Delicious pumpkin pancakes are the perfect fall breakfast. Light, fluffy and full of flavor.
I don’t know what it is about fall that makes everyone go crazy for pumpkin, but I admit I am part of those who do. Pumpkin drinks, pumpkin cookies, pumpkin pies, pumpkin everything. So why not make pumpkin part of breakfast as well? Pumpkin pancakes for breakfast or brinner. YES, PLEASE!
Top with maple syrup, whipped cream and pecans and sit back and enjoy.
Be sure to save the recipe for later!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
pancakes
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Ingredients
- 2 cups flour
- 1/3 cup sugar
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon Cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 1/2 cups milk
- 2 eggs
- 1/2 cup oil
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- whipped cream,pecans and maple syrup, for topping
Ingredients
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Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg. In a medium bowl, whisk together the milk, eggs, oil, vanilla, and pumpkin.
- Pour the wet ingredients into the dry ingredients, and stir until the batter comes together (there will be a few lumps). Let the batter rest 5-10 minutes.
- Heat a large skillet or griddle over medium heat. Pour the batter by 1/4 cup scoops onto the skillet and cook 3-4 minutes, or until large bubbles appear. Flip and cook 2-3 minutes on the other side. When ready to serve, top with whipped cream, pecans, and maple syrup.
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