You’ll love how easy this Pumpkin Pancakes recipe is! These delicious extra fluffy pancakes made from scratch are low carb and packed with protein (1/2 cup pumpkin!). They make a healthy substitution instead of buttermilk pancakes. My family considers them “the best pumpkin pancakes in the world!”.
I know you’re probably thinking “Isn’t NYC in a snowstorm right now, but yet you’re posting a pumpkin recipe?”. You’re right. NYC is under a blanket of beautiful white snow. And I still have over 100 pounds of pumpkins from the Fall garden decorating my apartment. Can you believe it? We have big pumpkins, pie size, and munchkins sprawled out all over the apartment just like it was still Halloween. I have to clear a few out as they go bad, but at this rate I think I’m good to go with fresh pumpkins for at least the next few months!
Being a girl who loves pumpkin year round and doesn’t believe that pumpkin only needs to be celebrated in the Fall I wanted to bake up a pumpkin breakfast to satisfy my pancake craving I’ve been having (hello baby!). Pumpkin pancakes are one of those foods that are near perfection for me. Throw a little dab of butter on top, definitely add some maple syrup and you have the perfect breakfast (or dinner!). These pancakes are fluffy, moist and have a delicious flavor of pumpkin and spices to take them to that next level. Pumpkin pancakes, I love you.
If you don’t have any fresh pumpkins lying around in March, don’t worry. You can use frozen pumpkin puree that you kept from your Fall pumpkins (remember how easy it is to make?) or you can use canned pumpkin. Either way, I hope you enjoy these Pumpkin Pancakes soon!