Say hello to the
weekend with these delicious pumpkin pancakes! There is no better way to
bring delicious fall flavors into your kitchen than with this perfect
breakfast that the whole family will love. Top with fruit, nuts or whatever
you like!
1 cup all-natural pumpkin puree without sugar (not pumpkin pie filling)
1 ½ cup milk
3 Tbsp butter, melted
2 large eggs
1 tsp vanilla extract
Oil for cooking or cooking spray
Directions
Combine all dry ingredients in a mixing bowl.
In a separate bowl, combine all wet ingredients.
Create a well in the center of the dry mixture and slowly pour the wet mixture into the dry and combine well until it is relatively smooth. It is impossible to get all the lumps out so don't worry about that.
Heat a skillet and coat with cooking spray or oil to prevent the pancakes from sticking. Pour ¼ cup of batter onto the skillet and cook until bubbles form. Flip with a spatula and cook until done.
Top with fruit of your choice (we love bananas on this one), date sugar, syrup (date syrup is a healthy option!), nuts, or whatever you desire!
Recipe Video
Recipe Note
I used 1 cup
cake flour and 1 cup wheat flour. You can make your own pumpkin puree by
roasting pumpkin in the oven and blending it in a food processor or blender.
I like to do an entire pumpkin at one time and freeze in batches in a zip
lock bag for later use.
