What better way to kick off Thanksgiving week with pumpkin pancakes? I’m still in pumpkin mode (even though I prematurely decorated for Christmas because why not), so I see a few more weekends with this breakfast in my near future.
I get major pancake cravings, but only treat myself to them every once in a while when we go out for breakfast because they can be super sugary and then I’m down for the count. Making them at home means 1. I get to stay in my PJs and 2. I can pick the ingredients! This healthier take on pancakes uses whole wheat flour and Mooala vanilla bean almond milk. If you’re over pumpkin season, you can adjust this batter recipe for whatever ingredients you like. Bananas, chocolate chips…you really can’t go wrong. Recipe adapted from Cookie + Kate. Mine turned out a liiiiitle bit crispier than hers (multitasking + pancaking).
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup milk (your favorite kind)
- 1/3 cup canned pumpkin
- 1 egg
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 2 tbsp melted grass fed butter (plus more for topping)
- In a medium mixing bowl, combine whole wheat flour, baking powder, cinnamon, nutmeg and salt.
- In a separate mixing bowl, combine milk, pumpkin, egg, maple syrup, vanilla and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry ingredients, and stir until smooth.
- Lightly oil a nonstick or cast iron skillet and warm over medium heat.
- Using a 1/3 cup to measure, scoop batter onto the warm skillet. Cook for 2-3 minutes, or until small bubbles form on the surface of the pancakes. Cook until golden brown (this is where the trial and error comes into play a bit. I premature flipped a few times).
- Repeat with the remaining batter, continuing to oil the skillet as needed. Top pancakes with maple syrup and butter and serve warm!