For those have you who have met me in person (or follow my pinterest page), then you know I love my brunch. It’s one of my favorite things to make and one of my favorite things to eat. Well, that and sweets. But really, sweet brunch pieces are some of the best parts, so really brunch is the best of all worlds. These pumpkin pancakes? No exception. Now that it’s officially fall, we can embrace all things apple and pumpkin, so get ready for a whole lot of that on the blog and on the pinterest.
Today is a pumpkin pancakes recipe from The Baker Mama. Hope you enjoy and it and whip a batch up for yourself this weekend!
Ingredients
1 cup all-purpose flour (I decided to try out whole wheat flour and it worked well)
¼ cup light brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 cup milk
1 teaspoon vanilla
1 large egg
1 cup pure pumpkin
Directions
1. In one large bowl, mix together the dry ingredients (flour, brown sugar, baking powder, and pumpkin pie spice).
2. In a separate bowl, mix together the wet ingredients (milk, vanilla, and egg). Once this is combined well, slowly mix it into the dry mixture. Then, fold the pumpkin into this mixture.
3. If you want to throw in some chocolate chips, now would be the time! I’ve added in white chocolate chips before and it was amazing
4. Spray your pan with your preferred cooking spray (I love coconut oil spray, but you could also just use vegetable oil) and heat the pan to medium heat.
5. Use a 1/4 cup measuring cup to add batter to the pan. Once your pancake starts to bubble on top, then flip it over! Let the other side cook until it’s golden brown and then remove it from the pan. I like to keep a plate close by that I can put all of the finished pancakes on.
6. Pour the syrup on and enjoy!
If you have left over pancakes, I HIGHLY suggest freezing the leftovers. Then you can just pop them in the microwave to defrost and warm up whenever you want a quick and easy breakfast.
