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. This Pumpkin Nutella Pancakes Recipe turned out delicious.
Pumpkin Nutella Pancakes
As fall approaches it’s all about pumpkin! Pumpkin for breakfast, lunch, and dinner it seems! My famly loves pancakes, so why not pumpkin pancakes with a little bit of Nutella yumminess in the mix? Even better, why not pancakes for dinner while we are at it?
This recipe made enough for the four of us one night for dinner and some for breakfast the next morning. They turned out that delicious that everyone wanted more the next day. I just saved the extras in a bowl, covered with the top, and refrigerated it.
Ingredients Needed:
- 1 1/2 cup of milk (we use Almond or Soy milk)
- 1/2 cup of pumpkin puree
- 1 tablespoon of vinegar
- 2 tablespoons of vegetable oil
- 1 egg
- 2 tablespoons of Nutella
- 2 cups of all purpose flour
- 2 tablespoons of brown sugar
- 1 teaspoon of baking soda
- 2 teaspoons of baking power
- 1 teaspoon of ground allspice
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground ginger
- a pinch of salt
- butter for pan
I love this recipe because not only does my family love it, but it’s super easy for me to make!
- Combine all the wet ingredients in one bowl.
- All the dry ingredients in a separate bowl.
- Then add your wet ingredients into your dry ingredients and fold.
- Add butter to your pan to crisp the edges just a bit.
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.
If we could eat this every single morning throughout the fall months I think we would be pretty content! These pancakes turn out so fluffy, soft, and filled with fall flavors.
What is your favorite fall breakfast recipe?
Thank you 🙂