Pumpkin Spice Pancakes: A Must For This Fall

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Can you believe it is almost fall? I don’t know about you but I am so happy to see summer leave us. This year has been such a whirlwind. Today I wanted to share with you an amazing recipe for Pumpkin Spice Pancakes. This recipe is so easy to make and really the perfect breakfast, heck, lunch or dinner, this fall season.

I am one of those girls that pushes the fall season as much as possible. I can’t wait to get out my hoodies (as I live in them most of the season) and just eat amazing foods like Pumpkin Spice Pancakes. I am all about anything pumpkin. My coffee this moment has pumpkin creamer, so yeah, that is how ready I am.

Pumpkin Spice Pancakes are just as simple as the Cream Cheese Pancakes I shared just a couple of days ago. I have to be honest that the pumpkin spice pancakes are a bit more my style for the fall season.

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Pumpkin Spice Pancakes

Below you will find the full recipe to make these pancakes for your family. They are also perfect for Thanksgiving breakfast with your guests. You could do a little toppings bar so that everyone can pick and choose how they would like to top these. Personally I think walnuts or bananas are best.

Irish Cream Liqueur Hot Cocoa Bomb Recipe

Irish Cream Liqueur Hot Cocoa Bomb Recipe

Yield: 6 Hot Cocoa Bombs

Irish cream liqueur hot cocoa bomb recipe is a wonderful St. Patrick's Day treat for adults ~


Hot Cocoa Bomb Ingredients

  • 7 oz milk chocolate melting wafers
  • 6 tbsp hot cocoa
  • 2 shots Irish Cream liqueur
  • Green sprinkles



    1. Place a large plate into the freezer.
    2. Pour chocolate wafers into a microwave-safe bowl and heat in the microwave for 30-second intervals, until fully melted. Stir well between each heating session.
    3. Using a spoon or large pastry brush, coat each of the mold cavities with the melted chocolate. Place into the freezer for 5 minutes, and repeat to add another coat of melted chocolate, then chill for an additional 5 minutes.
    4. Mix the Irish Cream liqueur and cocoa mix. Stir well.
    5. Remove the plate and chocolate-coated mold from the freezer. Remove chocolate-coated half spheres from the mold and place them onto the chilled plate.
    6. Heat the small plate in the microwave for 2 minutes.
    7. Place one chocolate-coated half-sphere upside down on the heated plate and move around to slightly melt the rim. Add about 1.5 tablespoons of the liqueur and cocoa mixture to the half sphere.
    8. Place another chocolate-coated half-sphere upside down on the plate and move around to melt the rim, rubbing it around in the excess melted chocolate on the plate.
    9. Stick that half-sphere on top of the other, and very gently secure the two together. *They should go together with no problem, but if you do have an issue, simply rub a little extra melted chocolate along the seam where there is a gap.
    10. Pour remaining melted chocolate into a pastry bag or ziplock bag and heat in 30-second increments until fully melted, massaging the bag between each heat session.
    11. Once melted, cut off the tip of the bag and drizzle melted chocolate on top of the bomb in a back and forth motion.
    12. Add sprinkles.
    13. To use, place a bomb in the mug and pour 6 oz of hot milk over it, Stir and enjoy!



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