Delicious, sweet and spongy Pumpkin Spice Pancakes with Maple Syrup and Mixed Berries. A reason to look forward to fall. This amazing breakfast recipe will fool the fussiest child (or adult) into eating pumpkin with pure delight.
Pumpkin in a pancake? Yes. Pumpkin in a pancake. For Breakfast.
It makes me wonder why I ever thought that pumpkin should be eaten any other way. If you have a little fussy eater who swears that Pumpkin should be tossed out to the pigs, then sneak some pumpkin pancakes onto their plate. Wait for them to ask for seconds. Then gleefully tell them just how much pumpkin they just ate. Sit back and enjoy the look of horror, confusion and indecision over whether they still want that second helping. They will.
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.
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.
- 1 cup mashed, cooked pumpkin
- 4 x eggs (lightly beaten)
- 6 tablespoons plain flour
- 1 teaspoon vanilla paste / extract
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 – 2 tablespoons of butter (or coconut oil) for cooking
- Mix all ingredients together.
- Heat up a non stick pan on the stove. Add the butter to the hot pan.
- Spoon around 1 1/2 tablespoons batter per pancake. I fit 3 at a time in my pan.
- Turn and cook the other side when golden.
- Serve with maple syrup, berries and bananas.
- Makes 12 pancakes (serves 4)
- I refrigerate these for up to 2 days in a n airtight container.