Delicious and loaded with healthy ingredients with tips on how to cook a pumpkin and make homemade Pumpkin Puree.
These Pumpkin Pancakes are delicious on their own ~I love topping with Yogurt, Granola, Caramelized Apple Slices and drizzle with Pure Maple Syrup
- 1 cup pumpkin puree (see my recipe below)
- 2 large eggs, I use pasture raised
- 1 1/4 cup buttermilk, can use your favorite milk
- 1/4 cup coconut palm sugar
- 2 tablespoons coconut oil, melted, or neutral oil
- 1 1/4 teaspoons pure vanilla
- 1/2 cup regular oats
- 1 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 1/2 teaspoons pumpkin pie spice (includes cinnamon, ginger, lemon peel, nutmeg, cloves and cardamon (I used Trader Joe’s)
Add the first 6 ingredients; pumpkin puree through vanilla to a large bowl. Use a wire whisk and combine well.
Add the oats, give a big stir and let stand for 5 minutes to soften them.
Add the remaining 5 ingredients; flour through spice and use a rubber spatula to mix the ingredients.
After a few big stirs – the batter is ready to use.
Heat a stick proof skillet or griddle with a film of neutral oil and set to medium heat, not higher.
Add the batter using a 1/3 cup measuring cup, for uniformed sized pancakes.
When bubbles appear on the pancakes, check with a small metal spatula that they are golden underneath, then flip them over and cook until golden and cooked through; remove to a plate.
Add your favorite toppings and enjoy!
See my recipe for Weekday Granola – delicious on top!
How I top these Pancakes:
A dollop of yogurt – I lightly sweeten with honey.
Sometimes I top with whipped, lightly sweetened Coconut Cream.
Add a few slices of Caramelized Apples.
Add a tablespoon of granola.
Drizzle all with Pure Maple Syrup (not the fake stuff!)
To make Pumpkin Puree:
Preheat the oven to 375 degrees. Cut a medium sized pumpkin into four pieces. Place in a baking pan to hold with 1″ of water underneath. Cover with heavy foil and bake for 45 minutes, or until just softened. Cool, then peel and discard the skin.
Puree the pumpkin meat in a food processor until very smooth. Leftover puree can be frozen (use for soup too!)
My 4 pound sugar pumpkin yielded about 3 cups of puree.
How to Caramelize Apples – to top the pancakes.
Preheat broiler, set rack 4 inches from the heat source.
Cut peeled apples into 1/3 inch wedges. Place them on a baking pan to fit. Brush with a little melted butter, then sprinkle with a little pure cane sugar. Broil until very golden around the edges, and remove. The apples will be just cooked trough, yet not soft.
Hint: Make the whole batch – 12, 5″ pancakes; freeze the one’s you want to save for another time. Or – freeze the batter, defrost and cook the pancakes.
For Vegan: Easy to make vegan as you can choose your type of milk and egg replacement.
See BLOG for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
See my CATALOG OF WELL TESTED RECIPES HERE:
Makes about 12, 5 inch pancakes.