recipe

Pumpkin Spice

Pumpkin Spice Latte Pancakes

Pumpkin Spice Latte Pancakes

From our inner basic, to yours.

2

Stacks

20min

Total Time

breakfast

Course

How to Make

Ingredients
1 cup
Birch Benders Pumpkin Spice Pancake Mix
3/4 cup
Water
1 heaping tsp
Instant Espresso Powder
2 tsp
Vanilla Extract
1/2 cup
Heavy Cream
Maple Syrup
Cinnamon, for garnish
Directions
  1. Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
  2. Lightly grease pan - we like to use about a tablespoon of vegetable oil and use a paper towel to quickly spread and wipe off excess.
  3. Combine Birch Benders, espresso, vanilla and water.
  4. Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
  5. Cook until bubbles have formed and popped.
  6. Turn Once.
  7. Remove from heat.
  8. If making a larger batch, pancakes can be stored in a 200° oven while you finish cooking.
  9. In a stand mixer, combine heavy cream and 2 tablespoons maple syrup.
  10. Whip cream on high until peals form.
  11. Garnish pancakes with maple syrup, whip cream and cinnamon.
They might be your new favorite.