Hey earth muffins! After making my own pumpkin puree using the recipe I shared a month ago, I have slowly been using up my frozen purees in different pumpkin recipes. As I already shared my absolute favorite pumpkin chocolate chip cookie recipe with you all a few years ago, I thought I would share my go-to pumpkin pancake recipe with you all today. 😊 Finals are just around the corner for me, so I love to make recipes that remind me of home… And my dad can whip up the BEST pumpkin pancakes. 😍 Let’s jump right into it!
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What You Need:
-2 cups flour
-1 tablespoon baking powder
-1/4 cup sugar
-2 tablespoons brown sugar
-2 teaspoons cinnamon
-1/2 teaspoon salt
-1.5 cups milk (I use almond milk!)
-1 cup pumpkin puree 🎃
-2 eggs
-2 tablespoons of canola oil
What To Do:
1. In a large bowl, mix together all of the ingredients with a whisk or spatula until combined. Try not to overmix the batter!
2. Heat your griddle or skillet over medium-high heat until it is hot.
3. Spray the griddle or skillet with cooking spray or add a bit of oil/butter so that the batter doesn’t stick.
4. Ladle the batter onto the griddle/skillet into whatever pancake size you prefer.
5. When bubbles appear on the top of the pancakes, use a spatula to flip the pancake over.
6. After about 2 minutes, take the pancakes off the heat.
7. Serve with maple syrup and enjoy your pumpkin pancakes!! 😃
What other pumpkin recipes should I try?
Love,
Jenna ♥
