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These pumpkin pancakes are perfect for the season. They taste a lot like pumpkin pie which is an endearing quality in any breakfast item. A few walnuts on top add just the right amount of crunch. Give them a whirl on your next lazy morning.
Pancakes are second only to waffles in our house, and I don’t drag out the waffle iron very often ( and who does, really?). Anytime we have a lazy morning, pancakes are usually on the menu. My son especially loves pancakes and can eat his weight in pancakes on any given day.
He makes me proud.
Pancakes are one of those things that I just don’t understand why people buy “mixes” for. They are so easy and it’s really no more work mixing ingredients for homemade pancakes than it is mixing ingredients from the back of the Bisquick box.
And trust me, it is worth getting your teaspoons dirty for “from scratch” pancakes.
These pumpkin pie pancakes are perfect for the season. They taste a lot like pumpkin pie which is an endearing quality in any breakfast item. A few walnuts on top add just the right amount of crunch. Give them a whirl on your next lazy morning.
How To Make Pumpkin Pancakes
Mix milk, pumpkin, vinegar and eggs together in one bowl.
In another bowl mix together flour, baking powder, baking soda, sugar and spices.
Mix flour mix into pumpkin mix until well combined.
Heat a greased griddle, and drop ladle fulls of batter on to griddle.
When the top begins to bubble, flip over and cook the other side. Continue until all pancakes are finished.
Top with syrup and walnuts and enjoy!
Can You Freeze Pumpkin Pancakes?
Freezing pancakes is easy and it makes weekday mornings a cinch! To freeze pancakes for later:
- Completely cool pancakes
- lay two pancakes on a sheet of wax or parchment paper then fold the paper over. then lay two more pancakes on top so that a layer of wax paper is between each pair of pancakes. Repeat until all pancakes are layered.
- place the pancake stack into a zip top freezer bag and label.
- Store in the freezer for up to 3 months!
- Reheat in the microwave or toaster oven
- 2 cups milk
- 15 oz. canned pumpkin puree
- 2 large eggs
- 2 Tablespoon vegetable oil
- 2 Tablespoon white vinegar
- 2 cups all purpose flour
- 1/4 cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup chopped walnuts to serve
- 1 cup maple syrup to serve
- In one bowl mix together milk, pumpkin, eggs, oil and vinegar.
- In another bowl mix together flour, baking powder, baking soda, sugar and spices.
- Mix flour mix into pumpkin mix until well combined with no lumps.
- Heat a greased griddle over medium to medium high heat, and drop ladle fulls of batter on to griddle. I find a 1/4 cup measure works perfectly for this.
- When the top begins to bubble and the edges begin to dry out, flip over and cook the other side. Continue until all pancakes are finished. If you are making a big batch keep them warm in a 200 degree oven.
- Top with syrup and walnuts and enjoy!