Pumpkin Spice Swedish Pancakes

November 5, 2020

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This time of year you can practically smell pumpkin spice in the air. It’s one of the fall flavors. And these Pumpkin Spice Swedish Pancakes are sure to fill your cravings for this delightful flavor.

I came up with this recipe for last Thanksgiving, when we celebrated with brunch at my in-laws.

For me, it just doesn’t feel like a true Thanksgiving meal if there’s no pumpkin pie. I had already agreed to bring Swedish pancakes and wondered if I could create a pumpkin spice version.

I am thrilled with how these turned out! It’s basically an edible version of a pumpkin spice latte (they are amazing topped with whipped cream.)

Pumpkin Spice Swedish Pancake Ingredients:

1 Cup Flour (sifted)
¼ Cup Sugar
¾ tsp salt
1 Cup Milk
2 Eggs
½ tsp cinnamon (ground)
¼ tsp ginger (ground)
⅛ tsp cloves (ground)
½ Cup Pumpkin Puree

Directions:

After gathering all the ingredients measure the flour, sugar, and salt into a sifter and sift them all together into the mixing bowl.

Add the rest of your ingredients and mix them together in a medium size bowl with a whisk until smooth.

The batter should be thin, not like regular pancake batter.

Heat a griddle or skillet to 350 or medium heat. If you don’t have a griddle, our Presto Tilt ‘n Drain Big Griddle has so much space. I can cook 6 pancakes at a time with this big guy (when I’m not taking photos).

Generously grease griddle with olive oil.

Since there is no oil in the batter you will need to add it to the griddle frequently. I usually add some between each batch. I prefer olive oil, but you can use coconut oil. My grandma used to use Crisco shortening. You’ve got options.

When the griddle is hot, spoon on ¼ Cup portions of batter.

You can adjust the size of batter dabs to create bigger or smaller pancakes. Small silver dollar size are cute and fun to eat.

When the batter is set and appears almost cooked through flip the pancakes and finish cooking for approximately 1-2 minutes.

Since they were almost done when you flipped you just need to give them enough time to finish cooking.

These Swedish pancakes are very thin compared to regular pancakes. Keep an eye on them as they are cooking.

Before your next batch, add more oil to your griddle or pan then spoon on the next round of batter.

Continue this process until you have used all of your batter.

It goes fast enough that they should stay warm, but you can always stack them in a pan and keep them in the oven on its lowest setting.

Then the fun part- adding toppings and eating! Top with butter, syrup, powdered sugar, or whipped cream.

They would also be really tasty with some vanilla ice cream.

This recipe will feed 4-6 people.

If you’re hosting a fall brunch you can prepare these ahead of time and reheat them in the oven at 350gr for 15-20minutes. Just refrigerate them if you make them a day or two ahead of time or if you have leftovers.

I am so excited for you to try these delicious Pumpkin Spice Swedish Pancakes!

Please let me know what you think of them in the comment section. I can’t wait to hear about your results.

Enjoy!