By Katie Mae Stanley, Contributing Writer
Warm autumn spices and moist pumpkin puree enrich pancake batter to make the perfect fall breakfast – pumpkin pancakes (For regular soaked whole wheat pancakes see this recipe: Fluffy Whole Wheat Pancakes). To seal the deal they are drizzled with a delicious apple cider syrup. It’s all of the best things the season has to offer on one plate.
I was first introduced to the idea of this seasonal breakfast when a good friend made them for 50 plus people in Mexico about 10 years ago. They were a hit! I didn’t remember exactly how she made them so this fall I decided to give them a try starting with the star ingredients – pumpkin puree, pumpkin pie spice and apple cider. How can you go wrong with those amazing foods? And I was pleased to find that they turned out similar to the first ones I tried so many years ago.
There is something beautiful about cooking with the seasons. The bounty that is provided at each unique time of year always delights me. It is another way to celebrate the world around us and be grateful to the one who created it all.
Next time you have a chance, put your comfy clothes on or embrace the PJs. Then start a fire if you have one and whip up a batch of these tasty pumpkin pancakes. It is highly suggested that you enjoy them with hot coffee; you might even want to add a bit of the apple cider syrup to your cup!
These pancakes can be made using homemade puree or canned. If you don’t have pumpkin, feel free to try sweet potato, butternut or kabocha puree. Whatever works for you is always best!
Other Healthy Pancake Recipes:
- Soaked Chocolate Chip Whole Wheat Pancakes
- Whole Grain Blender Pancakes (Soaked, with gluten-free, egg-free, dairy-free options)
- Sourdough Pancakes
- Soaked Wild Rice Pancakes
- Blueberry Lemon Pancakes (made with sprouted flour)
- 2½ cups whole wheat flour
- 2 cups whole milk, coconut milk, kefir, or buttermilk - if using a non-fermented liquid such as coconut milk, add in 2 tablespoons of raw apple cider vinegar, water kefir, or other live culture liquid (I used raw whole milk)
- 3 tablespoons butter, melted
- 1 cup pumpkin puree
- 2 eggs
- 2 tablespoons coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoons salt
- Apple Cider Syrup (optional)
- Butter (optional)
- In a large glass bowl, mix your flour, melted butter and milk. Cover with a towel and leave on the counter for 12- 24 hours. (I usually do this the night before.)
- In the morning in a medium-sized bowl whip the pumpkin puree, eggs, coconut sugar, pumpkin pie spice, baking powder, baking soda and salt together.
- Pour the mixture into the flour that was soaked over night. Stir until the batter is smooth.
- Heat a skillet (I prefer cast iron) over medium heat. You will know it is ready if you sprinkle a couple droplets of water on the pan and they sizzle.
- Pour batter onto the skillet to create the size pancakes you desire. I prefer about 4 inches in circumference, ¼ of an inch thick.
- Cook until bubbles start to appear. Flip over and cook for another 30 seconds to 1 minute.
- Serve fresh off the skillet or place in a baking dish in a warm oven.
- Top with butter and apple cider syrup.