Is there anything better than a big stack of pumpkin pancakes on a fall Saturday or Sunday morning? The answer is no, not really. Okay, so maybe if you add an oat milk cappuccino!
In fact, Owen’s been requesting these every weekend, and some weekdays too. And I’m more than happy to make them because I love them just as much! There’s not much sugar in the base pumpkin pancake recipe, of course, syrup adds some, but I love they don’t have much to begin with (and you could totally omit it if you want).
Pure pumpkin puree (not the pumpkin pie filling) is packed with Vitamin A, potassium, antioxidants and nutrient dense. I’m all about sneaking in more veggies to meals where Owen wouldn’t normally get them.
Easy Pumpkin Pancake Recipe
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 Tbsp brown sugar, optional
- 1/2 tsp salt
- 2 tsp pumpkin spice, or cinnamon with a dash of nutmeg, clove and ginger
- 1 egg
- 1 1/2 cups milk, we use almond milk
- 1 tsp vanilla
- 1 cup pumpkin purée
- Combine all ingredients in a bowl with a whisk.
- Heat a pan, we love our Always Pan from Our Place, over medium heat. Spray with non-stick oil spray and scoop a 1/4 cup of batter into the pan.
- Cook until little bubbles form and it starts looking dry, flip and cook until lightly browned. Then serve with butter, syrup, peanut butter, powdered sugar or whatever suits your fancy!
Tag me on Instagram if you make these yummy pancakes! Happy fall, friends!