Pumpkin Spice Pancakes: A Perfect Winter Breakfast
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Pumpkin Spice Pancakes: A Perfect Winter Breakfast

There is nothing like the sweet combination of pumpkin and spices for the perfect winter breakfast.

Not to mention the fact that pumpkin is a seasonal winter veggie extraordinaire, boasting large amounts of fiber, potassium, magnesium, vitamins C and E, and plenty of antioxidants in the form of carotenoids (which gives pumpkin its deep orange hue). Finding more ways to get pumpkin or any form of winter squash into your cold-weather diet is a definite plus, and when it happens to be thisΒ delicious, it’s downright easy.

pumpkin puree in bowl

Some pumpkin puree that I made earlier this fall. It’s been sitting in our freezer, just begging to be used. A couple of weeks ago, I conceded, and determined to create a pumpkin pancake recipe.

pumpkin pancake batter

Pumpkin Spice Pancakes: A Perfect Winter Breakfast
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Pumpkin Spice Pancakes Recipe

Course: Breakfast
Author: Ann Timm

Ingredients

  • 3 3/4 cups freshly ground whole-grain flour wheat, kamut, spelt all work
  • 1/3 cup unrefined sugar like Sucanat or Rapadura
  • 2 Tbsp baking powder
  • 3/4 tsp salt
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 1/2 cups milk
  • 1 1/2 cups water note that you can use 3 cups of milk and not use any water, but I find this a frugal way to use less milk and we can't really tell the difference in the end product
  • 1 1/2 cups pumpkin puree
  • 3 large eggs
  • 6 Tbsp melted butter or coconut oil

Instructions

  • Combine dry ingredients in a medium bowl. In a separate bowl, combine the milk, water, pumpkin, eggs, and melted oil or butter and stir until well mixed.
  • Pour wet ingredients into dry ingredients and mix until just combined. If you prefer a slightly thinner pancake, as I do, you may want to add another 1/4 or 1/2 cup of water to get a thinner consistency. If you prefer a thicker pancake, leave the batter as is, just know that it will take a bit more time to cook all the way through.
  • Heat frying pan (or pans- I use two at once) to medium heat and melt a spoonful of your choice of oil on them. I prefer butter or coconut oil. Pour batter in small circles (about 1/4 to 1/3 cup batter for each pancake) onto the pan. Flip when bubbles begin to appear in the middle of the pancake. Pancakes ready to be flipped. Give them a couple of more minutes on the other side and remove when both sides are golden brown.
  • I like to keep the oven on low (around 200 F) and store my pancakes in a casserole dish with a lid on to keep them warm.

Notes

Makes about 4 dozen thinner pancakes, or 2-3 dozen thicker ones.

closeup of organic maple syrup

Mmmm… because everything tastes better with real maple syrup.

pumpkin pancakes cooking on cast iron

The finished product. So good.

Why, yes, that is a large slab of butter on top of my delicious pancakes. It would be even better with a dollop of freshly whipped cream.

These are great with maple syrup, but would also be good with any sort of fresh fruit or fruit syrup, as well as with honey and butter. The pumpkin and spice flavor isn’t so strong that you can’t still top them any way you usually would.

This recipe makes a lot of pancakes and purposefully so. If I’m going to go through the effort of making pancakes or waffles of any kind, I always make a large amount so that I can freeze the extras for quick and easy breakfasts on busy mornings. I just allow the pancakes to cool on the counter, then layer them carefully in a large ziploc bag and freeze them. They usually come apart with minimal effort when you’re ready to use them and can be reheated in the toaster or (my preference) in the toaster oven.

What are your favorite ways to get pumpkin into your diet? And do you love pumpkin and spice as much as I do?

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20 Comments

  1. I am a HUGE fan of pumpkin. Thanks for your recipe. I love pumpkin bread, muffins, pancakes etc. I especially love putting a big spoonful of fresh canned pumpkin into my oatmeal…toped with cinnamon/sugar and peanut butter and it’s pretty much the perfect breakfast for a fall or winter morning! Funny as much as I adore pumpkin I do not enjoy pumpkin pie…. crazy right? πŸ™‚

  2. we make pumpkin pancakes all the time. so delicious! i pretty much love pumpkin in everything. i make a mean pumpkin risotto as well, which is such a winter comfort food!

  3. My family has raved about them! My oldest (10) of 6 said, “you don’t even need to eat them with honey, they are so good!” My husband said, “those are good.” That is a great amount of excitement anyone can get out of him. Haha! So, they must be good. I tried them and…WOW! they’re great! Now my husband wants to plant pumpkins in our fall garden. Thank you for a new TRADITION (sung in the tune of Fiddler on the Roof.) Oh, and your recipe was a perfect amount for our family!

  4. Yum. πŸ™‚ The funny thing is, I imagined the pumpkin actually begging to be used. It’s voice was kinda high pitched and cartoonish…and made me smile.

  5. I think I’m going to have to whip up some pumpkin puree! We still have about 8 pumpkins in the pantry:) The chickens love them but I need to get in there and cook them up. Thank you for the inspriation Stephaine:)

  6. My husband surprised me yesterday by making me pumpkin muffins. They are really good. They have no sugar, but use some apple juice and some prune puree, as well as dates. They have whole spelt flour. I have way too much pumpkin in my freezer, I am hoping to make many more things with it before the baby comes.

  7. Sounds tasty!!! Will have to try :o)

    I put a can of organic pumpkin in my chili soup…it’s amazing! You can’t even taste it but it makes the chili a little creamier/heartier and healthier for you. Give it a try!

  8. I love pumpkin! these are great.
    I only found you today, through pinterest of all places! I look forward to reading you more and interacting on twitter!

  9. In NZ we eat pumpkin like any root vegetable. So basically any way you would normally use potato or sweet potato – roasted, stewed, in soups or casseroles.

  10. Oh wow! These are wonderful. I made some of these this morning and the kiddos loved them. With the leftover batter, I made waffles to freeze for future breakfasts. Thank you for the recipe, very tasty.
    We are having cabbage roll cassarole tonight too.
    Thanks :o) Jerene

  11. Yum! Eating these as I type. πŸ™‚ We have a new recipe now! I fed my 4 daughters & myself and we still have some left over (yay!).
    I’ve stopped putting sweeteners in my pancakes/waffles since we put sweeteners (maple syrup, jams) on top. No one notices! We too are purists when it comes to syrup and I thought I’d share our source for maple syrup – we get a gallon (and then freeze it in quarts till we use it) for only $40 + shipping. It comes from WI and our latest shipment was $16 (to CO), but that still beats anything else I’ve found & it is *delicious*! We like the grade B, but you can get either A or B. You have to call to place your order (I usually leave a msg & he calls me back) as he doesn’t have a web presence. So old-fashioned – I love it!
    Maple Creek Sugarbush
    990- 7 1/2 Ave
    Barron, WI 54812
    715-455-1025 or 715-790-7230

  12. Very curious how these might work using millet or coconut flour or something gluten free? Anyone try this? I am learning how to cook gluten free so replacing ingredients is new to me….

  13. Thank you for a wonderful recipe! I made these tonight and subbed yams for the pumpkin, and they were delish! Definitely keeping this recipe. I enjoy your blog. Thank you!

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