Pancakes are a staple in our house and if you read this blog regularly, you’d know that I love trying different variations of my basic pancake recipe. These whole grain pumpkin pancakes happens to be my favorite spin on the classic, especially when I have just the right amount of pumpkin puree leftover from my Pumpkin Pasta recipe.
Does your family love all things pumpkin? Mine does! What’s not to love about pumpkin cookies, cakes, pumpkin scones, brownies, and even pasta! Just watch this short recipe video and see for yourself how easy they are to make.
When Fall comes around, it’s Pumpkin Pancakes all the way! These pancakes are light and fluffy, yet full of the warm flavors of fall -even though I make them year round. The brown sugar and pumpkin pie spice adds a new dimension to a wonderful family breakfast or dinner. If you don’t have pumpkin pie spice, don’t worry, use cinnamon instead.
For these pumpkin pancakes, I kept it simple on top with traditional maple syrup and whipped cream. Although I rarely use whipped cream for breakfast, I had some heavy cream leftover from a pasta dish and thought: hey, I have to use it up!
Even though my 3-year-old was more interested in licking the whipped cream off the top than he was in eating it as a topping, the pancakes were devoured; something I can’t say about traditional pumpkin pie since sadly, no one in my house eats it except me!
I typically double the recipe and freeze extras for a quick grab-and-go breakfast option. With six to feed, and four being hungry boys, making more is better than not enough at my house. And when in doubt, if you have extras you can always send them to school in the lunchbox.
If you are not much into all things pumpkin yet you still love pancakes, then my Perfect Pancake recipe is the ideal recipe for you.
Do you have a favorite type of pancake at your house?
- Yield: 4-6 servings 1x
- 1 1/4 cups flour*
- 1–2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons butter, melted
- In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
- In a large bowl, combine milk, pumpkin puree, egg, and butter. Mix until there are few to no lumps left.
- Add the wet ingredients to the dry ingredients and whisk together just until combined.
- Over medium heat, grease skillet lightly and pour about 2 tablespoons of batter onto a heated skillet or large pan. When pancake starts to bubble slightly, carefully flip over.
- Serve with whipped cream and maple syrup.
These pancakes can be made 50% whole-wheat and 50% all-purpose flour, 100% white whole-wheat flour, or with your favorite all-purpose gluten-free flour (I use King Arthur Flour).