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!
I LOVE making lists. So much so that my family got a good laugh when my husband and I got engaged and they realised my last name would become Lister. 🙂 Like you, I have a million lists with nothing crossed off. But I also have random lists, like books I want to read (which currently fills 2 small spiral notebooks) and baby names (for the kid my husband and I haven’t started working on yet).
Also, I would be so excited it if you got around to the oatmeal creme pie recipe! My 2 brothers and I used to go through a Sam’s Club-sized box of those things every week when we were kids. We were… surprisingly slim for the amount of crap we ate back then!
YUM! These look so tasty. I can’t wait to try them for breakfast 🙂
You’re the best! My mom and I are currently eating these for a wonderful breakfast. Many thanks for you hard work and dedication. I make your recipes numerous times each week and have yet to not like one. Yay!
Can you create a recipe for a blueberry pie prior to Thanksgiving by any chance? Any suggestions? Would be greatly appreciated
Those look AMAZING!!!
I use lists every day, for everything! My productive life might end w/out them! 😛
I make lists in hopes to follow them and then just don’t ha Life always seems to get in the way 😉 and this recipe looks amazing, making it tonight for dinner 🙂 .. oh my please make oatmeal creme pies 🙂
I think I have a pumpkin pancake recipe from you from a while back. I make them all the time but these one sound even better 🙂
I do the same thing with lists! I also do the same with thing with notebooks and notepads. I’ve started so many and they are scattered around my house.
I love pumpkin and I just happened to have some cooked pumpkin in the fridge from baking a mini pumpkin the day before. I was anxious to try these pancakes. They were awesome and they turned out exactly like the stack in the pictures! That’s a first! I like to try and always make healthy pancakes, but for some reason, when I try to “flip” them, they goosh up into a ball in the pan, stick and I end up with a gummy ball of unappealing dough on my plate. They always seem to not cook thru, even when they cook forever. This recipe turned out really nice. They were just a tad soft in the middle, but tasted cooked. Have some left over for tomorrow too. Loved the cinnamon taste in every bite!
Hey do you have any recipes for pumpkin pie filling/mix. Someone bought me this for a recipe that called for canned pumpkin but it doesn’t work