Technically, I’m in Croatia right now, but back home, fall is in full swing. And the week before we left, we got a few days where it really felt like fall. Sunny, but cool and crisp air—seriously perfection in my mind!
I don’t go too overboard with the pumpkin spice hype, but I do love me some pumpkin pancakes! I finally came up with a recipe that we’ve all really been loving.
They’re fluffy, perfectly spiced and good on their own or with a little butter and syrup (or powdered sugar if you’re me). The pumpkin adds a lot of good stuff too, like fiber and vitamin A!
Despite being low in sugar and fat, they’re still not health food, especially when you top them like I did, whoops! But, such a yummy treat for a weekend breakfast.
Owen absolutely loves these too and will eat them plain. I just cut his into little bites and he gobbles them right up! Sometimes (read, when he’s interested), he’ll help me dump the ingredients into the bowl and stir. It makes for a fun weekend morning activity!
Pumpkin Pancake Recipe
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 3 Tbsp brown sugar
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 1 egg
- 1 1/2 cups almond milk (or any milk)
- 1 tsp vanilla extract
- 1 cup pumpkin purée
Mix all dry ingredients together. Add wet ingredients and combine to mix. Heat a skillet over medium-low heat and spray with oil. Scoop 1/4 cup of batter and spread thin (the batter is a little thick!). Flip when they’re lightly browned and the bubbles on top are not closing as soon as they pop. Top will look like it’s a bit dry. Flip and cook until lightly browned. Serve alone or with butter, syrup/powdered sugar.
Does it feel like fall where you live yet?!