Fall is in the air and to be honest, I’m not mad about it. On my way into work on Friday I grabbed a pumpkin spiced latte and it got me excited for the change of season. Yesterday morning I woke up and made a triple batch of these kid friendly pumpkin pancakes. We toss these in the freezer and thaw them out in the microwave for a quick and yummy breakfast for the munchkins. They are probably their favourite breakfast ever - they inhale them. Because of the amount of puréed pumpkin they aren’t fluffy like your traditional pancake, but I assure you that they won’t disapoint. Enjoy! (Pictures coming - tech difficulties - dammit).
Yield: 6 medium pancakes
Ingredients
1 1/4 cup flour (I do half whole wheat)
2 tablespoons sugar (sub with maple syrup)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon (pinch) ground clove
1 cup milk
1/3 cup + 1 tablespoon pure pumpkin purée (not pie filling!)
2 tablespoons melted butter
1 egg
Method
Mix dry ingredients in a bowl and set aside. Mix wet ingredients in a separate bowl. Fold dry ingredients into wet ingredients. Pour 1/4 cup pancakes on greased skillet/griddle. Flip once a few bubbles form. Serve with maple syrup. Freeze extras. Soooo good!
2 comments:
Pumpkin pancakes + fall vibes = pure cozy perfection! 🎃🍂 Love that you’re freezing them for quick munchkin-approved mornings—genius move, mama! For more easy and delicious breakfast options, head to our website for Wendy’s breakfast hours and keep those bellies happy!
These pumpkin pancakes look so soft, cozy, and delicious—perfect seasonal breakfast! Love the comforting flavors. I also enjoy mixing homemade meals like this with treats from the Culver’s menu . Great idea and inspiration!
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