Pumpkin Spice Latte inspired Pancakes
These fluffy pancakes are thick, soft and filled with cozy pumpkin flavor. They’re perfect for a fall breakfast and make a small batch of 10 pancakes. The pumpkin spice adds warmth and the coffee mascarpone cream on top ties everything together. A simple, cozy recipe that’s just right for autumn mornings.
I’ve always wanted to make the famous Gilmore Girls pumpkin pancakes with cinnamon butter, so I finally decided to give it a try. But as I was planning the recipe, I thought about switching things up a little. Instead of cinnamon butter, I paired these pancakes with a coffee mascarpone cream and honestly I don’t think I’ll go back. The coffee mascarpone makes these pancakes taste like a pumpkin spice latte in breakfast form, which is exactly the cozy vibe I wanted. Of course if you love cinnamon butter, you can totally stick with that, as it’s all about personal preference.
This recipe makes a small batch of about 10 pancakes, so it’s perfect for a weekend breakfast or brunch for two. The pancakes are thick and fluffy, just like classic American pancakes. I used store bought pumpkin puree here because it’s easy and quick, but homemade pumpkin puree works just as well. The pumpkin adds a beautiful color to the pancakes, while the spices bring all the cozy fall flavors together.
I really love how simple these are to make. The batter comes together quickly and the pancakes cook up in just a few minutes. They stay nice and fluffy because we’re not overmixing the batter, which is always the key to great pancakes. You can also make the cream ahead of time and keep it chilled in the fridge for an even easier breakfast.
If you’re a pumpkin spice latte fan, you’re going to love this recipe. It’s such a fun twist on a classic fall breakfast. And if you’ve never had coffee mascarpone before, this is the perfect time to try it. It’s literally my favorite frosting. I hope you give this recipe a try this pumpkin season.
Serving suggestions
· Sprinkle a little extra cinnamon or pumpkin spice on top before serving to bring out that warm fall flavor and make them look beautiful on the plate.
· Add a drizzle of maple syrup for a touch of sweetness that pairs perfectly with the coffee and pumpkin flavors.
· For a little extra texture, top with crushed walnuts or pecans.
Frequently asked questions
1. How many pancakes does this recipe make?
This recipe makes about 10 thick, fluffy pancakes.
2. Can I make the frosting in advance?
Yes! You can prepare the coffee mascarpone cream a day ahead and store it in the fridge in an airtight container.
3. Why are my pancakes flat rather than fluffy?
Flat pancakes usually happen when the batter is overmixed or if your baking powder isn’t fresh.
4. Can I double this recipe?
Yes!
5. Can I make these in advance?
No, these pancakes are best served fresh.
7. Can I use homemade pumpkin puree instead of store bought?
Definitely! Homemade pumpkin puree works perfectly.
8. What type of coffee should I use for the mascarpone cream?
I used 3 in 1 instant coffee powder, but espresso powder works just as well. Just make sure to mix it with a little boiling water to create a paste before adding it to the cream.
9. Can I skip the coffee mascarpone cream?
Yes, you can swap it for whipped cream, cream cheese frosting or even the classic cinnamon butter.
Ingredients you will need for this recipe
For the pancakes:
All purpose flour: The base of the batter.
Baking powder: The leavening agent that makes these pancakes rise and stay light and airy.
Light brown sugar: Adds a subtle sweetness with a hint of molasses that pairs beautifully with the pumpkin and spices.
Cinnamon & Nutmeg
Egg: Helps bind the batter together.
Milk: Keeps the batter smooth and creates a rich, creamy base that makes the pancakes moist.
Pumpkin puree: The star ingredient!
Melted butter: Adds richness and flavor.
Vanilla extract: Enhances all the other flavors and adds a ncie aroma.
For the frosting:
Mascarpone cream cheese: The main ingredient in the frosting.
Caster sugar: Sweetens the cream.
Vanilla extract or ground vanilla
Heavy whipping cream: Whipped into the mascarpone to give the frosting an airy, soft texture.
Instant coffee (or espresso powder): Dissolved in boiling water to create a strong coffee flavor that pairs perfectly with the pumpkin. Using espresso will give a stronger taste, so adjust the amount if you prefer it milder.
Step by step instructions with photos
1. For the batter whisk together the flour, baking powder, brown sugar and spices.
2. Then add the egg, the pumpkin puree, milk, vanilla and melted butter. Mix until just combined. Overmixing the batter can lead to a though pancake. It’s okay if it’s lumpy.
3. Using a large ice cream scoop or a laddle, scoop portions of batter in a buttered non stick pan, and cook over medium heat until bubbles appear on the top. Then flip and cook for an additional minute or two.
4. For the cream beat together the mascarpone with the sugar, vanilla and instant coffee paste until smooth and creamy.
5. Then pour in the heavy cream and keep mixing until fluffy.
6. Assemble and enjoy.
Pumpkin Spice Latte inspired Pancakes
These fluffy pancakes are thick, soft and filled with cozy pumpkin flavor. They’re perfect for a fall breakfast and make a small batch of 10 pancakes. The pumpkin spice adds warmth and the coffee mascarpone cream on top ties everything together. A simple, cozy recipe that’s just right for autumn mornings.
Ingredients
- 260g all purpose flour - 2 cups + 1 tablespoon
- 8g baking powder - 2 teaspoons
- 50g light brown sugar - 1/4 cup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 large egg
- 230g milk - 1 cup
- 200g pumpkin puree - 3/4 cup + 1 tablespoon
- 40g melted butter, slightly cooled - 3 tablespoons
- 1 teaspoon vanilla extract
- 250g mascarpone cream cheese - 1 cup + 1/8 cup
- 80g castor sugar - 1/3 cup + 1 tablespoon
- 1 tsp vanilla extract or ground vanilla
- 100g heavy whipping cream - 1/3 cup + 1 tablespoon
- 18g 3 in 1 instant coffee mixed with about a tablespoon of boiling water (you can also use espresso powder, which is stronger than 3 in 1 instant coffee powder, so I’d recommend adding a bit less than 18g) - 1 package instant coffee
Instructions
- For the batter whisk together the flour, baking powder, brown sugar and spices.
- Then add the egg, the pumpkin puree, milk, vanilla and melted butter. Mix until just combined. Overmixing the batter can lead to a though pancake. It’s okay if it’s lumpy.
- Using a large ice cream scoop or a laddle, scoop portions of batter in a buttered non stick pan, and cook over medium heat until bubbles appear on the top. Then flip and cook for an additional minute or two.
- For the cream beat together the mascarpone with the sugar, vanilla and instant coffee paste until smooth and creamy.
- Then pour in the heavy cream and keep mixing until fluffy.
- Assemble and enjoy.
Nutrition Facts
Calories
360Fat
19 gSat. Fat
16 gCarbs
41 gFiber
59 gNet Carbs
49 gSugar
14 gProtein
67 gSodium
187 mgCholesterol
120 mg
