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Favorite Pumpkin Pancakes

These stir together in one bowl, are fluffy and flavorful, and are a perfectly cozy breakfast to share with the kids.

– Whole wheat flour – Baking powder – Cinnamon – Pumpkin pie spice – Milk – Pumpkin puree – Egg – Melted butter or neutral oil  – Vanilla extract

Ingredients Needed:

Combine all of the dry ingredients in a bowl and mix together. There’s more baking powder in this recipe compared to basic pancake recipes—we need it to help them cook through.

Step 1.

Add the wet ingredients to a second bowl and whisk to combine. Then combine the two into one bowl and whisk.

Step 2.

The batter should be pourable but thick.  Heat a nonstick or cast-iron pan or griddle over medium heat. Add a sliver of butter, let melt, and swirl to cover pan.

Step 3.

Add a small amount of batter, about 2-4 tablespoons at a time, and spread the batter thin, about ¼ inch thick to ensure they cook through nicely.

Step 4.

Cook for 3-4 minutes per side. The pancakes should be mostly set around the edges and you should see little bubbles around the edges before you turn them over.

Step 5.

I heat the oven to 200 degrees F and keep the cooked pancakes warm on a baking sheet in the oven while I finish the batch, though you could also serve them as you go.

Step 6.

Serve warm topped with syrup, nut butter, or yogurt. We also like to serve them with a side of fruit for a yummy meal!

Step 7.

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Store any leftovers in an airtight container in the fridge for up to 5 days. Or freeze for up to 6 months.