Dessert for breakfast.
Pumpkin pie for breakfast? This recipe for pumpkin pancakes captures that idea, marrying the classic flavors of pumpkin spice – notes of ginger, cinnamon, and nutmeg – with maple syrup and fluffy pancakes.
To make this decadent breakfast even richer, we’re swapping out the buttermilk for eggnog for an extra healthy dose of delicious flavor. Top with a hearty slab of butter and syrup or a dollop of cool whip to finish it off and enjoy a hearty cold-weather breakfast.
Recipe notes: while the recipe calls for chickpea flour, you can also sub in AP flour if you don’t have it on hand.
Time You Need
- ~10 minutes prep
- ~20 minutes cooking
- Yields: 4-5 large pancakes
What You Need
- 1/2 cup of pumpkin puree
- 1 tsp vanilla extract
- 1 tsp ground cinammon
- 2 tbsp brown sugar
- 1 1/2 cups of chickpea flour
- 1 cup of milk
- ½ cup of eggnog
- 2 eggs
- 1 tbsp butter melted,
- 1/2 tsp corn starch
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 tbsp pumpkin pie spice
- Maple syrup for serving
- Whipped cream for serving
- Butter, for serving
What You Do
- In a small bowl, mix the flour, baking powder, corn starch, salt, cinammon, nutmeg, ginger, and pumkin spice.
- In a second separate bowl, whisk the eggs, milk, vanilla extract, pumpkin, brown sugar, and melted butter.
- Next, combine the dry ingredients into the bowl of wet ingredients and whisk thouroughly.
- Heat a frying pan with cooking spray over medium heat.
- Pour about a 1/2 a cup of battter over the skillet. Cook for about 2 minutes on each side, or until brown and crispy.
- Remove and repeat for the rest of the batter.
- Serve with maple syrup, butter, and whipped cream topping.