Pumpkin Spice Latte Pancakes

So this whole living on the second story with no AC in the dead of summer gig is getting a leeeeeettle old.  As evidenced by my mini fan in constant motion; the poor thing is about to give out.  The other evening while perspiring in my desk chair, I began to day dream of autumn….


This recipe evolved from that fantasy.  I mean come on, pumpkin?  It’s not even September.


But Starbucks has announced the arrival (though somewhat on the down low) of their famous Pumpkin Spice Latte, so I HAVE to follow suit.  Rich, gooey pancakes made with buttery pureed pumpkin, strong coffee, and a plethora of cozy autumn spices.  These pancakes are gluten free, dairy free, egg free, soy free, nut free.  They are not, however, caffeine free 🙂

Now I can have my coffee IN my pancakes.


Coffee AND chia seeds?  Addiction = fueled.


This week is going to be hectic with finals, all my internship duties, and trying to plan what to do with my short couple weeks of “summer break,” though I will be working pretty much the whole time.  But I’m still smiling because that means cozying up at a coffee shop on a Friday night and reading, playing with my best friend and her daughter while they are in town, and dreaming of pumpkin spice lattes in my very near future 🙂


Pumpkin Spice Latte Pancakes

  • 2 1/4 cup non-dairy milk (I used almond milk)
  • 1 cup pumpkin puree (if making from fresh pumpkin, it will be more liquidy than the canned pumpkin so I would remove 1/2 cup of the non-dairy milk to supplement)
  • 2 T instant coffee powder
  • 2 T coconut oil + some oil for the pan
  • 1 chia egg (1 T chia seeds + 3 T water…can also use same formula with ground flax)
  • 1/2 cup sugar
  • 2 cups all purpose gluten free flour (can also use whole wheat or all purpose)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 T pumpkin pie spice…(or can make your own using 1/2 tsp ground allspice, 1 T cinnamon, 1 tsp nutmeg)
  1. Start by making up the chia/flax egg.  Mix 1 T chia seeds with 3 T water and let it sit in a little bowl for 5 minutes, until it coagulates and becomes gooey!
  2. In a large mixing bowl, beat together the pumpkin, non-dairy milk, coffee, oil, and sugar.  Mix in the chia/flax egg when it’s ready.
  3. In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices and stir.
  4. Slowly add the flour mixture to the milk/pumpkin bowl and stir until it just becomes combined.  Batter should be relatively runny (see photo above).  Feel free to add more non-dairy milk if it appears too dry.  But don’t get cray.
  5. Heat a griddle or large flat skillet to medium, give the pan a quick coating with oil and pour a spoonful of batter onto the pan.  Warning, these pancakes refused to come out round, think Picasso and get creative mkay.
  6. Cook until you see tiny bubbles appear, then flip and cook the other side until golden brown.  Makes enough pancakes to feed 3-4 hungry peeps.

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