Sixteen fat, fluffy, irresistible pumpkin pancakes… for less than 250 calories!
I love getting recipe requests.
My list of things to make is now nine pages long… not exaggerating.
Included on the list are ideas such as: Nutella Cheesecake Squares, Cauliflower Pizza Crust, Oatmeal Crème Pies, Coconut Layer Cake, and Cookie Dough Waffles.
Without a doubt, the most-requested recipe over the years has been for pumpkin pancakes.
So finally this week I’m able to cross it off the list.
I kind of love crossing things off my to-do lists.
I’m strange like that.
I make lists all the time, on whatever scrap paper happens to be available when an idea comes into my head.
The only problem is I’ll start a list and then be in a different room when I get another idea.
So I just start a new list.
And then I have a million pieces of scrap paper floating around the house and never cross everything off any of them, which means none of the lists are ever thrown out. 😕
Bursting with spicy cinnamon, pumpkin pie spice, and a hint of pure vanilla extract, these sweet pumpkin pancakes are the perfect indulgent-yet-healthy recipe for Fall.
It’s like eating pumpkin pie for breakfast!
Pumpkin Pancakes
Pumpkin Pancakes – The Perfect Fall Breakfast!
Ingredients
- 1/2 cup spelt, all-purpose, or Bob’s gf flour
- just under 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- only if using gf flour, add 1/4 tsp xanthan gum
- pinch stevia, or 2 tbsp liquid sweetener of choice
- up to 1/2 cup milk of choice, depending on flour choice and on desired pancake thickness (add up to 2 tbsp more if using stevia)
- 1/2 tsp white or apple cider vinegar
- 1/4 cup + 3 tbsp pumpkin or sweet potato puree
- 2 tsp oil or 1 extra tbsp pumpkin puree
- 1 tsp pure vanilla extract
Instructions
Pumpkin Pancakes Recipe: In a medium bowl, combine all dry ingredients and stir very well. In a separate bowl, whisk together all liquid ingredients. Pour dry ingredients into wet, and stir together to form a batter. Lightly grease a skillet, then place the skillet over medium heat. When pan is hot, drop small ladles of batter onto the skillet. Be sure to spread out the batter so it doesn’t sit in the middle of each pancake. Flip pancakes, using a spatula, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat. Makes about 16 pancakes the size of the ones in the photos. TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. (Pancakes in the photos are made with the gluten-free flour option.)
Links Of The Day:
12 healthy and super delicious ways to have pumpkin at breakfast, including cinnamon rolls, breakfast cookies, and pumpkin grilled cheese!
yum!! perfect for fall 🙂
So I’m currently cuddled up in my bed with a huge dilemma because I didn’t know what to make myself for breakfast! Mystery solved. I’m definitely about to go get up and try these. Thank you for the recipe Katie! 😀
oatmeal cream pies!! pretty please?
Yum! Yes, I do love making lists…even better is checking things off of said lists.
Here is my pumpkin pancake recipe:
http://taplatt.wordpress.com/2012/10/26/recipe-pumpkin-pancakes/
I like crossing things off lists, too, and this recipe has just found its way to the top! Looks delicious!
I was just thinking yesterday that I needed to find a pumpkin pancake recipe! Perfect timing!! And YES. Lists everywhere. And I sometimes try to consolidate my lists, so they are nice and neat and legible but it never lasts for more than a day. *sigh*
I was going to request pumpkin pancakes! And I just opened a can of pumpkin like three days ago….
I shall request: Healthy bran muffins! It’s my second favorite kind of muffin, next to chocolate chip.
P.S.
Have you ever heard of the Mellow Mushroom? It’s a chain pizza restaurant that has vegan cheese pizzas!
I just have to chime in – I LOVE mellow mushroom.
Me too! I went there tonight- amazing!
Pizza is a gift from God (:
oh yes! bran muffins. been craving bran lately. been reading about how good rye bran is and tolerated by many in spite of its gluten.
These look so, so good! To answer your question, yes, I am absolutely a huge list maker! It makes things much easier and manageable for me to have a list to refer to and check off as complete, as I go along. I am a very visual person, so this comes in handy.
Making these tonight! Can’t wait to try them 🙂
I actually made Pumpkin Pancakes from one of your single-serving pancake recipes – the Banana Split ones – by just subbing in pumpkin for the banana! I’ll have to try this version now and see how they compare to the single-serve modification I made 🙂
And yes, I love making lists, but love crossing them off even more!
so can you tell me how these turned out for you? For me the taste was great but I ended up with fewer super-fat pancakes instead of the sixteen thinner ones. Maybe that was because I used whole-wheat flour or because I only used 1/4 cup almond milk and I didn’t use liquid sweetner…like I said they tasted great
I got 15.
I got thirteen pancakes, but I made them a bit bigger than I think Katie did. They were delicious!
I haven’t actually tried this recipe yet – only make pancakes on weekends – but with the single-serve alteration I made, I got the amount Katie said in that recipe. I don’t use liquid sweetener or whole-wheat flour, but I have a general idea of consistency and always add more almond milk if I think it’s going to be too thick.
Mine came out really more like a dough than a batter…I wouldn’t have been able to ladle it. It’s driving me crazy wondering where I went wrong haha
Just curious…how come you didn’t add the rest of the liquid? 1/4 cup is much less than the recipe calls for.
not sure why, I guess because it said “Up to” 1/2 cup of liquid, and I have a problem following directions:)
I got the same thing! And I used whole wheat flour too, so maybe that was it.