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Pumpkin Pancakes & Waffles

As soon as fall begins, I immediately crave something pumpkin. I have always been a fan of pumpkin muffins or donuts from bakeries, but as I became more interested in baking a couple years ago, I have loved making my own pumpkin creations! These pancakes are delicious and can be saved as snacks for a few days in the fridge. The batter can also be used for waffles if desired – just add a little more flour to make the batter thicker!

Recipe

Ingredients:

Dry:

1 C whole wheat flour

1 t pumpkin pie spice

1 t baking powder

Wet:

1/2 C pumpkin puree

¾ C unsweetened almond milk or milk of choice

1 egg

1 t vanilla

2 T maple syrup

2 T coconut oil, melted

Directions:

Combine all dry ingredients in one bowl and all wet ingredients in another bowl. When both are mixed, add the wet into the dry and whisk until smooth.

Heat a griddle pan over low heat. Grease with a little oil if needed. Once the pan is hot, pour about ¼ C of the batter onto the pan. Depending on your pan, you should be able to fit 3-4 at a time. Let cook for a couple minutes until there are small bubbles on the top. Flip the pancake with a spatula and let cook another couple minutes until golden. Move cooked pancakes to a plate and continue with the rest of the batter.

Serve pancakes warm with toppings of choice! I personally love adding bananas, almond butter, nuts, coconut, or maple syrup!

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