Every autumn, the smell of cinnamon, nutmeg, and roasted pumpkin fills my kitchen. But this year, I decided to go beyond the usual, infusing my pancakes with a hint of smoked paprika for an unexpected warmth. The smoky aroma intertwines with the sweet spices, creating a scent that’s nostalgic yet intriguingly new.
As the batter hits the griddle, the sizzle and the gentle flip remind me of crisp leaf-strewn mornings. The texture is fluffy with a tender crumb, but it’s the surprise smoky note that keeps me coming back for more. Perfect for those who crave a little complexity in their seasonal comfort food.
WHY I LOVE THIS RECIPE?
- It’s like a cozy hug with a daring edge sweetness and smoke in harmony.
- The smell of spices and toasted pumpkin makes my kitchen feel like a fall festival.
- I cherish how a simple pancake can turn into a tiny celebration of flavors.
- It feels special but is surprisingly easy to make on a weekday morning.
- Brings back childhood memories while adding a modern twist I didn’t see coming.
These pancakes remind me that the most comforting dishes can have a little surprise. As November rolls in, I find myself craving something familiar but with a fresh, smoky kick. They’re perfect for chilly mornings, when scent and flavor can warm every corner of your home.
In a season that feels fleeting, this recipe offers a way to savor the essence of fall with just a few simple ingredients. Sharing them feels like sharing a piece of the season’s quiet magic.
Smoked Paprika Pumpkin Pancakes
Equipment
- Griddle or large skillet
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon smoked paprika adds warmth and smoky flavor
- 1/2 teaspoon salt
- 1 1/4 cups milk dairy or plant-based
- 2 large eggs
- 1 cup canned pumpkin puree unsweetened
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter melted, for greasing
Instructions
- In a large mixing bowl, whisk together the sifted flour, baking powder, cinnamon, nutmeg, smoked paprika, salt, and sugar until well combined.
- In a separate bowl, whisk eggs, then stir in pumpkin puree and milk until smooth and integrated.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula, just until combined. Do not overmix; a few lumps are fine.
- Preheat the griddle or skillet over medium heat and lightly grease with melted butter until shimmering.
- Spoon about 1/4 cup of batter onto the hot griddle for each pancake, leaving space to spread.
- Cook the pancakes for 2-3 minutes, until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
- Cook the second side for another 2-3 minutes until golden brown and cooked through.
- Remove the cooked pancakes from the griddle and keep warm while you repeat the process with the remaining batter.
- Serve the warm pancakes stacked, optionally topped with syrup, whipped cream, or extra cinnamon.
Notes
Nutrition
As you settle into this cozy, smoky pumpkin spice pancake, remember how small joys like these connect us to the heart of autumn. The crackle of the griddle and the first bite become small acts of gratitude for the fleeting beauty of fall.
This recipe captures the essence of the season warm, fragrant, and unexpectedly layered. It’s a reminder that sometimes, the simplest dishes can carry the most memorable stories.