baking Sheet: The rimmed baking sheet will keep the grease from dripping.
• Aluminum foil:  Use non stick aluminum foil.
• Cooling Rack: This is essential for letting the bacon’s grease drip.

How to Bake the Perfect Bacon (Step By Step!):

There will be no more splattering of grease all over the stove and yourself.  You won’t have half burnt half under cooked slices. And no more stale bacon smell wafting through the house hours after breakfast.

1. Preheat the oven to 375 degrees
2. Line a rimmed baking sheet with non-stick aluminum foil.
3. Place the cooling rack in the baking sheet.
4. Lay the bacon on the cooling rack careful not to overlap.
5. Bake for 12-15 minutes or until desired crispness. Remove and set on a paper towel lined plate.

Tips for Baking The BEST Bacon:

It’s super easy but here are some tips to ensure it is truly the best.

• When is it done: Depending on the thickness and how you like your bacon will depend on how long you cook it for. If you have thicker cut, you’ll need to cook it longer. If you like it super crispy, also cook it longer. If you soft and chewy bacon or it’s a thinner cut, you’ll need less time. Every oven is different so I suggest keeping an eye on it till it’s just right for you.
• Remove: Take the bacon off of the rack or baking tray as soon as you take it out of the oven, it continues to cook as long as it’s in the pan.
• Flavor:  You can some kick to your bacon by adding black pepper, or brown sugar on top before baking. Super easy and flavorful.

 

Baked Bacon Storage Tips:

•  Store. Leftover bacon will lose it’s crispness, but stores well in a refrigerator for up to 5 days. Microwave or recrisp your slices in the oven at 375.
• To Freeze: If you want to freeze your bacon, under cook it slightly, and freeze in ziploc freezer bags for up to 2 months. Then simply reheat what you need in the microwave for 15-30 seconds. It’s such an easy way to have bacon when you need it quickly.

Recipes to Use Bacon in:

• Bacon Guacamole
• Bacon Pear Gorgonzola Salad
• Creamy Bacon Carbonara
• Skinny Slow Cooker Bacon Ranch Chicken
• Avocado Chicken Bacon Chopped Salad With Creamy Basil Dressing

 

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How to Bake the Perfect Bacon (Step By Step!)

Everyone loves Bacon, and once you try baking it, you'll love it even more!  It's just perfectly crisp, amazing flavor, and easy clean up. You will have bacon every morning!

Course Breakfast, Side Dish

Cuisine American

Keyword bacon, baked bacon

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 People

Calories 17kcal

Author Alyssa Rivers

Ingredients

• 1 16 ounce package bacon
• rimmed baking sheet
• non-stick aluminum foil
• cooling rack*

Instructions

• Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and place the wire cooling rack on top of the baking sheet.
• Place the bacon evenly in a row careful not to overlap. Bake for 12-15 minutes or until desired crispiness. Remove and set the bacon on a paper towel lined plate.

Notes

*I have made it before without the cooling rack and is optional.

Nutrition

Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 26mg

 

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