If you haven’t guessed I love pumpkin everything. It reminds me of the fall, which I’m patiently waiting to fully kick in! So for now, all of my pumpkin and squash recipes will have to do 🙂
Since making pumpkin scones last week, I’ve had a container of pumpkin pie filling mix sitting in my fridge. What to do with the leftovers? Pumpkin pancakes… and another double batch of the pumpkin scones!
I rarely eat pancakes. I’m more of a savory breakfast sort of person. But, if I have the ingredients for my favorite kind of pancake? Well, I’m going to make them.
These are super easy to make and they’re from scratch! So you can pat yourself on the back for not resorting to a box. It’s so worth it. Make these for breakfast lunch or dinner. Heat them up by popping in the toaster! Good as new.
Ready for the shortest and easiest set of instructions on this blog?
(Makes 15 pancakes)
¾ c. whole-wheat flour
½ c. all-purpose flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
½ tsp. cinnamon
½ tsp. salt
1 c. milk
½ c. pumpkin pie filling mix (or plain pureed pumpkin – just add more spices)
2 tbsp. honey
- Mix all the dry ingredients in one bowl. All the wet ingredients in another.
- Mix the wet into the dry until just combined.
- Heat a pan up on medium. It’s hot enough when you sprinkle a bit of water on the pan and it sizzles. Spray with cooking spray.
- Using a ¼ cup measuring cup, put as many pancakes as you can get on the pan. They’re ready to flip when there are bubbles around the edges and tops.
- Cook for about another minute or two (until the bottoms are brown) and serve with your favorite toppings: syrup, butter, powdered sugar, whipped cream, etc.