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Savory Pumpkin Spice Pancakes

The smell of warm flapjacks smothered in butter and maple syrup is pretty much the best way to start a day. Let’s be honest, there’s really no wrong time to eat pancakes.

Sunday brunch, breakfast for dinner or a mid-week surprise, nothing’s better than a yummy stack of pancakes – unless it’s fall, and those pancakes are made with pumpkin. Then, those are the best things ever. Luckily, we have just the recipe for pumpkin spice pancakes.

With pumpkin puree, nutmeg, cinnamon and pumpkin pie spice, these delicious cakes are perfect for fall, and make for a sweet treat whole family will obsess over. I used whole wheat flower and egg whites for a healthier option, which was completely negated by all of the rich, full-fat maple syrup I smothered on top. As if I couldn’t get enough of pumpkin spiced everything this fall, these pancakes are good enough to eat every day. Or at least in celebration of National Pancake Day on Sept. 26.

  • 1/4 cup canned pumpkin
  • 1 cup whole wheat flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • Pinch of ginger
  • 1 teaspoon vanilla
  • 1 tablespoon brown sugar
  • 1/2 tablespoon white sugar
  • 3 egg whites
  • 2 teaspoon oil

Mix flour, baking powder, brown sugar, white sugar and spices in a bowl. In a separate bowl, mix canned pumpkin, vanilla, egg whites and oil. Combine all of the ingredients together into one bowl, and mix completely until there are no more dry patches. You can use a whisk to feel fancier, or a spoon as a last resort/you don’t own a whisk. (No shame).

To bake, heat a large skillet or griddle on medium heat, and spray with cooking spray. Pour batter and make any sized pancake you want – it’s your pancake party. When the pancake starts to bubble and rise, flip ‘er over. Continue until all of the batter is gone, obviously.

Sprinkle cinnamon or pumpkin spice on top for a delicious touch.


About 8 pancakes

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