Perfect Pumpkin Pancakes

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Growing up, pancakes were a treat.  I remember on the weekends my mom would whip out her square griddle and make pancakes for my brothers and me. Sometimes she would get fancy and make them in the shape of the first letters in our names, sometimes they would be simple circles.  Either way, it was a treat and a breakfast food that we all loved.  Now that I have a daughter, I find myself making pancakes at least twice a month.  Typically on a Saturday I’ll whip out my electric griddle and make enough pancakes to last a few weeks.  I used to buy the boxed mixes (Trader Joe’s has an awesome multi-grain mix) but because it’s not that much more difficult to make pancakes from scratch, I’ve been working on my own recipe. This is my recipe for perfect pumpkin pancakes everytime!

Perfect Pumpkin Pancakes

I started added pumpkin to our pancakes after my daughter was born.  Wanting to “sneak” healthy foods into her meals, this seemed like the perfect way to do it. I’ve featured other pumpkin pancake recipes on this site but this is my own and honestly, I do think it is the best. I like my pancakes a tad thick so if you’re looking for a thin, crepe-like pancake, this isn’t the recipe for you. But if you want a stick to your ribs kinda breakfast, then get out your mixing bowl and start cooking!

Perfect Pumpkin Pancakes

Ingredients:

  • 1 1/2 cups milk
  • 1 cup canned pumpkin
  • 1 egg (or two egg whites)
  • 2 tablespoons vegetable oil
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

Directions:

In a bowl, mix together the milk and vinegar.  Let it sit for 5 minutes and then add the pumpkin, egg and oil. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a griddle or frying pan over medium high heat. If you need to lightly oil the pan.  I don’t use anything on my electric griddle and my pancakes never stick.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake (I use a simple plastic measuring cup). Cook for 2-3 minutes on each side and serve them warm with a pat of butter (use the real stuff) and some warm maple syrup (again, use the REAL stuff, not that high fructose corn syrup substitute).

Add make sure to double the recipe so you can freeze the extra pancakes. Let your pancakes cool completely before putting them in the bag.  A few minutes in the toaster and you have a warm and healthy breakfast on those mornings where time is limited.  I buy the pint size freezer bags and put two or three in each one.  That way, if I’m in a rush, I can grab a bag and throw it in my daughter’s bag. That way instead of her eating cereal at the sitter’s, she can have a yummy and healthy start to her morning and I can feel like I “cooked” her breakfast.

What’s your favorite type of pancake?

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About Sarah BB

Sarah is a healthcare administrator, mother of one spunky 4-year old daughter and a lifestyle blogger living in Wichita, Kansas. Join her as she tackles life in the midwest one to-do list at a time.

Comments

  1. Sabrina Radke says:

    I never would have thought to add pumpkin to pancakes! They look really yummy! Going to have to tell my husband the pancake chef to try this recipe!

  2. Jenna M wood says:

    It’s a little too early for us to be carving our pumpkins out, but I’m keeping this bookmarked!

  3. Pinned these little lovelies for sure!!

  4. I want to make those this weekend!!

  5. Cannot wait to try this! I love pumpkin. Have you tried pumpkin ravioli yet?

  6. Oooh yum. I must try these!

  7. These look DELICIOUS – and so perfect for the season. I need to start sneaking more vegetables and healthy food in because my toddler is starting to refuse her veggies – I think I’ll start with these!

  8. I LOVE Pumpkin!! Pinned it to try later :)

  9. This looks delicious. I love pumpkin!

  10. delicious!!!! What time do you want me over for breakfast tomorrow ? :)

  11. Those look absolutely amazing. I love fall because of all the fabulous pumpking products!! Maple syrup just finishes it off perfectly.

  12. Love Pancakes and this recipe just takes it to another yummmmy level! Coming over for breakfast tomorrow LOL!

  13. Yay! I love pumpkin and just had some OK ones at a restaurant last weekend and thought I would do better with a from scratch recipe. My older sis loves the Trader Joe’s mix when it comes out (also seasonally, so sad this isn’t a year round food) – I am going to give yours a try. Do these have a good pumpkin flavor??? The ones I had at the restaurant tasted more like nutmeg or something. Thanks for sharing!

  14. I love the idea of freezing – just need a big freezer.

  15. Mm those look delicious! I would love to have pumpkin pancakes! I never thought of freezing them either, great idea.

  16. I tried these out and no matter what temperature, I couldn’t get them to cook on the inside :( The outsides would get done fine but the inside would just stay mushy. What am I doing wrong?

    • I cooked mine between 350-375 degrees, depending on whether I thought they were getting too brown, too fast. Maybe try adding another 1-2 tsp of milk and see if that thins the batter enough for you? Let me know if that helps!

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