I adore pumpkin pancakes, and I tweaked several recipes until I worked something out that I really liked. We often put chocolate chips in ours because I adore chocolate (the ones in this photo have them), but my eight-year-old prefers hers plain. These pancakes have no added sugar (unless you add chocolate chips), and my kids love them with no added syrup or butter – making this a fairly healthy (especially without chocolate chips) and very low-mess meal!
Pumpkin Pancakes Recipe
- 1 1/2 cups milk – we use kefir instead if we have it, because it gives a nice texture. Buttermilk is another great alternative, and yogurt would probably also work.
- 1 cup pumpkin puree – 1 15oz can also works, although you may then need to add a little extra flour. You don’t need exact measurements for this recipe to work.
- 3 eggs
- 1.5 cups all-purpose flour. We now use Cup 4 Cup flour in this recipe for gluten free pancakes.
- 1 Tablespoon baking powder
- 1/2 tsp allspice
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/2 tsp salt
Stir all dry ingredients together, make a well, and add wet ingredients. I cook ours on a grill set to 350, but stovetop on medium heat works equally well. Enjoy!
What is your favorite fancy breakfast? Or your favorite pancake? Honestly, we eat these for dinner more often than for breakfast – as breakfast for dinner, I suppose! A fruit salad or smoothie (add in some spinach!) goes beautifully with these pancakes! The leftovers also make great snacks, on the rare occasions when we have leftovers!