Pumpkin Spice Pancakes are the breakfast you need for a cozy autumn weekend.
Imagine the outer world awakening: the birds tweeting their morning song, a gentle breath of air scraping the dead leaves against the paved walkway, and the ascending sun melting the dew off the grass into otherworldly, ethereal ghosts of steamy light.
Meanwhile, you are flipping pancakes, with a book in hand and a cozy quilt around you. You will then eat the pancakes and be happy.
Mix all your dry ingredients together and mix all of your wet ingredients together in separate bowls until well-combined.
Combine both mixtures in a large bowl and whisk until smooth. The combined mixture should be relatively thin; if it doesn’t seem thin enough, add a little bit of milk until you achieve the correct consistency.
Preheat and butter your griddle or frying pan for about five minutes at medium heat, then put a ⅓ cup of batter on it, waiting until the bottom is well-cooked (about four minutes) to flip it over and cook the other side (also about four minutes). But I’m sure you know how to cook pancakes. 😉
