I love making recipes that my family loves, especially since my girls love breakfast time. This seasonal Pumpkin Nutella Pancake recipe will become your family’s favorite fall breakfast recipe.
Seasonal Pumpkin Nutella Pancakes
As fall approaches, it’s all about pumpkin recipes! Am I right? We’ve seen an incline on pumpkin recipes starting as early as September.
I’m not complaining or anything if I can get my fall decorations out earlier in the year that’s a win-win for me!
It seems as recipes are adding pumpkin for breakfast, lunch, and dinner! That’s why these pancakes made with pumpkin puree and Nutella is the perfect recipe to have in hand September through November. Whether you’re making it for breakfast or dinner, it’s simply delicious!
Ingredients Needed For Pumpkin Pancakes
- 1 1/2 cup of milk (we use Almond or Soy milk)
- 1/2 cup of pumpkin puree
- One tablespoon of vinegar
- Two tablespoons of vegetable oil
- One egg
- Nutella (I used about two tablespoons)
- 2 cups of all-purpose flour
- Two tablespoons of brown sugar
- One teaspoon of baking soda
- Two teaspoons of baking power
- One teaspoon of ground allspice
- One teaspoon of cinnamon
- 1/2 teaspoon of ground ginger
- a pinch of salt
- butter for pan
How To Make Pumpkin Nutella Pancakes
When my girls were younger them, and I used to make breakfast together every weekend morning. Now that my girls, are older, they love helping daddy in the kitchen. I’ll admit, I love watching them in the kitchen. Plus, it gives me some quiet time before breakfast gets served.
- 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.
Pumpkin Nutella Pancakes
Create these Seasonal Pumpkin Nutella Pancakes Recipe. Perfect for fall weather.
Ingredients
- 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
Instructions
- Combine all the wet ingredients in one bowl.
- All the dry ingredients in a separate bowl.
- Add your wet ingredients into your dry ingredients and fold.
- Add butter to a heated pan.
- Cook pancakes until bubbly on top and flip.
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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.
I need to remember this recipe throughout the year and only during the colder months. I mean, Nutella goes with everything at anytime of the year. Right?
You Are Also Going To Love:
If you loved these Pumpkin Nutella Pancakes, then you will also enjoy the following breakfast recipes I have put together for you:
Does your family love pumpkin pancakes?
Thank you 🙂