It's days like this that make you long for sweat pants and hot coffee or tea. At work, I compromise by kicking my shoes under my desk and sipping some pumpkin-flavored coffee from our kitchen.
For the weekend though, I have bigger plans: a super special Michigan vs. Michigan dessert to accompany tomorrow's big game, and these pumpkin pancakes I made once last week that I'll pair with a homemade pumpkin spice latte, the taste of which rivals Starbucks!
Oatmeal Pumpkin Pancakes: (recipe from Running to the Kitchen)
- 2/3 cup oats
- 1 egg
- 1/4 cup pumpkin
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 2 teaspoons simple sugar syrup OR Pumpkin Spice Syrup (recipe below)
- pinch of salt
- bananas and granola for garnish (optional)
- Preheat griddle or pancake pan
- In a food processor or blender, pulse oatmeal until finely ground (almost flour consistency)
- Transfer oat flour to a bowl and add remaining ingredients, mixing until completely combined
- Grease pancake pan and pour batter on pan
- Flip after about 90 seconds until fully cooked (batter will bubble up a teeny bit)
- Serve with sliced bananas, granola, and maple syrup (or whatever you like on pancakes)
Pumpkin Spice Syrup for Pumpkin Spice Lattes (recipe adapted from Annie's Eats):
Makes enough for many drinks!
- 3/4 cups water
- 3/4 cups sugar
- 2 cinnamon sticks
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 tablespoons pumpkin puree
- Combine water and sugar in a medium saucepan and heat over medium-high heat until the sugar has completely dissolved
- Add cinnamon sticks, remaining spices, and pumpkin puree
- Cook for 5 minutes, stirring occasionally
- Remove from heat and allow to cool 10-15 minutes
- Strain syrup through a fine mesh strainer into a container of your choice (I strained it twice before pouring it into a jar to make sure I got all of the clumps out of the mixture)
- Store in the refrigerator
- Combine about 3 ounces STRONG coffee (or espresso) with 5-6 ounces steamed milk and about 1 tablespoon of Pumpkin Spice Syrup
- Top with whipped cream, cinnamon and/or caramel syrup if desired
Sorry, I didn't take any pictures of my Pumpkin Spice Latte. I was too busy sipping it with my eyes closed, imagining I was back in the Ann Arbor Starbucks by the fireplace. I promise, it really was that good!
Happy Fall Baking/Coffee Sipping!!