Most people only eat pumpkin in the form of pumpkin pie, and typically only around Thanksgiving. What a shame to limit the lovely pumpkin to only dessert, and just for the holidays! Forget pumpkin spice lattes, pumpkin spice pancakes are where it’s at! :)
These tasty pancakes scream autumn, and are the perfect fall breakfast to cozy up to. But why restrict yourself to fall, when canned pumpkin is available year round? And since this recipe calls for only two ingredients other than vanilla and spices, you can really make these any time you feel like it. Which, after you try them, might end up being pretty darn often. They’re super easy and quick to make, require very few ingredients, and taste delicious – what more could you ask for?
(Makes 6-8 pancakes)
- 3 large or extra large eggs, at room temperature
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
- coconut oil or ghee
1) In a medium bowl, combine all of the ingredients except for the coconut oil or ghee. Using a whisk or hand mixer with whisk attachment, whisk until thoroughly combined.
2) Heat frying pan over medium heat. Melt enough coconut oil or ghee to coat the pan.
3) Scoop the batter onto the frying pan, using approximately 1/3 cup for each pancake.
4) Cook until the surface of the pancake has some air bubbles (approx. 2-3 minutes), then flip. Cook for a shorter time on the other side, just until browned (approx. 1-2 minutes).
5) Serve warm, with your favourite pancake toppings (goes especially well with butter and maple syrup).
If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!