Pumpkin Pancakes {Best ever, only basic fridge and pantry ingredients}

These pumpkin pancakes are truly the BEST PANCAKES EVER. The pumpkin adds a sweet creamy flavor that completely evolves the typical pancake texture. These pancakes literally melt in your mouth. If you're a chocolate lover we recommend tossing in some chocolate chips. Personally I just like them plain topped with a pad of butter and warm pure maple syrup. Either way you are in for a seriously delicious treat.

The best part about these scratch made pancakes it that you provably have almost all of the ingredients on hand. We only use simple basic ingredients and spices like canned pumpkin, flour and brown sugar.

I prefer brown sugar over regular sugar in these because I think it adds depth in its flavor. Combined with the pumpkin it tastes like they are actually melting in your mouth.

For the ultimate smooth pancake I recommend using an immersion blender to combine all of the ingredients.

An immersion blender or classic blender ensures all of the ingredients are evenly dispersed and adds air to the batter making these pancakes extra fluffy and extra delicious.

Spiced with just a touch of pumpkin pie spice and vanilla extract, these pancakes are perfectly sweet and best served on a crisp Sunday morning alongside a warm cup of coffee and crispy bacon.

These are not strictly Sunday stacks though. Start your Monday off with a sweet stack. Double the recipe and save the leftovers. Pop them in the toaster to reheat. These pumpkin pancakes will improve any morning.

Pumpkin Pancakes {Best ever, only basic fridge and pantry ingredients}

4 servings,12 medium or 8 large pancakes Cook time: 5-6 minutes


Ingredients:

  • 1 cup flour

  • 1 cup milk (I used unsweetened original almond milk)

  • 1 cup pumkin puree

  • 4 eggs

  • 1 tsp vanilla extract

  • 2 tbsp brown sugar

  • 1/2 tsp salt

  • 1 tsp pumpkin pie spice

  • 2 tsp baking powder

Optional:

  • chocolate chips

  • Maple syrup, for topping

  • 1/2 tbsp butter, for greasing pan and/or for topping

Directions:

  1. Preheat the oven to 200F and place a glass casserole dish covered in tin foil inside.

  2. Combine all ingredients together in a bowl and use an immersion blender, blender or whisk to fully combine until very smooth.

  3. Heat a large skillet or flat top over medium heat. Rub the pan with half of the butter so there’s a very thin layer. Continue to heat the pan for about 4-5 minutes total, you want it to be evenly heated.

  4. Ladle 1/4 cup of pancake mixture at a time onto the hot griddle. If using chocolate chips, sprinkle some chips throughout here.

  5. Cook until the bottom side is brown is crispy and bubbles start to appear on the top of the pancake, about 3-4 minutes depending on heat of pan.

  6. Use a spatula to flip and cook an additional 1-2 minutes on the second side.

  7. Remove from griddle and place pancakes into glass casserole dish in oven to keep warm, cover with foil.

  8. Repeat with butter and pancake batter until the batter is gone, about 12 medium pancakes or 8 large pancakes.

  9. Serve warm topped with maple syrup and/or extra butter and chocolate chips.

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts do not include optional chocolate chips, maple syrup or butter.



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