Pumpkin Pancakes

October 7, 2018

Now that October is here, I’m ready to jump on the ‘everything pumpkin’ bandwagon; September is just too early for me. One of our favorite fall breakfasts is Pumpkin Pancakes! These are the most pillowy soft, fluffy pancakes I’ve ever had.

I’m also a fan of the pumpkin and chocolate combo…if you are as well, feel free to sprinkle these babies with some chocolate chips once they’re on the griddle; I don’t think you’ll regret it. 😉

Getting straight to the recipe today:

Pumpkin Pancakes
1 1/2 cups milk
1 cup pumpkin (*not pumpkin pie filling)
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar
2 cups flour (can substitute half whole wheat flour)
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp all spice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt

Mix the dry ingredients and set aside. Mix wet ingredients and add to the dry ingredients.
I add chocolate chips sparingly once they are on the griddle.
I heat my griddle to 300*.

One thought on “Pumpkin Pancakes

  1. Thank you for posting this delicious recipe☺️I was able to substitute (here goes my listed😉) for wheat, dairy, eggs, oil, AND sugar and they turned out wonderful, which is rare!! Definitely a keeper.


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