I have been in a pumpkin mood because, you know, fall. Also, it is a super easy ingredient to add to most anything and goes with my theme of veggies in everything! These pancakes are particularly good. My daughter loves them, and one of her friends calls them “cookies”. I always make a big batch and use leftovers for snacks. My daughter and her friend will sit on a park bench together eating these pancakes cold and going “mmhhmm”. It’s pretty rewarding, as you know, a toddler will never hide their feelings about food.
These pancakes are spiced for fall, light, fluffy, and totally delicious. They could easily be made vegan with and egg substitute of your choice and non-dairy milk and yogurt.
Pumpkin Spice Pancakes
- 1 small banana
- 1 cup pumpkin
- 2 eggs or egg substitute
- 1 tsp pure vanilla extract
- 1 1/4 cups spelt or whole wheat flour
- 1/4 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp each ginger and cloves
- dash of nutmeg
- 1/2 cup plain yogurt -nondairy is fine
- 1/2 cup milk – nondairy is fine
- Mash banana in a medium bowl with the pumpkin puree.
- Add eggs and vanilla whisking to combine.
- Add flour, baking powder, baking soda, salt, spices, yogurt, and milk and stir together. If mixture needs more liquid add it to your desired consistency. Thicker batter makes thicker pancakes, thinner batter makes thinner pancakes.
- Heat a large skillet, I use my biggest cast iron pan, over medium heat.
- Once pan is hot add a small amount of oil to prevent pancakes from sticking.
- Pour batter into the pan making sure to leave enough room between the pancakes to flip them!
- Cook on first side until bubbles that form on pancakes burst and edges start to dry out.
- Flip and cook until golden brown on second side.
- Serve hot.