Pumpkin Pancakes

With Fall upon us, I’ve decided to welcome this season with a delightful Pumpkin Pancake recipe!

These Pumpkin Pancakes are a wonderful way to welcome cool crisp mornings. Top them with maple syrup, and enjoy!

This was a fun recipe for me, as a mom, because it is the FIRST recipe my 10-year-old made by himself! And he LOVED it! He got a kick out of combining all the ingredients, thought it was fun dealing with the pumpkin puree, and said the “homemade syrup tasted like heaven”. Eating the pancakes was a euphoric experience for him. Lol!

I remember one year, on Halloween, my mom made similar pancakes for us, to be festive. They weren’t pumpkin flavored, but she shaped them like pumpkins and colored the syrup green. I remember thinking that was the coolest breakfast! Feel free to try it with your kids!

I encourage you to let your older kids make this recipe by themselves, as well. With adult supervision, of course.

Pumpkin pancakes offer a delicious taste that is often associated with the fall season. The natural sweetness and earthy flavor of pumpkin can add a unique twist to your breakfast routine.

These fluffy pancakes can be a fun and creative way to switch up your pancake routine. By adding pumpkin puree into your pancake batter, you can create a tasty hint of pumpkin flavor with a fun orange hue. You can add spices like cinnamon, nutmeg, or ginger to add to the pumpkin flavor. Top these with maple syrup, whipped cream, and a sprinkle of nutmeg!

What you’ll need:

• Pancake griddle
• Blender or food processor to grind oats into a flour

I genuinely believe EVERY household needs a Nutribullet. I’ve had one since I got married(12+ years ago) and I will never go without one. And I use Presto’s Pancake Griddle. I’ve had mine since before I got married (again, 12+ years ago), and it is still going! 12+ years, in my opinion, can’t be beat!

Ingredients:

• Eggs
• Buttermilk (If you don’t have buttermilk, you can make your own. Add 1T lemon juice per cup of milk and allow to sit 5 minutes before adding to recipe.)
• Butter, melted
• Pumpkin puree
• Pure vanilla extract
• All-purpose flour
• Ground oats(or oat flour)
• Sugar
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Cloves

Steps:

*If using oats, grind them in a blender or food processor before adding to pancake batter.

1. Preheat your skillet to 325 degrees.

2. Gather your ingredients, as well as two mixing bowls. Don’t forget your little helping hands!

3. In one mixing bowl, add all-purpose flour, oat flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix well with a whisk.

4. In the other mixing bowl, add eggs, pumpkin puree, melted butter, vanilla, and buttermilk. Use the whisk from the dries to whisk the egg mixture really well.

Tip: If you crack an egg and drop the shell in your food, use the empty eggshell to retrieve the cracked shell.

The cracked shell won’t “run away” from the empty shell, it will run from your finger.

5. Pour the dry ingredients into the wet ingredients, whisking well, but do not over whisk.

6. Let batter rest 5 minutes, then using a 1/4C measuring cup, scoop the batter up and pour it onto the griddle, cooking for roughly 3 minutes before flipping and cooking the other side about 3 minutes. The pancakes will start to bubble when they’re getting ready to be flipped. You can also check the underside to see if it is browning. You’re looking for a darker golden brown color.

If you want, you can try to cook them in pumpkin shapes, like we did. Pour your 1/4c of batter on the griddle, in an oval shape, then scoop up a tiny bit more batter and pour it at the top of the oval, slightly swooping it off the the side while lifting away from the pancake.

Slather these pumpkin pancakes with butter and drizzle with maple syrup. Adding whipped topping and a sprinkle of nutmeg on top would also be a lovely addition! If you don’t have maple syrup, don’t fret! I have a delightful pancake syrup recipes for you to enjoy!