Pumpkin Pancakes Recipe

How to Make Pumpkin pancake

Warm, fluffy, homemade pumpkin pancakes are ideal for chilly fall mornings or busy back-to-school breakfasts that need to be quick and easy. They’re the perfect way to kick-off a Saturday of pumpkin carving and Halloween crafting, and they’re easy to whisk together for a delicious brunch recipe. Even better: This easy pumpkin pancake recipe uses half whole wheat flour for a delicious boost of nutrients and a delightfully nutty flavor. The kids won’t even notice the whole grains — healthy pumpkin pancakes made from scratch are just as light and airy as the boxed stuff. We love to top these with a dollop with butter and a drizzle of maple syrup, but be sure to try out a whipped cream ghost for Halloween; you can use chocolate chips for the eyes!

How to make pumpkin pancakes:

Don’t wait for a delicious and hearty breakfast, this quick and easy recipe comes together in just 15 minutes! Here’s how it’s done:

– Whisk together all of the dry ingredients in one bowl and all of the wet ingredients in another bowl. Stir the wet ingredients into the dry just until it’s combined. Overwork the batter and you’ll risk losing some of that epic fluff.

– Using a ¼ cup measure for each pancake, scoop the batter into a hot skillet and cook for 2–3 minutes per side. Then, just stack your plate high, pour over maple syrup with abandon, and dollop on the whipped cream.

This recipe serves 4, so double it for a crowd or if you’d like leftovers. Tip: Freeze any extras in a resealable plastic bag to enjoy throughout the week. Just pop one in the toaster or reheat in the oven until warmed through, and enjoy!

Ingredients1. 

all-purpose flour1 c. 

whole wheat flour1 tbsp. 

baking powder1 tsp. 

pumpkin pie spice1/2 tsp. 

baking soda1/2 tsp. 

salt1 c. 

whole milk1/2 c. 

pumpkin purée3 tbsp. 

brown sugar2 

large eggs2 tbsp. 

vegetable oil

whipped topping

chocolate chips

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Direction on how to make Pumpkin Pancakes

  1. In large bowl, whisk all-purpose flour and whole wheat flour, baking powder, pumpkin pie spice, baking soda, and salt.
  2. In small bowl, whisk whole milk, pumpkin purée, brown sugar, eggs, and vegetable oil; stir into flour mixture until almost smooth.
  3. Lightly grease 12-inch nonstick skillet; heat on medium until hot. In batches, scoop batter by 1/4-cupfuls batter into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. Turn; cook 2 minutes or until golden.
  4. Drizzle with syrup. Create “ghosts” with whipped topping; add chocolate chip “eyes.”

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