CC'S fall spiced pancakes Recipe

Name: CC'S fall spiced pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour (I used self rising); 1 cup milk (I used 2%); 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 tbsp lemon juice; 1 tbsp sugar; 1 tbsp powdered sugar; 3 tbsp butter; 2 to 3 shakes of pumpkin pie spice; 2 to 3 shakes cinnamon; 1 egg

Servings: persons

1 cup flour (I used self rising)
1 cup milk (I used 2%)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp lemon juice
1 tbsp sugar
1 tbsp powdered sugar
3 tbsp butter
2 to 3 shakes of pumpkin pie spice
2 to 3 shakes cinnamon
1 egg

1
In a bowl mix milk and lemon juice set aside
2
Mix all dry ingredients in a bowl
3
Melt butter than add to milk and lemon juice.
4
Add egg and mix together.
5
Add wet and dry ingredients together until smooth and then shake in pumpkin pie spice and cinnamon, mix some more.
6
(I kept the milk near by because my batter was to thick at first)
7
Heat pan on medium heat not to high so your pancakes don't burn.
8
Use oil or pam spray in pan as well to prevent sticking.
9
Add batter to heated pan do not flip until you see bubbles the more bubbles the better.
10
Just lift to make sure its not burning.
11
Cook until done I usually poke the middle to make sure it's cooked all the way..
12
Put on your favorite plate top with a pat of butter and more pumpkin pie spice.. drizzle with agave syrup & enjoy!
13
!

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup flour (I used self rising), 1 cup milk (I used 2%), 1 tsp baking powder, 1/2 tsp baking soda, and more.

Yes, CC'S fall spiced pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

CC'S fall spiced pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions