Pumpkin pancakes are a HUGE hit with my kiddos for breakfast, and yes, even for dinner- especially when they come served with whipped cream on top!  I love serving pumpkin pancakes for meals because, not only are they quick and easy to make, but unbeknownst to my kiddos, they are also packed with vitamins and nutrients. Pumpkin is high in vitamin A, which supports immune system functions, so this is the perfect time of year to eat pumpkin pancakes ALL. THE. TIME.

Pumpkin Pancakes

Bob's Red Mill recently sent me some products to try out, and I gave my pumpkin pancake recipe a whirl with Bob's Red Mill Unbleached White Flour.  Bob's Red Mill manufacturing facilities are located in Oregon, and all of their whole grain products are milled there the old fashioned way- using a traditional stone mill.

I usually make a double batch of this recipe and freeze the leftovers. To freeze pancakes, place them (cooled) in a single layer on a cookie sheet.  Place cookie sheet in the freezer until pancakes are hard. Then remove the pancakes from the cookie sheets and place them in a freezer bag or freezer safe container. Freezing them this way prevents them from sticking together.

Recipe for Pumpkin Pancakes

Pumpkin Pancakes

Ingredients

  • 2 cups flour
  • 2 tbsp brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 3 eggs, beaten
  • 3/4 cup canned pure pumpkin
  • 1/4 cup vanilla yogurt
  • 1 1/2 cups of milk
  • 1/4 cup butter, melted

Instructions

  1. In a large bowl combine all dry ingredients.
  2. In a medium bowl combine eggs, pumpkin puree, yogurt, and milk.
  3. Stir liquid mixture into the dry mixture, mixing until just blended.
  4. Add melted butter, and mix a bit more.  If mixture seems extra thick, I will add a tad bit more milk.
  5. Heat pan or griddle, lightly grease
  6. Pour batter onto pan using 1/4 measuring cup.
  7. When small bubbles are visible on the edges of pancake, flip. Cook until golden.


Serve with local maple syrup, walnuts, pecans, and/or whipped cream. Enjoy!

Notes

This recipe is easy to alter for tastes and diet restrictions. I previously shared a paleo version, also using Bob's Red Mill products.

Disclosure: This is a sponsored post which USA Love List is proud to share with you because sponsored or not, we only share stuff we love.


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