These pumpkin pancakes are delicious autumn pancakes, perfect for an extra tasty breakfast during cold(er) days.
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Combine the milk with pumpkin purée, sunflower oil, sugar, egg and a teaspoon of vanilla extract.
Gradually add the flour along with the pumpkin spice mix and stir with a whisk until smooth.
Heat a dash of sunflower or other neutral oil in a large frying pan. Add the batter in 3 portions for mini pancakes, you can also make 1 large pancake.
Bake the pancakes for a few minutes on each side until golden brown. Repeat for the remaining batter to produce around 12 small pancakes.
Serve with icing sugar or syrup. Also delicious with baked apples or banana. Enjoy your meal!
How do I make pumpkin purée?
Easily make your own pumpkin purée by boiling, steaming or roasting a pumpkin.
Can I use other types of milk?
Whole or half and half milk are the tastiest for pancakes, to create a lactose-free version use soy or rice milk.
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