As the leaves start to turn and the air grows crisp, the craving for all things pumpkin spice sets in. This Pumpkin Spice Pancake Breakfast Sandwich is the ultimate fall comfort food, combining the coziness of fluffy pancakes, the warmth of pumpkin spice, and the heartiness of a savory breakfast sandwich. Get ready to elevate your morning with this perfectly balanced and utterly delicious creation.
Why You’ll Love This Pumpkin Spice Pancake Breakfast Sandwiches
Pumpkin spice is the quintessential flavor of the season, and this recipe takes it to new heights. The pancakes are infused with the comforting blend of cinnamon, nutmeg, and ginger, creating a melt-in-your-mouth texture and a festive aroma that will have your kitchen feeling like a cozy autumn oasis. The addition of savory breakfast elements like crispy bacon, melty cheese, and a perfectly cooked egg takes this dish to the next level, making it a satisfying and indulgent way to start your day. Whether you’re feeding a crowd or treating yourself, these Pumpkin Spice Pancake Breakfast Sandwiches are sure to become a new family favorite.
Ingredients
This recipe calls for a few simple ingredients that come together to create a flavor explosion in every bite. You’ll need all-purpose flour, baking powder, salt, pumpkin puree, milk, eggs, brown sugar, and pumpkin pie spice. For the filling, gather up some crispy bacon, sharp cheddar cheese, and a few eggs. With these easy-to-find items, you’ll be well on your way to pumpkin spice bliss.
- 2 cups (250g) – all-purpose flour
- 2 teaspoons (10ml) – baking powder
- 1/4 teaspoon (1.25ml) – salt
- 1 cup (240ml) – pumpkin puree
- 1 cup (240ml) – milk
- 2 – eggs, lightly whisked
- 2 tablespoons (30ml) – brown sugar
- 1 tablespoon (15ml) – pumpkin pie spice
- 8 slices – crispy bacon
- 4 slices – sharp cheddar cheese
- 4 – eggs, fried
Ingredient Substitutions
- Gluten-free flour: Swap in your favorite gluten-free flour blend for a gluten-free version.
- Non-dairy milk: Almond milk or oat milk work great in place of regular milk (for a dairy-free swap).
How to Make Pumpkin Spice Pancake Breakfast Sandwiches
Begin by gathering all your ingredients and preheating your griddle or nonstick skillet to medium heat. Crack the eggs into a small bowl and whisk them lightly. Slice the cheddar cheese into thin, even slices. Cook the bacon until it’s crispy, then set it aside on a paper towel-lined plate.
Step 1: Prep Work
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, pumpkin pie spice, brown sugar, and a pinch of cinnamon. Create a well in the center and pour in the pumpkin puree, milk, and whisked eggs. Using a wooden spoon or whisk, gently fold the wet ingredients into the dry until just combined, being careful not to overmix.
Step 2: Make the Pumpkin Spice Pancake Batter
Lightly grease your preheated griddle or skillet with a bit of butter or nonstick cooking spray. Scoop the pumpkin spice pancake batter onto the surface, using about 1/4 cup for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the finished pancakes to a plate and cover to keep warm.
Step 3: Cook the Pumpkin Spice Pancakes
Place a pancake on your work surface and top it with a slice of cheddar cheese, a strip of crispy bacon, and a fried egg. Top with another pancake to create a sandwich. Repeat this process until you’ve assembled all your breakfast sandwiches.
Step 4: Assemble the Pumpkin Spice Pancake Breakfast Sandwiches
Recipe Variations & Tips
- Maple Syrup Drizzle: For an extra indulgent twist, try drizzling a bit of maple syrup or warm apple cider over the top of your pumpkin spice pancake breakfast sandwiches.
- Cheese Varieties: Experiment with different cheese varieties, such as provolone or pepper jack, to complement the pumpkin spice flavors.
- Sausage Swap: If you’re a sausage lover, swap out the bacon for a savory breakfast sausage patty.
- Sweet and Salty Balance: Consider adding a sprinkle of crushed pecans or a dollop of whipped cream for a sweet-and-salty balance.
Be sure not to overmix the pancake batter, as this can result in tough, dense cakes. Instead, gently fold the wet and dry ingredients together until just combined. For perfectly cooked pancakes, resist the urge to flip them too soon – wait until you see bubbles forming on the surface before flipping. And if you want to get a head start, you can make the pancake batter the night before and refrigerate it until you’re ready to cook.
Serving & Storage
Serve with: a fresh cup of coffee, seasonal fruit, and a sprinkle of powdered sugar.
Storage: You can store the assembled sandwiches in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a warm oven or toaster oven until heated through.
Reheat: For maximum freshness and crispiness, you can also store the cooked pancakes and fillings separately and assemble the sandwiches just before serving.
Make-Ahead: The pumpkin spice pancake batter can be made up to 24 hours in advance and stored in the refrigerator for quick and easy assembly on busy mornings.
Nutrition Information
These Pumpkin Spice Pancake Breakfast Sandwiches are a hearty and comforting way to start your day. Each serving provides a balance of carbohydrates, protein, and healthy fats to keep you feeling full and satisfied until your next meal. The pumpkin puree and pumpkin pie spice add a boost of vitamins and antioxidants, while the bacon and cheese provide a satisfying dose of savory flavor.
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Protein: 24 g
- Carbs: 48 g
- Fat: 30 g
- Sodium: 880 mg
Frequently Asked Questions
Can I make the pancake batter ahead of time?
Absolutely! The pumpkin spice pancake batter can be made up to 24 hours in advance and stored in the refrigerator. This makes for quick and easy assembly on busy mornings. Just be sure to give the batter a gentle stir before cooking to incorporate any settled ingredients.
Can I freeze the assembled breakfast sandwiches?
Yes, you can freeze the fully assembled pumpkin spice pancake breakfast sandwiches for easy reheating. Wrap each sandwich individually in foil or parchment paper, then place them in a single layer in an airtight container or freezer bag. When ready to enjoy, simply reheat the frozen sandwiches in a 350°F oven for 10-15 minutes, or until heated through.
Do I have to use pumpkin puree, or can I substitute something else?
The pumpkin puree is the star of this recipe, adding a lovely autumnal flavor and moisture to the pancakes. However, if you’re looking to switch things up, you can substitute mashed sweet potato or even butternut squash puree for a similar effect. Just be sure to adjust the amount of pumpkin pie spice to match the new ingredient.
How can I make these pancakes extra fluffy?
To achieve the ultimate in fluffy pumpkin spice pancakes, be sure not to overmix the batter. Gently fold the wet and dry ingredients together until just combined. You can also try separating the egg whites and whipping them to stiff peaks before folding them into the batter for an extra-light and airy texture.
Can I make this recipe without dairy?
Absolutely! For a dairy-free version of these pumpkin spice pancake breakfast sandwiches, simply substitute non-dairy milk (like almond or oat milk) and dairy-free cheese slices. You can also omit the cheese altogether for a tasty and satisfying sandwich.
Try These Next
- Pumpkin Spice Pancake Breakfast Sandwich
- Savory Pumpkin Pancake Breakfast Stack
- Savory Pumpkin Spice Pancakes Drizzled With Maple Syrup
Pumpkin Spice Pancake Breakfast Sandwiches
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Description
Start your day with a delightful twist on breakfast! These Pumpkin Spice Pancake Breakfast Sandwiches are fluffy, flavorful, and perfect for fall. Layered with maple sausage and creamy cheese, they’ll make your mornings extra special.
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1 tablespoon baking powder
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon salt
– 1 cup milk
– 1/2 cup pumpkin puree
– 1 large egg
– 2 tablespoons melted butter
– Maple sausage patties
– Sliced cheddar cheese
– Maple syrup (for serving)
Instructions
1.
2. 1. In a mixing bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt.
3. 2. In another bowl, whisk together milk, pumpkin puree, egg, and melted butter.
4. 3. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. 4. Preheat a non-stick skillet over medium heat.
6. 5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
7. 6. In the same skillet, cook the maple sausage patties until browned.
8. 7. Assemble the sandwich by placing a sausage patty on one pancake, topping it with a slice of cheddar cheese, and then adding another pancake on top.
9. 8. Drizzle with maple syrup before serving.
Notes
– For extra flavor, add chopped pecans or walnuts to the pancake batter.
– You can substitute the cheddar cheese with your favorite cheese.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg
Keywords: pancakes, breakfast, fall, pumpkin spice