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Pumpkin Pancakes Recipe | Fed and Fit

Pumpkin Pancakes Recipe

Pumpkin Pancakes Recipe

15 mins prepServes 24

These pumpkin pancakes are such a fun, cozy way to enjoy fall flavors with friends and family weekend after weekend!

24 servings

What you need

pumpkin puree

1 pumpkin puree

milk

1 ½ cup milk

butter

½ cup butter, - can sub melted coconut oil, ghee, or other liquid fat

organic eggs

vanilla extract

3 tbsp vanilla extract

all purpose flour

2 ½ cup all purpose flour, - use a GF all-purpose for gluten-free

granulated sugar

¼ cup granulated sugar

baking powder

2 tsp baking powder

ground cinnamon

2 tsp ground cinnamon

nutmeg

½ tsp nutmeg

fine sea salt

½ tsp fine sea salt

whipped cream

1 whipped cream, for serving

maple syrup

1 maple syrup, for serving

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Instructions


0 Heat a non-stick skillet or griddle on the stovetop over medium heat.
1 Whisk together the wet ingredients in a large bowl.
2 Add the dry ingredients the bowl and stir until just combined.
3 Fry the pancakes, using approximately a ¼ cup-worth of the batter for each pancake, over medium heat for 2-3 minutes on each side.
4 Serve your pancakes with butter, whipped cream, maple syrup, and cinnamon, and enjoy!

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