Pumpkin Pancakes


I love pumpkin.  Pumpkin EVERYTHING!  ....I think.  I've never had pumpkin pancakes so I can't really say everything.  Since I had an extra can of pumpkin puree we decided to try something new this morning.  The girls don't always like new recipes, because, let's face it sometimes my recipes flop.  Thankfully we got to eat breakfast this morning, because they turned out eatable, and not only that they were delicious.  Delicious enough to share with YOU!  Hope you like them as much as we did! 


1 cup Pumpkin puree (or canned pumpkin)
1 C Artisan Flour Blend
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 milk (I use dairy free)
1 egg
1 tablespoon vinegar
1/4 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
pinch of nutmeg
pinch of ground allspice

optional:  dark chocolate chips in the batter, just 1/2 cup is plenty!


  1. In a large bowl mix together the dry ingredients: flour, spices, baking powder, baking soda, and salt. 
  2. In another bowl mix together the wet ingredients: milk, pumpkin, egg, vanilla extract, and vinegar. 
  3. Slowly add the wet ingredients to the dry. Mix until fully incorporated.
  4. Pour 1/4 cup of the pancake batter into a heated pan coated with butter or oil. 
  5. Cook pancakes for about 2 minutes on each side.

    Enjoy immediately with maple syrup or your choice of topping

we enjoyed our pumpkin pancakes with dark chocolate chip smiles :)


Comments are closed.