I’m not kidding. Keep in mind it was crustless and made with coconut oil instead of butter—but he still ate an entire standard pie plate full of pumpkin pie filling everyday, that’s how much he likes pumpkin.
….and since pancakes are one of his favorite breakfast foods, it seemed natural to make him pumpkin pancakes on his birthday, last Saturday.
I used whole-wheat flour, because that’s just the norm in our house for pancakes, so they were hearty and healthy; the pumpkin made them pretty and orange and the spices just made me want to put on an Autumn scarf to go with the fall flavor 😉
Oh! And you can dress ’em up however you want. I chose pecans because they remind me of Thanksgiving, and threw the flax pumpkin granola on for crunch since we had some handy. But anything: honey, bananas, other nuts, dried fruit…anything is game!
I hope your family enjoys them.
Love, Grey & Brianna
Whole-Wheat Pumpkin Pancakes
1 ½ cups whole wheat flour
½ teaspoon salt
1 tablespoons baking Powder
2 tablespoons granulated sugar
1 tablespoon brown sugar
1 cup canned pumpkin puree
1 whole eggs
2 teaspoons pure vanilla exract
1 1/2cups milk (plus more if batter is too thick)
1 teaspoon pumpkin Pie Spice
1 teaspoon cinnamon
warmed maple syrup
Preheat oven to 200 degrees farenheight. In a large bowl, whisk together pumpkin puree, eggs, vanilla, pumpkin pie spice, cinnamon, and milk. Add the flour, salt, baking powder, granulated sugar, and brown sugar.Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable.
Heat large non-stick skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface. One at a time laddle the batter onto the pan or griddle in desired amounts. Wait a minute or so, then flip to the other side. Pancakes should be light golden brown and set in the middle. Keep warm on a cookie cooling rack in the preheated oven until serving.
Top with butter, sprinkle with chopped pecans, granola, and drizzle with warm syrup. Enjoy!