Last Friday morning, my internal alarm clock buzzed a little earlier than my electronic one, so I hopped out of my steamy shower with some extra time to spare. After the chilly weather that blew into town, my bones begged for a hot breakfast to warm them up. I nixed my usual bowl of oatmeal and reached for milk and flour instead.
Within 10 minutes, my skillet of pancakes filled the house with their toasty sweet aroma, encouraging my guy to stumble into the kitchen rubbing his eyes and ask for the leftovers. Since I only mixed up enough for me (he rarely wakes up before I leave in the mornings!), I promised him another batch over the weekend before riding off to work. Â
Because he balks at the slightest hint of pumpkin-flavored goods, I left his plain and stirred up a second batter for myself. Good thing too—he would’ve had to rip my arm off just to try a bite! With the exact flavor and texture of pumpkin pie, I savored every single bite. It was just like eating dessert for breakfast!
These taste exactly like pumpkin pie—flavor, texture, everything! Serve with powdered sugar or a dollop of whipped cream.
- In a medium bowl, stir together the pumpkin, milk, water, and vanilla. In a separate bowl, whisk together the remaining ingredients (flour through salt). Add the dry ingredients to the wet, and stir until just incorporated.
- Lightly coat a nonstick pan with cooking spray, and preheat oven medium-low heat. Working with one tablespoon of batter per pancake, pour the batter into the pan in a circular shape. Cook for 2-3 min, or until the edges begin to firm up. Flip the pancake, and cook for another 1-2 min.
This is perfect! We always like “dessert” for breakfast!
Thank you! I’m a bit of a dessert-aholic, so I love transforming sweets into healthier breakfasts. What’s your favorite breakfast “dessert”?
Ice cream and cake seem to pop up at times…also ice cream with home-made granola…
And lots of french toast and pancakes…
Oh my, can I come live with you?? Yum! I think donuts and coffee cake would probably be on my list too… Anything sweet really!
Yumm-o! They actually look orange, like pumpkin pie! If you wanted to go crazy, you could top those with graham cracker crumbs… mmmm!
That’s an amazing idea!! Gives me the perfect excuse to make these again. Just after I go to the store for graham crackers (or teddy grahams, they’re almost the same but even cuter!).
LOVE teddy grahams… especially the cinnamon ones!
Those are my favorite too! Closely followed by the honey ones, of course.
Wow! They look so delicious and beautiful. Just perfect!
Thank you! I’m glad no one else in the house enjoys pumpkin as much as I do; I really didn’t want to share!
These are going in my tummy this Sunday. I LOVE pancakes. I LOVE pumpkin. I LOVE you for creating a small batch recipe I can make and have a treat on Sunday mornings! I can’t wait. #cricketproject
Aww Jeanette, you are too sweet! I LOVE that you love pumpkin and pancakes just as much as me, and I LOVE that you’re enjoying my recipes!! 😀 I hope you enjoy them!
These look amazing I can’t wait to try them! Can I use white whole wheat flour instead?
Yes, white whole wheat flour will work just fine! 🙂 I can’t wait to hear what you think of the pancakes Lindsey!
I followed this resume except used white whole wheat pastry flour. It did not cook and was gummy. I kept it in the pan longer and it just would not cook all the way through. The outside would start burning too! The texture was not there for a pancake. What is the texture suppose to be like and what could have gone wrong??
I’m honored that you tried my recipe, Quyen! As the text directly above the recipe in the recipe box states, these have the same texture as pumpkin pie. The filling of pumpkin pie is traditionally really creamy and moist, similar to pudding or custard. These pancakes are supposed to have that same texture! 🙂 Is that the texture you were describing? Or did you mean something else by “gummy?”