This recipe is for bringing that extra-special, seasonal something to your weekend mornings. Your breakfasts in bed. Your breakfasts for dinner. Or your after school treats. It's one for making memories. Pancakes will always hit the nostalgia button, but pumpkin pancakes feel particularly special. They bring an added layer of festivity, celebration, and an unapologetic embrace of all things pumpkin spice.
This time of year is sweet and it's fleeting. Pumpkin and warm spices and maple syrup belong together right now, and they can exist in a healthy yet utterly delicious and deeply comforting breakfast that begins with Wild Rye’s best-selling Almond Flour Pancake Mix.
These super tasty, super satisfying and seasonally in sync fluffy babes deserve to be added into your rotation this fall and winter. They have certainly made their way into mine. Their custardy soft centers are giving me major brioche french toast vibes. The crisp exterior from the waffle maker or warm griddle offer the most amazing texture contrast that was made to be accompanied by a bit of butter and warm maple syrup. Side note: If you are looking to make the best french toast of your life, please send me an email and I’ll send you my recipe. It's to die for, but back to these pancakes! You will find the recipe below, but think of it as a guideline rather than a rule book. Like more spice? Add more! Want to reduce the fat a bit? Skip the olive oil because the pumpkin puree will keep things plenty moist. Want to add pecans?! Please don’t ever let me stop you. Feel like being extra? Add chocolate chips to the batter and prepare to lose your mind, because chocolate and pumpkin are fabulous together!
I've included my recipe for a homemade pumpkin spice blend... You can make a big batch and have it around all fall and winter long, but the sore bought spice mix is totally legit.
I hope this recipe encourages you to slip into the comforting and cozy feels that only fall can offer. So, grab a bowl and whisk, get your griddle going, and indulge your senses. You deserve it.
Sarah's Homemade Pumpkin Spice Blend:
4 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon allspice
1 teaspoon nutmeg (freshly ground if possible)
*combine all spices well and store at room temperature!
Wild Rye Pumpkin Pancakes or Waffles
1 box Wild Rye Almond Flour Pancake Mix
2 Tablespoons olive oil
1 cup milk, any
½ cup pumpkin puree
½ teaspoon pumpkin pie spice
- In a medium bowl combine eggs, olive oil, milk, pumpkin puree, and spices.
- Add pancake mix and stir to combine.
- Griddle or cook in a waffle maker and enjoy, enjoy, enjoy!!