This will be a controversial statement but I’ve never been much of a sweets for breakfast kind of person. I can only eat so much sugar before I just want to lay down, while a savory breakfast is the kind that keeps you going as you start your day. That said, I think I finally found the perfect sweet breakfast that doesn’t weigh me down – pumpkin pancakes!
The spices in these pancakes feel like a cozy fall morning, but are perfect for year round. They’re fluffy but get almost caramelized on the griddle before you get to smother them in butter and maple syrup.
The first best thing about these pancakes is that the addition of pumpkin makes them a little bit healthier than your average buttermilk style pancake, and why I don’t feel like I need a nap after eating them.
The second best thing is they are SO easy to make. Just whisk a few ingredients together, griddle, and serve. Perfect for a lazy Sunday morning when you just want a sweet treat in your pajamas.
Wine Pairing for Pumpkin Pancakes
Champagne or Sparkling Wine: Champagne is of course a great breakfast or brunch pairing! I actually like to add some orange juice and make them into mimosas with this dish, as the orange flavor goes well with the pumpkin spices.
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Pumpkin Pancakes
- Total Time: 23 minutes
- Yield: 4 people 1x
Description
Fluffy pumpkin spiced pancakes, perfect for a lazy Sunday morning.
Ingredients
- 1 cup reduced fat sour cream
- 1 cup canned pure pumpkin purée
- 1 cup all purpose flour
- 4 tablespoons sugar
- 2 teaspoon baking soda
- ½ teaspoon salt
- 3 teaspoons pumpkin pie spice
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoon butter + more for serving
- Maple syrup
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt and pumpkin pie spice.
- In another large bowl, whisk together the sour cream, pumpkin purée, sugar, eggs and vanilla extract.
- Add dry ingredients to the wet ingredients and whisk together until combined.
- Heat a griddle or skillet over medium-low heat.
- Melt half a tablespoon of butter on griddle. Pour ¼ cup rounds of batter onto hot griddle (2-4 pancakes depending on griddle size). Cook about 3 minutes until golden brown and flip. Cook for another 3 minutes on the second side. (Note pancakes will be a little darker than your normal pancake due to the pumpkin color.)
- Repeat until batter is gone, using more butter on griddle as needed.
- Serve pancakes with additional butter and maple syrup.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
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