For some reason I have been obsessed with baking and cooking with pumpkin this Fall. Honestly I’ve never been a pumpkin girl, but this year I’m trying it out and I’m so glad I did! Breakfast is my husbands and my girls favorite meal of the day, so I’m always trying out new breakfast recipes. Especially pancakes, for some reason they all love, love pancakes! I actually had a little bit of pumpkin puree left over from the day before and I thought we could have some Pumpkin Pancakes for dinner! YUP, breakfast for dinner! Not only Pumpkin Pancakes, but how about adding a little bit of Nutella in the mix! YUMMO! Now, as you know my oldest daughter Kaelyn has a milk allergy and Nutella contains milk, well we got some good news last week at her doctors appointment that I will be sharing this weekend with you 🙂
This recipe made enough for the 4 of us one night and some for the next morning for the girls. I just saved the extras in the bowl and refrigerated. Okay, so on with the recipe 🙂 In a large bowl mix all your wet ingredients together, the milk, pumpkin, egg, vinegar, and vegetable oil. You want to make sure that your egg is beaten.
In a second large bowl combine your dry ingredients, the flour, brown sugar, baking soda, baking powder, ground allspice, cinnamon, ground ginger, and salt.
Add Nutella to the wet ingredients bowl and swirl around.
Slowly mix in the wet ingredients into the dry ingredients just enough to combine together.
Heat a griddle or pan on medium heat with a little bit of butter. Scoop batter into the pan and flip once pancake become bubbly on top. Serve pancakes hot and with syrup or honey. You can even cut out Halloween or Fall designs for the kiddos! I used a cookie cutter to cut out some pumpkins and ghosts for my girls! They loved it! You could also make this recipe without the Nutella and just add some safe Chocolate Chips from Enjoy Life 🙂
Ingredients
- 1 1/2 cups of milk
- 1/2 cup of pumpkin puree
- 2 tablespoons of vinegar
- 2 tablespoons of vegetable oil
- 1 egg
- 2 tablespoons of Nutella
- 1 cup of all purpose flour
- 1 cup of whole wheat flour
- 3 tablespoons of brown sugar
- 1 teaspoon of baking soda
- 2 teaspoon of baking powder
- 1 teaspoon of ground allspice
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 salt
- Butter (we use non dairy Earth's Best)
Instructions
- In a large bowl mix all your wet ingredients together, the milk, pumpkin, egg, vinegar, and vegetable oil. Set aside you will add Nutella to this in just a bit.
- In a second large bowl combine your dry ingredients, the flour, brown sugar, baking soda, baking powder, ground allspice, cinnamon, ground ginger, and salt.
- Add Nutella to the wet ingredients bowl and swirl around.
- Slowly mix in the wet ingredients into the dry ingredients just enough to combine together.
- Heat a griddle or pan on medium heat with a little bit of butter.
- Scoop batter into the pan and flip once pancake become bubbly on top.
- Serve pancakes hot and with syrup or honey.
I have to say that this was the yummiest!! Definitely will be making it again soon! What’s your favorite breakfast recipe to make for dinner?
Thank you 🙂