you can never eat too much

Pumpkin Pancakes

If you’ve been following this blog from the beginning, you would know that pancakes are kind of my thing. The first recipe I ever shared is for my fluffy buttermilk pancakes with blackberry sauce because pancakes are probably my favorite thing in the world to make.

To truly get into the fall spirit, I decided to update that classic recipe and make warm, cinnamony, pumpkin pancakes. These are so perfect to make on a weekend morning, or even for dinner because let’s be real pancakes are a 24-hour food.

This particular pumpkin pancake recipe is so easy and yummy, and I took it up an extra notch by adding homemade whipped cream and topping with a few crushed walnuts. Homemade whipped cream is totally unnecessary because you could totally buy the canned version, but I’m a food blogger because I love being extra with my food. So I bought heavy cream and whipped it up with a hand mixer just to say that I did it myself.

Flashback to the days when I didn’t have a hand mixer and whipped all of my cream by hand. *Shivers*

Anyway, these pancakes are awesome and I hope you get to try them! I’m sure everyone would love you if you made them for Thanksgiving breakfast 🙂

Pumpkin Pancakes Recipe

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Ingredients

  • 2 cups flour
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1/2 cup oil
  • 2 eggs
  • 1 1/2 cups milk
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 5 teaspoons baking powder
  • 1/3 cup sugar
  • whipped cream, walnuts, and honey, for topping

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg. In a medium bowl or measuring cup, whisk together the milk, eggs, oil, vanilla, and pumpkin.
  2. Pour the wet ingredients into the dry ingredients, and stir until the batter comes together (a few lumps are okay). Let the batter rest 5-10 minutes.
  3. Melt 1 TBs butter in a large skillet or griddle over medium heat. Pour the batter by 1/4 cup scoops into the skillet and cook 3-4 minutes, or until large bubbles appear. Flip and cook 2-3 minutes on the other side. Wipe down the skillet and melt another 1 TBS of butter before adding more batter. When ready to serve, top with whipped cream, walnuts, and honey.



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