This recipe for pumpkin pancakes is a festive meal for cool autumn mornings. These pancakes are a warm and delicious way to start your day! One of my favorite parts about the fall is all the pumpkin treats and recipes that come along with it. This hot breakfast is an absolute delight, and is very simple even for beginners to make.
Part of the reason I like to make pancakes from scratch because I can control what ingredients go into it. I don’t have to worry about quality when I make it myself. I use heritage wheat and grass-fed milk & butter – ingredients that you cannot buy pre-made in a box.
This recipe for pumpkin pancakes is great for meal prepping as well. Pancakes are easy to freeze and bake in the oven at a later date. If you want to freeze pancakes, use wax paper to separate them from each other. Bake in the oven at 375 for about 15-20 minutes.
For this recipe, I chose to use einkorn flour. Einkorn is a type of ancient wheat variety. This ancient grain is my favorite for making pancakes. The texture is fantastic, and now I understand why people pay extra for this heritage flour. However, any wheat flour works splendidly for this recipe!
Recipe for Pumpkin Pancakes
- Measuring equipment
- 2 Medium bowls
- 2 cups wheat flour
- ⅔ cup canned pumpkin
- 2 cups milk
- 3 tbsp melted butter
- 1 tsp vanilla extract
- 1 tsp butter
- ½ tsp pumpkin pie spice
- ¾ tsp baking powder
- 1 pinch of salt
- Mix all dry ingredients together in a bowl.
- Add pumpkin , milk, vanilla extract, and melted butter into another bowl and stir.
- Mix all ingredients together.
- Heat pan on medium.
- Add butter to pan and spread with spatula.
- Pour 2 tbsp of batter on the pan.
- Flip pancakes when all sides are bubbling.
- Once the other side is bubbling, remove from pan.
- Serve warm.
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