Now that is a stack of pancakes!
I’ve said it once, I’ll say it a thousand times more: pancakes are one of my all-time favorite foods. Every time I have one, it’s instantly day=made. And the pumpkiny version of them is no exception – if possible, they’re even better than the plain version! This recipe was perfect for the brunch I hosted on Sunday for Circle Seven Five – every girl had at least two pancakes and there were plenty of pancakes left over afterwards (helloooo dinner for the week!). Keep reading for the full recipe.
- 1 1/2 cups of all-purpose flour
- 2 tablespoons of sugar
- 2 tablespoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 – 1 1/2 cups of almond milk
- 2 eggs
- 2 teaspoons of vanilla
- 2 teaspoons of pumpkin pie spice
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 tablespoon of light brown sugar, packed
- 1/2 cup of pumpkin puree
- 1 tablespoon of canola oil
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and brown sugar. Stir to mix and then add the eggs, vanilla, and canola oil. Stir again before adding the pumpkin puree – mix – and then gradually add the almond milk. Feel free to use more or less as needed.
Preheat a large pan over medium heat, greasing the pan with butter as it heats. Pour 1/4 cup of the pumpkin mixture onto the pan and let it cook until the edges look dry and bubbles start to form in the middle – about 3 minutes. Using a spatula, flip the pancakes to let the other side cook until the bottom looks dry and the spatula can easily slip underneath the pancake, about 2 minutes. Set the pancake aside onto a serving platter (or plate!) and make the next pancake!