Pumpkin Pie Pancakes
Perfect for any Fall day, these thick and fluffy pancakes are reminiscent of a rich pumpkin pie. Top them with Dark Chocolate Syrup for a very spooky breakfast.
Servings 15 pancakes
Calories 88kcal
Ingredients
Pancakes
- 2 cups all- purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp pumpkin pie spice
- 2 Tbsps light brown sugar
- 2 eggs
- 1 1/2 cups buttermilk
- 1/2 cup pumpkin puree
- 1 Tbsp vanilla
- orange food gel color (3 drops red, 4 drops yellow)
Dark Chocolate Syrup
- 1 Tbsp dark cocoa powder
- 2 Tbsp maple syrup
- black food color optional
Instructions
Pancakes
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar. Use a sieve to break up the brown sugar,
- In a medium bowl, whisk together the eggs, buttermilk, pumpkin, vanilla, and orange food gel. Adjust the orange coloring as necessary. (For me, 3 drops of red and 4 drops of yellow worked well.)
- Pour your wet ingredients into the dry and whisk until just combined. If you over mix, your pancakes may not rise well. The batter will be lumpy, but you should not see any flour.
- For medium sized pancakes, pour a 1/4 cup of the batter into a skillet on medium- low heat. For mini pancakes (toddler sized), pour tablespoonfuls into the preheated skillet. Cook pancakes for 3- 4 minutes per side.
Dark Chocolate Syrup
- In a small bowl or mug, stir dark cocoa powder and maple syrup together. Once combined, add black food coloring one drop at a time, until desired color is reached.
- Warm the syrup in the microwave for 10 seconds to easily pour over your pancakes.
Notes
- The syrup will only make a small amount, if you need more, just increase the recipe as necessary. 1 part cocoa powder: 2 parts syrup
- Calorie count does not include syrup.