Pumpkin pancakes are a nutritious and delicious way to start the day!!
Every two or three weeks we will have pancakes or waffles for breakfast. Usually I will ask the kids whether they want pancakes or waffles. They either respond that they want pancakes– or the “ones with the holes” (waffles).
We love waffles here. I keep a homemade mix in the fridge and making the batter is very simple. They do take longer to cook, though, so I’m often a little relieved when they request pancakes.
Pancakes are also fun because I can change them up and add things to the batter. I also play around with using different blends of fresh flours. Oat flour and soft white wheat berries are my favorites.
Perfect Pumpkin Pancakes
I had pumpkin puree leftover after making pumpkin bread the other day, so I whipped up these pumpkin pancakes. I subbed applesauce for any butter or oil, used maple syrup to sweeten them slightly, and added some cinnamon for a richer flavor.
These are not the flat pancakes that my father-in-law prefers. They are thick and fluffy, and full of vitamins and minerals.
I LOVE using my griddle for making pancakes (and much more) because I can make them all in about two batches. It really speeds up the process.
This recipe makes about 21 pancakes– enough to feed our family of six eaters. If you don’t need so many pancakes, you can just cut the recipe in half. (Or freeze the extra pancakes for later!)Print
Pumpkin pancakes are a nutritious and delicious way to start the day!
- 1 1/2 C pumpkin puree
- 1/2 C applesauce
- 3 eggs
- 2 Tbsp maple syrup
- 1 1/2 C whey or milk
- 3 C flour
- 1 Tbsp cinnamon
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Heat a pan or griddle over medium heat. Turn oven onto warm.
- Combine the wet ingredients in a medium mixing bowl and stir to combine. Add the dry ingredients and stir just until no streaks of flour remain.
- Lightly grease your pan with butter or oil, then drop the pancake batter on the hot pan in 1/4 C portions. Cook until bubbles begin to form, then flip and cook on the second side until lightly browned, about another minute or two.
- Repeat step 3 until no batter remains. Keep the pancakes warm in the oven until ready to serve.
- Serve with maple syrup and chopped pecans.
This recipe makes about 21 pancakes– enough to feed our family of six eaters. If you don’t need so many pancakes, you can just cut the recipe in half. (Or freeze the extra pancakes for later!)