Pumpkin Pancakes and Pumpkin Spice Latte

in Features by

The Wesleyan Green and Gold Staff recreates the popular Tasty videos seen all over social media.

Caroline Hayes makes two delicious fall recipes that are an easy must-try for this fall season! The pumpkin pancakes and pumpkin spice latte are perfect treats for those chilly fall mornings. These delicious breakfast options are perfect for everyone!


Pumpkin Pancakes Recipe:

1.5 cups of milk

1 cup of pumpkin purée

1 egg

2 tablespoons of vegetable oil

2 cups of all purpose flower

3 tablespoons of brown sugar

2 teaspoons of baking powder

1 teaspoon of All-Spice

1 teaspoon of cinnamon

1/2 teaspoon of ginger

1/2 teaspoon of salt

Non-stick cooking spray

Whipped Cream

Instructions: Combine the milk, the pumpkin purée, the egg and the vegetable oil in a medium mixing bowl.

In a separate bowl, combine the flower, baking powder, All-Spice, cinnamon, ginger and salt.

Gradually pour the dry ingredients into the wet ingredients and mix until blended. Lightly grease pan on stove.

Pour the batter on the stove and flip when ready.

Serve with whipped cream and enjoy!

Pumpkin Spice Latte Recipe

1 cup of milk

2 tablespoons of pumpkin purée

1 tablespoon of sugar

1/4 teaspoon of pumpkin pie spice

1/4 teaspoon of vanilla extract

Whipped cream

Instructions: Mix the milk, the pumpkin purée, the sugar, the pumpkin pie spice and the vanilla extract in a mircowave-safe bowl.

Cover the bowl with plastic wrap, punch a small hole in it and microwave for about 1 minute, or until hot.

Whisk milk until foamy.

Pour black coffee into a mug about halfway then fill the other half with the foamy milk.

Top with whipped cream and pumpkin spice and enjoy!

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