Pumpkin Pancakes Recipe

Hello fall! My favorite season is here and even though it’s still sunny and warm in San Diego, I’m ready to incorporate some more autumnal festivities into my life. For the past few years, I’ve been sharing fun and delicious fall desserts here on my blog. This year, I thought I’d mix it up a little!

Instead of a dessert, I wanted to try a breakfast recipe. Pumpkin, being the quintessential fall flavor, was a must. We tried out a couple different recipes, doctored them to our liking, and considered some extra ingredient additions. What we got were fluffy and flavorful pancakes that are perfect for a fall morning!

Pumpkin Pancakes

1 cup flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup milk
1/2 cup pumpkin puree
1 egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1/3 cup chocolate chips or chopped pecans (optional)

In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
In a separate bowl, whisk together milk, pumpkin puree, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients, then stir until combined. If using pecans, fold into the batter.
Heat a non-stick, lightly greased pan over medium heat.
Pour roughly 1/4 cup of batter onto the pan. If using chocolate chips, place on top of pancake batter.
Cook until bubble form on the surface and the edges look set. Flip and cook until golden brown.