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Pumpkin Pancakes – Say Yes to Breakfast

Posted in Breakfast, Food for a Family, Main Dishes - Meatless, Recipes, snacks, Uncategorized, tagged , , , on July 14, 2016| Leave a Comment »

I’ve never been much for eggs, and when it comes to pancakes – generally speaking – give me waffles. I MUCH prefer waffles. But when my husband brought home Practical Paleo a few years ago, we discovered a tremendous pancake recipe that we all love.

pumpkinpancakes

Pumpkin pancakes make a great dinner or breakfast.

(If you aren’t familiar with a paleo diet, you’ve probably had your head stuck in a hole of the diet world for the last few years. My husband is a big proponent, while I tend to be a bit of an “all-things-in-moderation” sort of gal when it comes to nutrition.)

Anyway, I’ve tried very hard to reduce carbs in order to reach balance on our table so we ALL feel like we’re eating healthy while not making any foods taboo. These egg pancakes are fun, fast, and flavorful. I usually make a HUGE batch for dinner, and then freeze a bunch on cookie sheets to pull out one at a time and reheat for the kids’ breakfasts or an easy snack.

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My big new electric griddle helps me make LOTS of pumpkin pancakes at once!

Pumpkin Pancakes from Practical Paleo

  • 4 eggs
  • 1/2 cup canned pumpkin
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup (optional – I rarely use this.)
  • 1 medium ripe banana (optional – I ALWAYS do this.)
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 2 tablespoons butter or coconut oil (plus extra for frying. I use butter.)
  1. My method: With an electric mixer, beat the banana and pumpkin together. Add in spices and baking powder, beating until well combined. Add eggs and vanilla, beating until combined. 
    Original Method:     Whisk eggs, pumpkin, vanilla, and syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients. (I had issues with the spices floating on top instead of mixing in well with this method, hence the change.)
  2. Melt 2 tablespoons of butter. Mix into the batter.
  3. Grease a skillet, griddle or electric griddle, and heat over medium heat; when hot spoon/pour batter into desired size to make pancakes. (I’ve found that smaller pancakes are much easier with this batter than large ones. About 4-inch pancakes work best.)  Cook until pancake is mostly set, and then flip over.
  4. Serve with butter, sliced bananas, jam, and/or maple syrup. Experiment with toppings. Which is your favorite?

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