Embrace the season and enjoy a half stack of pumpkin spice pancakes.
Fall is a time for Pumpkin Spiced Everything. There’s no question that this autumn craze can – and often is – taken to great excess (…pumpkin spiced Greek yogurt just shouldn’t exist). But when done properly and responsibly, a little pumpkin flavor can really enhance a meal.
In terms of camping foods, pancakes seem like excellent candidates to be Pumpkin Spice-ified. After all, pancakes mostly serve as vessels with which to transport other delicious flavors to our mouths (namely maple syrup and butter.) So why not add a little pumpkin flavor to the party and see how it goes?
Depending on how much of a pumpkin fix you need, there are three ways to accomplish this (without using pumpkin puree – because who brings that camping?):
The first is to add a little pumpkin spice to the batter. This will produce mild pumpkin notes that subtly work in the background of your pancakes.
The second is to mix some pumpkin spice into your maple syrup. The maple syrup will need to be warmed up for the spices to properly mix, but once they do, this will produce a pumpkin forward flavor that blends nicely with the sweetness of the maple syrup.
Finally, if you really want to crank the pumpkin flavor up to 11, you can do both: batter and syrup.
Pumpkin Spice Pancakes
What better way to celebrate the season than to make these Pumpkin Spice Pancakes! Simple ingredients make this a great recipe for camping or for an easy weekend breakfast.
- 1 cup flour
- 1 tablespoon brown sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cup milk
- 1 egg lightly beaten
- Butter ghee, or oil
Spiced Maple Syrup
- 1/4 cup maple syrup
- 1 teaspoon pumpkin spice
- Combine the flour, sugar, pumpkin spice, baking powder, and salt in a medium bowl. Add the milk and egg to the dry ingredients. Using a fork, whisk to combine, making sure not to over mix.
- Heat a skillet over your campfire or camp stove over medium low heat. Add a teaspoon of butter, ghee, or oil to the skillet and swirl to coat the pan. Pour ⅓ cup of the pancake batter into the center of the skillet and cook for a few minutes until the top begins to bubble and the sides are set (2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
- Repeat with the rest of the batter, adding more fat to the skillet as needed.
- Serve with Spiced Maple Syrup (recipe below).
Pumpkin Spiced Maple Syrup
- Combine the syrup and pumpkin spice in a small saucepan and gently heat, stirring frequently, until the syrup is warm and the spices have been incorporated.
The dry pancake batter ingredients can be measured out at home and stored in a sealable container or bag.
Measuring cups and spoons
Whisk or large spoon
Skillet or griddle
Small saucepot (optional, if making the spiced syrup)