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pumpkin pancackes

Pumpkin Pancakes

Prep

Cook

Total

Yield 8 small pancakes

Ingredients

Instructions

  1. Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
  3. Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
  4. Serve with grass-fed butter and cinnamon or sliced bananas.

Change it up: Instead of adding maple syrup to sweeten this recipe, try adding a mashed, whole ripe banana to the mixture. If you add a banana, the yield will increase.

Recipe by Dr. Hagmeyer at https://www.drhagmeyer.com/pumpkin-pancakes/