EATS: Pumpkin German Hotcakes

Pumpkin German hotcakes put a fun fall twist on one of our family favorites for breakfast. When I created this recipe I wasn’t sure how the pumpkin would change the consistency and was pleasantly surprised to find that it made a really nice, custard-like texture. The combination of butter, cinnamon, and pumpkin will launch you right into the perfect autumn mood.

Pumpkin German Hotcakes Ingredients

• 5 Tablespoons unsalted butter

• 6 eggs

• 1 cup oat milk

• 1 cup ap flour

• 1 teaspoon vanilla

• 2 Tablespoons granulated sugar

• 1/4 cup organic pumpkin purée

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon all spice

• 1/2 teaspoon salt

Pumpkin German Hotcakes Instructions

• Preheat oven to 350 degress

• Place butter into baking pan. Place in heated oven and allow butter to melt. Be careful to not let the butter brown.

• In a medium mixing bowl, combine 6 eggs, oat milk, flour, vanilla, sugar, organic pumpkin purée, cinnamon, nutmeg, all spice, and salt

• Pour bater into the baking pan, over the melted butter

• Bake for 20-25 minutes until golden and bubbly

• Serve with maple syrup