We are starting this post with photos. Because sometimes, photos say so much more than words.
Are you hungry yet? By the way, these also happen to be some of the best photos that I've ever taken. It probably helped that the pancakes didn't move as much as my toddler quadruplets.
If that doesn't make you want to pull out your skillet, I don't know what will.
These Pumpkin Pancakes get our entire family's stamp of approval. Even the kids love them! And really, everyone needs at least one good batch of pumpkin pancakes to truly appreciate autumn.
Makes 32 4-inch pancakes (It makes a BIG batch!)
- 3 cups Flour
- 1 Cup Oats
- 1/2 cup Brown Sugar
- 1 Tbsp Baking Powder
- 1 Tbsp Baking Soda
- 1 tsp Salt
- 1 Tbsp Cinnamon
- 2 tsp Nutmeg
- 1/2 tsp Cloves
- 3 cups Milk
- 1 can Pumpkin Puree
- 3 Eggs
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
Mix the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until the spices are evenly distributed. In a separate bowl, wisk together the milk, pumpkin, eggs, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until combined.
Using a 1/4 measuring cup, to ladle batter onto a hot griddle. Cook until the pancakes are light brown and have dry edges, about 2-3 minutes. Flip and cook on the other side until light brown, about another 2 minutes.
Serve with real maple syrup (none of that fake stuff!), chocolate chips, and toasted pecans.
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