Five out of seven days a week I can ask what Gabriella wants for breakfast and she will tell me, “pancakes!” Our staple banana pancakes recipe is so good that it’s hard for other flavors to live up to it. I had some extra pumpkin after making pumpkin muffins so I thought I would give a pumpkin pancake a try and I am so glad I did!
I swoon over anything from the Pioneer Woman and when I saw her recipe for Silver Dollar Pumpkin Pancakes, I knew my real food adaptation would be delicious in every way. Spelt flour has a lightness about it similar to cake or pastry flour and it worked wonderfully in this recipe. I have a feeling this pumpkin pancake recipe will be making an appearance on our breakfast menu all year long.
Ingredients
Pancakes
1 1/2 cups whole spelt flour
1/4 teaspoon salt
1 tablespoon baking powder (aluminum free)
1 1/2 cups puree pumpkin
1 egg
2 tablespoons pure maple syrup
2 teaspoons vanilla
1/4 teaspoon pumpkin pie spice
1 1/4 cup milk
Whipped cream topping
1/2 cup heavy whipping cream
1 tablespoon pure maple syrup
Instructions
Pancakes
1. In a large bowl, combine spelt flour, salt and baking powder. Stir together and set aside.
2. In a separate bowl, whisk together pumpkin puree, eggs, pure maple syrup, vanilla, pumpkin pie spice and milk and stir the wet ingredients into the dry ingredients.
3. Heat large skillet or griddle over medium heat and swirl a little bit of butter over the surface. Use a cookie scoop to pour batter onto the pan. Cook for 1-2 minutes on each side. Pancakes should be light golden brown and set in the middle.
Whipped cream topping
1. Whip the heavy cream with an electric mixer on high for several minutes until stiff peaks form.
2. Add in pure maple syrup for extra sweetness if desired.
Recipe Notes
- Use organic ingredients when possible.
- If using canned pumpkin, be sure to look for a BPA-free can. I used Farmer’s Market brand organic pumpkin puree, which can be found at Whole Foods or Costco.
- Mix up a batch of homemade pumpkin pie spice ahead of time to keep on hand for all of your fall favorites.
- Spelt flour gives these pancakes the “fluff,” but any whole grain flour would work.
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