EATS: Easy Pumpkin Pancakes

I call this my easy pumpkin pancakes because I use a little short cut by starting with a good pre-made dry pancake mix and then add in some extra special ingredients to make this delicious fall breakfast recipe. On a whim this morning, I woke up craving the rich buttery, warm, sweet and salty combo of a well made pumpkin pancake topped with the perfect ingredients. It was fun to make this pumpkin pancake Instagram reel and since it generated some interest, I thought I’d also share this easy pumpkin pancake recipe with you here on the blog.

If you want to start from scratch, you can use my recipe for fluffy pancakes as the base and add in the pumpkin components (pumpkin puree, sour cream, pumpkin spice). You might also find yourself gutting some pumpkins soon and be sure not to waste those seeds! While I topped these pancakes with roasted, salted pumpkin seeds you could use my recipe for sweet and spicy roasted pumpkin seeds as a topping as well and that would be an awesome contrast.

Easy Pumpkin Pancakes Ingredients

• 2 cups pancake mix (I really like Stone Wall Kitchen pancake and waffle mix) or

  • 2 cups ap flour

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 2 Tablespoons sugar

• 1/8 teaspoon pumpkin spice

• 1/2 cup pumpkin puree (I used canned organic pumpkin)

• 1 large egg

• 1/4 cup sour cream

• 1 Tablespoon melted unsalted butter + more for frying the pancakes

• 2 cups oat milk (you can substitute with other plant based milk or milk)

• Maple syrup

• Roasted, salted pumpkin seeds

Easy Pumpkin Pancakes Instructions

• Prepare two medium mixing bowls. In one combine the dry ingredients and set aside. In the other, whisk wet ingredients together.

• Using your whisk, combine the wet and dry ingredients until well integrated. Be careful not to overmix.

• Add butter to a hot frying pan over medium heat. The key to having those delicious, crisp edges around your pumpkin pancake, is to use real butter.

• Pour the pumpkin pancake batter according to the size of pancake you want to serve.

• Cook on each side for 1-2 minutes.

• Serve warm with a drizzle of maple syrup and topped with roasted, salted pumpkin seeds. The sweet and salty combo and the nutty taste and texture add to making these pumpkin pancakes the perfect autumn breakfast.

I hope you enjoy this recipe for easy pumpkin pancakes! If you love pumpkin, be sure to check out my recipe and video for vegan pumpkin ice cream.