If you love fall and everything pumpkin, Pumpkin Pancakes are the perfect healthy, yet totally delish, Saturday morning breakfast. It’s like eating pumpkin pie for breakfast.
All Things Pumpkin
I know, everywhere you look this time of year someone somewhere is making something with pumpkin. And for good reason. Not only is pumpkin incredibly yummy and full of all the warming notes that we love about fall, but it is also a superfood rich in Vitamin A, potassium, magnesium, calcium, vitamin C, fiber, and antioxidants. If there are two things I stress the most for good health it is eating a diet rich in minerals and foods that promote a healthy gut.
Autumn is my favorite time of year and I go all out around here. It is the time of year when the window candles get lit, and the color orange makes its way into the decor through velvet pumpkins and soft, cozy throw blankets and toss pillows. Home just exhales and opens its arms to embrace all things Hygge. Check out my post on how to Transform Your Home Into a Seasonal Haven for some cozy fall decorating ideas. Also, you can check out my Well-Seasoned Sundays #9 issue which has tons of great fall inspiration.
Pumpkin Pancakes…Bed & Breakfast Worthy
With the perfect stage set, there is nothing like the smell of pumpkin pie spices wafting through the home on a Saturday morning to draw sleepy eyes to the breakfast table. Usually, Saturday morning pancakes are set aside for Buttermilk or Apple Pancakes. But come fall, I crave pumpkin just like everyone else. No, I don’t make my laundry soap with pumpkin puree or anything, but I do EnJOY these pancakes. They are also perfect if you want to love on some out-of-town guests and make them feel like they have been to a bed & breakfast. I am always asked for this recipe. Eat up and EnJOY. Happy Fall Y’all.
Pumpkin Pancake Recipe
- 4 cups Einkorn all-purpose flour (or all-purpose of your choice)
- 6 tsp. baking powder
- 2 tsp. sea salt
- 1 & 1/2 Tablespoons Pumpkin Pie Spice or 3 tsp. cinnamon, 1 tsp. ground ginger, 1 tsp. ground nutmeg
- 1/2 cup Sucanant, Rapadura, or Coconut Sugar
- 2 tsp. pure vanilla extract
- 1 15oz can organic pumpkin puree (about 2 cups)
- 4 large organic eggs
- 4 T butter, melted or 1/4 cup avocado oil for dairy-free version
- 3 cups whole milk or (dairy-free milk of your choice)
Heat a griddle on medium heat.
Melt butter (if using).
Whisk all your dry ingredients together and prepare a well in the center to add liquids.
In a separate bowl add in the eggs, milk, pumpkin, vanilla, and melted butter or oil and stir to incorporate. Add to the dry ingredients.
Pour onto a buttered or oiled griddle in either dollar sized pancakes, or regular size.
Flip when the edges start to dry and bubbles form all over the top.
Serve with butter and warm maple syrup
Besides roasting pumpkin myself from a baking pumpkin, I prefer to use Organic Green Valley canned Pumpkin or Farmer's Market Canned Organic Pumpkin Puree for all my fall baking. Not only are their cans BPA-free, but their textures are beautiful and fresh with a bright orange color.