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.
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.
Love This Recipe? Check out These:
It’s Pumpkin Pie Time! Made in USA Pie Necessities
(Plus A Tito’s Pumpkin Pie Martini Recipe)