Just what the world needs, another pumpkin pancake recipe amiright?! (lol).
While this post may be basic in theory, I can assure you these pancakes will take your breakfast game to the next level.
Not only do they taste amazing (a hint of sweetness and spice, with crispy, buttery edges and a fluffy, pumpkin-ey (without being TOO pumpkin-ey) middle) but they are incredibly easy to make (i.e. easier than usual) due to the make ahead blender batter.
By whipping up a big batch of pancake batter in the blender, you can store it in the fridge, and then use on demand for fresh pancakes in five minutes. This saves a ton of time, and is especially helpful when you’re trying to prevent a hungry toddler (or husband) meltdown.
And by now, if you know me then you KNOW these pancakes are packed with nutrients, so that they taste good AND leave you feeling good too.
You can feel free to get creative with these ingredients, swapping pumpkin for mashed sweet potato or squash, oats for a grain-free flour (like almond or coconut) or flaxseed for chia. All ingredients in this version are kid-friendly, but if you’re making for adults only you could even add in hormone-balancing adaptogens like maca or ashwagandha.
Our family loves to enjoy these with topped with grass-fed ghee, creamy nut butter (for a healthy fat boost) or coconut yogurt, fresh figs and a touch of maple syrup, but the possibilities truly are endless.
Either way these are easy to make, delicious to eat and a nutrient-rich breakfast option the whole family can enjoy this fall/holiday season!