Last year we started messing around with pumpkin pancake recipes. Every Saturday morning in the fall we’d try one out, eat it, and evaluate. Too spicy? Too gooey? After two years of every making them weekly from September to December, we have found what we like 🙂
I have to give credit for this recipe to Landon, he is the pancake chef. Our house runs like that- we each have our strengths in the kitchen, and we stick to them. I make the cookies, he makes the popcorn. I make chicken pot pie, he makes spaghetti. Pancakes, especially the pumpkin variety, are his specialty. And after my asking for the past year, he’s finally written down the recipe.
Hope you enjoy!
- 2 cups whole wheat pastry flour
- 1 1/4 Tbsp baking powder
- 1/2 tsp cinnamon
- Dash of nutmeg
- 2 cups almond milk (Landon uses vanilla, he says it has more flavor and is sweet!)
- 3 Tbsp honey
- 3 Tbsp olive oil
- 2 eggs
- 1 cup (1/2 can) of pumpkin puree
Whisk together dry ingredients in a bowl. Mix together wet ingredients separately (if you have a Kitchenaid, that works great. And if you don’t a bowl & mixer, or even a handheld whisk will work too!) Gradually add dry mixture to wet and mix until just combined.
Spoon batter onto oiled & heated griddle and cook, flipping when ready. (We use this cast iron griddle and love it.)
Serve with maple syrup. Also really fantastic with roasted pecans too. I throw ’em in the toaster over for about 8 minutes at 350, & chop ’em up when they come out.
Happy Fall 🙂