If any of you are tired of pumpkin yet, this is simply not the post for you. I haven’t had my fix quite yet, so this weekend we deviated from our classic banana pancakes and whipped up a batch of pumpkin pie pancakes. I can -without question- guarantee these will be prepared and devoured again tomorrow morning as we gear up for Thanksgiving dinner. This is a great pumpkin breakfast warm-up for Thanksgiving Day!
These pancakes are dairy-free. You can easily substitute the almond milk for another milk to ensure it is also nut-free. The recipe calls for 1 egg. Use a substitute, if able.
First, find a trusty helper. They will come in handy.
Next, gather up your ingredients. If you are feeding more than 2, I encourage you to double this recipe. Any remaining pancakes freeze well.
You’ll need: white whole wheat flour, organic sugar, baking powder, salt, almond milk, pumpkin pie mix or puree, olive oil, egg
If using puree, also grab: cinnamon, ginger, nutmeg, cloves, allspice
If you belong to Costco, check out their bulk sugar. This is a STEAL at Costco. I want to say it was about $11 for a 10 pound bag. That’s a dollar and change per pound of organic REAL sugar.
Whole Foods is also starting to move traditionally canned items to boxes. I like this. (Full disclosure… I doubled the recipe and used the entire box. A little more than the recipe calls for but I can’t help myself around pumpkin!)
Grab your helper and combine the flour, sugar, baking powder, and salt in a medium bowl. (If you are using puree, add the additional spices here, too.) Set aside.
Combine your milk, pumpkin, oil, and egg. Add the flour mixture and whisk until just moistened. Do not over mix.
Warm up the skillet or griddle and dollop away! These pancakes are incredibly fluffy. I know this picture is blurry from the steam, but I wanted to give you an idea of how fluffy they are.
Sometimes when I put them on the skillet I push them down a bit so they aren’t SO fluffy!
If you really want to pumpkin your buds, Trader Joe’s has an amazing pumpkin butter.
Drizzle on some syrup…
… and enjoy!
I seriously couldn’t resist. I lived to regret it, too. 😉
These Pumpkin Pie Pancakes are made allergy-friendly following a recipe by Crepes of Wrath.
Super-Duper Fluffy Pumpkin Pie Pancakes
Keywords: breakfast dairy-free peanut-free soy-free pumpkin flour sugar
Ingredients (10 pancakes)
- 1 1/4 cup white whole wheat flour
- 1 tablespoon organic sugar (if using pure puree, use 3 tablespoons)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup almond milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
- 1/2 cup organic pumpkin pie mix (or pure pumpkin puree – if using puree, be sure to add the following spices to the flour: 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves, 1/8 allspice)
- 2 tablespoons extra virgin olive oil or coconut oil
- 1 egg, room temperature
In a medium bowl, combine the flour, sugar, baking powder, salt, and (if necessary) the pumpkin spices. Set aside.
Combine the milk, pumpkin, oil, and egg. Add the flour mixture and whisk until just moistened. Do not over mix, or else your pancakes will be dry.
Warm the skillet or griddle on medium heat.
If necessary, use non-stick spray and add 1/4 cup batter onto the skillet. If using canola oil, ensure it is organic. The preference would be an olive oil or grapeseed oil spray or even a bit of coconut oil. Our skillet is non-stick, so nothing additional is needed. Perhaps you’re this lucky, too!
When the batter starts to bubble (about 3 minutes), flip the pancakes and cook for another 2-3 minutes on the other side.
Serve with syrup and/or pumpkin butter and enjoy.