Pumpkin Spice Pancakes: A Must For This Fall

Share this! Your friends will love it...

Can you believe it is almost fall? I don’t know about you but I am so happy to see summer leave us. This year has been such a whirlwind. Today I wanted to share with you an amazing recipe for Pumpkin Spice Pancakes. This recipe is so easy to make and really the perfect breakfast, heck, lunch or dinner, this fall season.

I am one of those girls that pushes the fall season as much as possible. I can’t wait to get out my hoodies (as I live in them most of the season) and just eat amazing foods like Pumpkin Spice Pancakes. I am all about anything pumpkin. My coffee this moment has pumpkin creamer, so yeah, that is how ready I am.

Pumpkin Spice Pancakes are just as simple as the Cream Cheese Pancakes I shared just a couple of days ago. I have to be honest that the pumpkin spice pancakes are a bit more my style for the fall season.

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

Pumpkin Spice Pancakes

Below you will find the full recipe to make these pancakes for your family. They are also perfect for Thanksgiving breakfast with your guests. You could do a little toppings bar so that everyone can pick and choose how they would like to top these. Personally I think walnuts or bananas are best.

Pumpkin Spice Pancakes

PREP TIME 10 minutes

COOK TIME 10 minutes

TOTAL TIME 20 minutes

Ingredients

  • 6 large eggs
  • ?2/3 c. pure pumpkin puree?
  • 2 T. honey?
  • ½ c. almond flour
  • ?½ c. coconut flour
  • ?1½ t. baking powder
  • ?1 T. pumpkin pie spice
  • ?1/8 t. salt
  • ?3 T. coconut oil, divided

To Serve

  • 1 Banana sliced Thin
  • 1/3 cup. pecans 
  • Optional: Maple Syrup

Instructions

  1. In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined. ?
  2. In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt. ?
  3. Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.?
  4. Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter. ?
  5. To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!

Share this! Your friends will love it...

Similar Posts