Thursday, October 20, 2016

Spiced Pumpkin Pancakes

These delicious pancakes have quickly become a favorite weekend breakfast staple in our house.  They're fluffy, delicious, and contain the perfect balance of sweet and spicy warmth.  And lets be completely honest.  Who isn't obsessed with pumpkin spice everything this time of year?  

They also freeze really well so any leftovers can easily be reheated for a quick weekday breakfast.  Just separate them by sheets of parchment paper, and place in a large ziploc bag prior to freezing.  When you're ready to use, pop them in the toaster to de-thaw, and enjoy! 


1 cup whole milk
2 tbsp. coconut oil, melted
1 egg
1 tsp. vanilla extract
3/4 cup all purpose flour
1/2 cup whole wheat flour
1 tbsp. + 1/2 tsp. sugar {or sugar substitute}
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. all spice
1/4 tsp salt
1/2 cup pumpkin purée {not pumpkin pie mix}
Canola oil


In a large bowl, whisk the milk with the coconut oil, egg, and vanilla.  Pour in both of the flours, the sugar, baking powder, cinnamon, all spice, and salt.  Stir to combine.  Next, stir in the pumpkin, making sure the pancake mixture is well combined with minimal lumps.

Heat a nonstick skillet {or griddle if you have one} on medium low heat.  Grease the skillet with the canola oil.  Depending on how large you would like your pancakes {I use 1/4 cup size}, drop the pancake batter into the skillet in rounds.  Cook for around 3-4 minutes, until the pancakes are fluffy, and the edges are firm.  Flip them, and cook for about 3 more minutes until thoroughly cooked and golden brown.

Thanks so much for reading! xx


  1. Yum!!! I think we'll be having these breakfast and dinner!!!

    1. Sounds like a delicious plan! xx

    2. Can I use this same recipe to make waffles instead of pancakes?



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