The most glorious fall mornings consist of crisp air, all the burnt oranges and browns outside my window, fuzzy socks, an oversized sweatshirt, piping hot coffee, and these perfectly fall pumpkin pancakes for breakfast.
Saturdays around our house are considered our pancake mornings. Monday – Friday are more hectic as I’m up early working on blog stuff, then the kids and I are scrambling to get downstairs and start our homeschooling day. Sundays are always crazy as we try to get to church on time, so truly Saturdays are our one day a week for a slow and glorious morning. And switching up our usual buttermilk pancakes for these pumpkin pancakes was a total win.
I mean, are you drooling yet?
My kids go nuts over pancakes anyway, but these pumpkin beauties had my son going back for thirds. And of course how can a Saturday pancake experience be complete without tons of maple syrup on top, a generous dollop of whip cream, and some pumpkin spice sprinkled on top to finish it all off?
Yes friends, you need to make these soooooon.
Easy peasy
One of the reasons I love these so much is they require almost no work. Some fall recipes get complicated, that’s not the case with these guys. Whip them up within a few minutes and you’ll be serving your whole family breakfast in under 20!
Plus the leftovers! Yes, they make a lot, but they store well in the fridge for up to four days. Tyrion had them for lunch and hey, I wasn’t about to tell him no.
Let me know what you think of this perfect fall breakfast, and make sure to follow me over on Instagram where I share what I’m baking, making, and doing in real time!
Pumpkin Pancakes
These dense but also fluffy (how is that possible right?) pancakes are the perfect way to begin a crisp fall day.
Ingredients
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 1/3 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp all spice
- 5 cups flour
- 1 tsp salt
Instructions
- Combine all the dry ingredients in a large mixing bowl. Set aside.
- Whisk eggs together in small bowl, add in pumpkin puree, vanilla, and melted butter. Combine.
- Slowly add pumpkin mixture to dry ingredients. Don't over mix.
- Using a heated griddle that's been buttered for a non-stick surface, ladle 1/2 cups of mixture onto three separate areas of griddle. Use spoon to even out pancakes, making them round.
- Flip when top of pancakes start to bubble and spatula is easily inserted under pancake.
- Continue until all pancakes are cooked. These save well and can be place in the fridge for up to four days!
Nutrition Information:
Yield:
12Serving Size:
2Amount Per Serving: Calories: 464Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 72mgSodium: 333mgCarbohydrates: 72gFiber: 2gSugar: 32gProtein: 7g
Want to try out some more amazing fall recipes? You’ve got to whip up a batch of these Soft Pumpkin Cookies with Penuche Frosting. I think we made them about 10 times last year, and I’m about to whip up my first batch of the season tomorrow!
Leave a Reply