It’s officially September and I’m ringing in this faux fall season with Pumpkin Pancakes! Yes, it’s still 95 degrees in Miami, but we pretend it feels like fall and pull out all the pumpkin recipes.
I don’t know about you, but I have several “go-to” recipes I use all the time. For example: When I really love a recipe, I’ll use that recipe for everything and just change the flavor according to what our mood is. If we want berries, we add the berries. Or if we’re in that GIVE ME ALL THE CHOCOLATE mood, we add chocolate chips. You get it, right?!
Today, I’m adding pumpkin to my favorite pancake recipe. These pancakes are so good hot off the pan, you really don’t even need the syrup.
Pancakes, pancakes we all love pancakes!!!
Now, these Pumpkin Pancakes can be made one of two ways:
- You can make them with all-purpose flour or you can make them with this gluten-free flour.
- And they can be made with dairy or non-dairy milk.
The choice is all yours. All you need is one bowl, a big saute pan or a griddle pan, and a perfect pancake-flipping spatula! Give yourself 20 minutes and everyone will be running to the kitchen begging for a bite.
This recipe will give you 6 to 8 pancakes, depending on how big you make yours. I love making sand dollar size pancakes for Gaby. Most importantly, they’re so cute and the batter makes a ton! So we have plenty of leftovers for future breakfasts or if you’re like Gaby — you snack on pancakes throughout the day. What better way to get pumpkin in her diet?!
Meanwhile, warm up your maple syrup and fry up a little bacon for a perfect Pumpkin Pancake breakfast!
Bon Appetit,
-Whitney
- 1 cup milk (dairy or non-dairy)
- 1 tbsp apple cider vinegar
- 1/4 cup pumpkin puree
- 1 tbsp melted butter or coconut oil
- 1/4 cup maple syrup
- 1 cup all purpose (or gluten free) flour
- 1 tbsp baking powder
- pinch of salt
- 1 tsp pumpkin pie spice
- berries for garnish; optional
- chopped pecans for garnish; optional
- butter or coconut oil for frying the pancakes
- In a liquid measuring cup add the milk and apple cider vinegar. Stir and let it sit for 5 minutes.
- In a large mixing bowl, add the pumpkin, maple syrup, oil, and milk. Whisk together well.
- Now, add all of the dry ingredients to the wet and whisk until you have a smooth batter.
- Heat up a large pan on medium-low heat. Once the pan is hot, add the butter and let it melt. Add a 1/4 cup of the batter and make your pancakes.
- When you see bubbles form on top of the pancakes, it's time to flip them!
- Continue until all the batter is gone.
- Serve with maple syrup, sliced berries, or chopped pecans.
- I like to preheat my oven to 200 degrees and keep the pancakes warm while I continue making them.
