I am so excited to share this post with you babes, I seriously have been waiting to post this post for a couple weeks and I am so happy to be finally posting. Today, babes, we are making the yummiest pumpkin pancake recipe that has just enough pumpkin to give you that yummy flavor, but not too much to overwhelm you. You know what I mean? King and I made these together and they are from scratch, but don’t take forever. They are quick, oh so delicious, and your toddler can help you. What else could you need mama? So, here we go!
We choose to use Bob’s Red Mill Flour and actually made our batch gluten free, but you can use the regular flour also. We love Bob’s Red Mill Gluten Free flours because they have a 1:1 ratio when baking to regular white flour. No changing the recipe necessary! Amazing right? The Gluten Free flour has finely ground brown rice flour, sweet rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum which that touch of xanthan gum helps to create a chewy cookie and springy muffins, which is amazing to any baker or wanna be bakers right? (You can snag a coupon for Bob’s Red Mill here)
I love to find recipes that are fun for the seasons (hello anything pumpkin), that I can make with King, and he and I will both love. That is when this yummy pancake recipe came to life and we seriously make it every weekend and a few times during the week. Sometimes I make a double batch and put some in the fridge and freezer to warm up for us for the next morning. It makes the yummiest breakfast! So, let’s get to the recipe shall we? (A full printable recipe can be found at the bottom of this post)
First you will mix all your dry ingredients, the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg, pumpkin pie spice and whisk together. Next, add in your wet ingredients, melted butter, egg, pumpkin puree, and milk. Mix well. Heat a griddle and with a 1/4 cup pour your mixture onto your griddle. Flip pancakes after 3-4 minutes or golden brown on the side next to the griddle. Eat with syrup or your choice of topping and enjoy!
- 1/4 cups Bobs Red Mill Gluten Free Flour - You can also substitute for White Flour
- 2 TBSP Sugar
- 2 TSP Baking Powder
- 1/2 Cinnamon
- 1/2 TSP Ginger
- 1/2 TSP Salt
- 1/2 TSP Nutmeg
- 1 TSP Pumpkin Pie Spice
- 1 cup Milk
- 6TBSP Pumpkin Puree
- 2 TBSP Melted Butter
- 1 Egg
- Place all dry ingredients in a bowl and whisk together, next add wet ingredients and mix well. Heat griddle. With a 1/4 cup, pour pancake mixture onto griddle. Cook for 3-4 minutes or until golden brown on side closest to griddle and then flip and cook opposite side. Serve with syrup or your choice of topping and ENJOY!
- We sometimes make a double batch and put some in the fridge or freezer to heat up the next morning as a time saver.