Celebrate your morning with these delicious, sweet and spongy Pumpkin Spice Pancakes drizzled with maple Syrup and mixed berries.
Pumpkin in a pancake? Yes. Pumpkin in a pancake. For Breakfast. An amazing breakfast recipe that will trick (do we admit ti tricking our kids?) the fussiest child (or adult) into eating pumpkin.
If you haven’t tried these before, I know that adding a full cup of mashed pumpkin to your pancakes can be a bit daunting. I mean, Come on. It’s pumpkin. But is does work. Pumpkin is naturally sweet and works well as a dessert kind of food.
It’s also what makes these pancakes dense and decadent in texture.
There are so many times I put off trying a new recipe because I’m worried that it will be a waste, that the kids won’t eat it, or the husband won’t eat it.
I’ve even had recipes that the dog won’t eat. That’s saying something because my dog is famously unfussy. Having said that 🙂 – this recipe is not one of those. Even my fussiest kids love these. Just do it. You will be happy with the results.
More Pancake Recipes
What’s up with pancakes? My family goes nuts for them. I can literally add anything to the mix and they will eat it. Like these Zucchini Pancakes or … and you’re missing out if you haven’t tried them – these OMG YES PLEASE Banana Pancakes. We make these ALL THE TIME!
How to Make Pureed Pumpkin
- Peel and chop your pumpkin into 1 inch pieces.
- Bring a pot of water to the boil. Add your pumpkin and simmer for around 10 inutes (until your pumpkin is soft).
- Drain the water totally and allow any excess moisture to evaporate.
- Mash your pumpkin until there are no lumps in the mix.
Serve immediately or refrigerate in an airtight container for up to 3 days.
More Pumpkin Recipes for Fussy Eaters
- Clean Eating Butternut Pumpkin Soup
- Pumpkin Spice Muffins
- Clean Eating Oven Roasted Butternut Pumpkin
- Clean Eating Warm Harvest Salad
Clean Eating Pumpkin Pancakes
- Mix all ingredients together until batter is smooth.Heat up a large pan on the stove. Add the oil. When oil is hot, spoon around 1 1/2 tablespoons batter per pancake. Turn when bubbles start to form on top of pancakse. Cook the other side when golden.Serve with maple syrup, berries and bananas. Makes 8 pancakes (serves 2). I refrigerate these for up to 2 days in a in airtight container.