Perfectly pulchritudinous pumpkin pancakes!
All alliteration aside (lol I just can’t stop), these pancakes are so tasty! They have been a staple of my Halloween brunch and a favorite fall recipe of mine ever since I first made them. I once made over 30 of these, so that should tell you how good they are! Check out my Halloween brunches (here and here) for more fall and Halloween inspired dishes if you are interested!
I used vanilla Pillars Drinkable Yogurt in this recipe, which is a Boston area-based drinkable yogurt brand that I love. Thank you Pillars for sending me your tasty yogurts to try - not only are they great to drink, but they can be used in many recipes like this!
Here is the recipe:
Ingredients
1 cup flour (I used half whole wheat and half oats)
¼ cup pumpkin purée
1 cup vanilla drinkable Pillars Yogurt or milk
1 tsp pumpkin spice
2 tsp baking powder
Dash of salt
1 egg
1 tbsp vanilla extract
About 3 tbsp honey
Dash of cinnamon
Dash of turmeric (optional but makes the pancakes more orange)
Chocolate chips (optional)
Note: I think these would be good with crushed nuts as well, but since I have a resident with a nut allergy I didn’t add them in the batter.
Steps
Mix all ingredients together. Heat and oil a skillet or pan on the stovetop.
Cook pancakes until golden brown and enjoy!
I topped them with Crazy Richard’s crunchy peanut butter, chocolate chips, and a dollop of pumpkin chia seed pudding.
Pumpkin Chia Seed Pudding
Ingredients
2 tbsp chia seeds
½ cup pumpkin purée
½ cup milk
Steps
Mix all ingredients together in a jar or sealable container.
Refrigerate overnight or until thickened (at least a few hours).
