One of my favorite things in life is lazy weekends. It’s nice to have time to make breakfast for the whole family. Saturdays tend to be french toast, or occasionally popovers, but Sunday is Pancake day. And it’s rarely plain buttermilk pancakes. Not that those aren’t good, but we like a bit of variety, so we tend to leave those for a mid week breakfast for dinner. Sunday is flavored pancake day and I love trying out new pancake ideas. 🙂
Pumpkin pancakes are one of our favorites. They’re pretty good with maple syrup, but they are absolutely amazing with this homemade apple cider syrup. Especially made with homemade apple cider. Love having friends with a cider press!
Sweetened with maple syrup, and flavored with vanilla and pumpkin pie spices, it’s like having pumpkin pie for breakfast. 🙂
I swear I don’t always have dessert like breakfasts. Really…
The batter is a bit thick, but they cook up like any other pancake. I use the end of the whisk to slightly spread out the batter.
I’ve been tweaking this recipe a little here and a little there for over a year, but I think I’ve finally gotten it perfect. So here you go. Healthy and amazingly delicious pumpkin pancakes. 🙂
- 2/3 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- dash of salt
- 1 egg
- 1/2 cup almond milk
- 1/3 cup vanilla greek yogurt (regular yogurt works too)
- 1/3 cup pumpkin puree
- 1 Tbsp applesauce
- 1 Tbsp maple syrup
- 1/4 tsp vanilla extract
- In a mixing bowl, whisk first 6 ingredients together.
- In a separate bowl, mix remaining ingredients.
- Add wet ingredients to dry. Mix until just incorporated.
- Heat a griddle or pan and spray with nonstick spray.
- Pour batter onto pan, spreading slightly with whisk. Cook until bubbles start to form, about 2 to 3 minutes, flip and cook other side for 2 to 3 minutes.
- Serve with syrup, or try my spiced apple cider syrup. 🙂