Since I published it, Butternut Squash Pancakes has been my most popular recipe. I’m not entirely sure why – well, except for the fact they’re delicious pancakes – but it is. It occurred to me this past weekend that just about any squash would work in the recipe, including pumpkin. And, lo and behold, I had a small pumpkin sitting on my counter, just begging to be roasted.
So I did.
And I made pancakes out of it.
And flavored them with pumpkin pie spice.
And topped them with buttered pecans.
And they were delicious.
Note: If you don’t have a pumpkin on your counter with a delicious death wish, feel free to use canned pumpkin puree – not canned pumpkin pie filling, which contains large amounts of sugar and other questionable ingredients.
Pumpkin Pie Pancakes
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 2/3 cup almond flour
- 1/8 teaspoon kosher or sea salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup pecans
- 2 teaspoons ghee or butter, melted
- 1/4 teaspoon kosher or sea salt
- Heat a small, heavy skillet over medium heat; add the pecans and toast, shaking the pan frequently and taking care they do not burn, until the nuts are fragrant, 5 to 7 minutes. Toss them with the melted ghee and salt and set
- aside. Chop coarsely oncey they have cooled.
- In a large mixing bowl, whisk together the eggs, pumpkin, syrup, pumpkin pie spice, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the
- wet ingredients, mixing just enough to ensure there are no lumps.
- Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating. Using a ladle or small measuring cup, pour the batter by
- the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface. Carefully flip and cook on the other side until the pancake is done, about one minute more.
- Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Top with the buttered pecans and serve warm with additional maple syrup, if desired.
- Nutrition (per serving): 283 calories, 22.3g total fat, 98.1mg cholesterol, 365.9mg sodium, 295.5mg potassium, 14.3g carbohydrates, 4.3g fiber, 8.5g sugar, 4.8g protein
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8 comments
Kind of a perfect Christmas morning breakfast!
Are these as hard to flip as most other paleo pancakes seem to be? I notice you say “carefully flip” as though they’re fragile and delicate.
Kent, they’re not fragile and delicate, but they do tend to get too brown on the bottom before the edges are set if you’re not careful. I’ve made the original recipe (which is basically all this is only with pumpkin, different spices and the buttered pecans) many, many times; you just have to be careful not to have the heat too high or get impatient and try to turn them before the edges are set.
I have some pumpkins here with a death wish.
I also have some cans of pumpkin.
I’m not a huge pumpkin fan, but PR cannot get enough pumpkin foods. I think I’ll make these for him this week!
You know I was never a big pancake fan, but I really do enjoy these (and the butternut pancakes).
I’d eat that!
I would like these for dinner.
…and also breakfast and lunch. : D
Pumpkin Pie Pancakes are my favorite right now…I’ve been making them with coconut nut flour but they sometimes don’t fluff all the way up…I’m gonna give these almond flour ones a try! And…I have a pumpkin in the pantry just a waitin’!