Pumpkin Pancakes

As the children around us transition from youth to young teens, there is a tendency for us to have an open door policy with our child’s friends. We often take turns hosting sleepovers (as the kids tend to want to spend more time with each other and less time with us). Luckily we’re still in the beginning stages of this but one thing that has become more apparent is that breakfast isn’t always on their mind when they wake up. The Mother in me goes batty at the thought of kids not eating after the 2nd hour they’ve been awake. I began to realize that a remedy to this situation is that it’s better to not ask them what they feel like for breakfast but just to serve them something you know they’ll devour.

Since we’ve been on a Fall kick lately we thought we’d share a pretty delicious recipe from our favorite cookbook: Pretty Delicious by Candice Kumai. This has quickly become a go-to cookbook for us…the recipes aren’t complicated and always wind up being healthy and tasty!

We recently made her Pumpkin Pie Pancakes with Apple Butter recipe (minus the apple butter).

Pumpkin Pancakes

Pumpkin Pie Pancakes

2 Cups of All-Purpose Flour (we prefer Bob Mills Organic & Unbleached All-Purpose Flour)

6 tablespoons Light Brown Sugar

2 teaspoons of baking powder

2 teaspoons pumpkin pie spice mix

½ teaspoon of sea salt

¾ cup unsweetened pumpkin puree

2/3 cup unsweetened almond milk

4 Large eggs

½ cup unsweetened applesauce

For Pancakes: Preheat the oven to 350˚F. Whisk the flour, brown sugar, baking powder, pumpkin pie spice, and salt together in large bowl. Whisk the pumpkin puree, almond milk, eggs, and applesauce together in medium bowl. Add to the flour mixture using a rubber spatula and stir gently until just combined. The batter will be thick.

Heat a nonstick skillet over medium heat. Coat the pan with cooking spray. Make 3 pancakes using 1/3 a cup of batter for each.   Cook until the outer edges firm up and the bottom is golden-brown, about 1-½ minutes. Flip and cook the other side until golden brown, another 1-½ minutes. Transfer to a rimmed baking sheet as they cook. Pop baking sheet in the oven for an additional 5 minutes until warm.

Pumpkin Pancakes

Pumpkin Pancakes

Serve with butter and syrup or you could make the apple butter that goes with this recipe from the book for extra YUM! It serves about 6 or 3 hungry kids and a couple adults.

Photos by: Kelly Norris Sarno

1 Comment

  • Mike says:

    These pancakes look very tasty Kelly. I would like to try them sometime.
    And I admit that sometimes I’m guilty on the skipping of breakfast at times too, even as an adult. And I usually pay for it later when I do. 😉

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