Those of you that have followed me for a while now know that breakfast on the weekends at our place is kind of a big deal. My kids and I like to work (more like play) together and make something extra special to eat on our lazy weekend mornings. Some of our favorite, go-to family recipes are homemade cinnamon rolls, biscuits, waffles and pancakes!
Yes, it’s basically a total carb fest here on Saturday and Sunday and we love it!
Recently, a new love has entered into our weekend breakfast-party rotation… pumpkin pancakes! Now, I know we are really late to the pumpkin pancake party, but believe me we are here to stay.
These pumpkin-packed pancakes are a terrific breakfast treat as they are fluffy and flavorful…and pretty healthy too.
Each time I serve these amber-colored pancakes, my kids are immediately focused on the rich flavor of the warm spices and a healthy drizzle of maple syrup. But, I’m also immediately happy to watch them gobble these pancake stacks up.
All of that pretty pumpkin puree they’re consuming, in pancake form, is loaded with essential vitamins like A and C as well as iron and fiber too! Yay, for healthy and delicious!!
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Pumpkin PancakesCourse: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
These pumpkin pancakes are like pumpkin pie for breakfast! The delicious and comforting flavors of pumpkin and warm spices in these scratch-made pancakes will make them a family favorite breakfast treat! Serve with warm maple syrup, fresh fruit or whipped cream!
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
2 tablespoons sugar
1 tablespoon light brown sugar
1/2 teaspoon salt
3/4 cup pumpkin puree
2 large eggs, lightly beaten
2 cups milk
3 tablespoons salted butter, melted and slightly cooled
- Melt the butter in a small bowl and set it aside so it can cool slightly. Next, in a medium-size bowl combine the flour, spices, baking powder and sugars. Set the bowl with dry ingredients aside.
- Combine pumpkin puree, beaten eggs, milk, butter. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Use a wooden spoon to mix batter until it is just combined. Be careful not to over mix the batter!
- Lightly coat a skillet with non-stick cooking spray and heat a skillet over low-medium heat. Using a 1/4 cup measuring cup pour batter into skillet evenly in the center. Wait for a few bubbles to rise to the top of the pancake and carefully use a spatula to flip it over. Wait one minute and use spatula to remove the pancake
- Cover pancakes with a kitchen towel to help keep them warm until all pancakes are done. Serve with maple syrup or fresh fruit and whipped cream and enjoy!
- Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.