Fall in love with Pretty Pumpkin Pancakes, that will have you feeling warm and cozy!
Easy to make autumn breakfast, using an indoor griddle!
Did I mention it’s naturally dairy and gluten-free? And it tastes amazing for fall like Turkey Spaghetti Squash, that was featured in the news!
How to make Pretty Pumpkin Pancakes
To make these healthy pancakes, that are minimally processed… YOU HAVE TO TRY!!
I found these ingredients work well together to make the perfect dairy and gluten-free breakfast!
Everyone can enjoy this fun fall griddle recipe.
Also, don’t miss this Healthy Pineapple Upside Down Cake for a sweet autumn treat!
Video Guide to make it easy for YOU!!
Instructions
Start by preheating your griddle or skillet to medium heat. I used my indoor Blackstone griddle for a lot of fun healthy recipes.
Lightly brush the surface with a little olive oil to prevent sticking.
In a medium bowl, whisk together the pancake mix, almond milk, and egg until combined. My grandma gave me this bowl, so you know it’s mixing up something special!
Add the pumpkin puree, vanilla, nutmeg, and cinnamon, maple syrup.
Stir until smooth and creamy. The smell is top-notch!
Now pour the batter onto the heated griddle, using about ¼ cup of batter per pancake.
Cook until edges look set about 4 minutes, then flip and cook the other side until golden brown.
Serve and enjoy your pumpkin pancakes with maple syrup for the best fall taste!
If you loved Pretty Pumpkin Pancakes… Try this healthy soup recipe, Pumpkin Turkey Soup!!
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Pretty Pumpkin Pancakes
Equipment
- 1 griddle or skillet
Ingredients
- 1 cup pancake mix Arrowroot Mills or your favorite brand
- ½ cup unsweetened almond milk
- 1 large egg
- 15 ounce pumpkin puree
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- 1 tbsp maple syrup plus more for serving
- 1 drizzle Olive oil for the pan or griddle
Instructions
- Preheat your griddle or skillet to medium heat. Lightly brush the surface with a little olive oil to prevent sticking.
- In a medium bowl, whisk together the pancake mix, almond milk, and egg until combined.
- Add the pumpkin puree, vanilla, nutmeg, and cinnamon, maple syrup. Stir until smooth.
- Pour the batter onto the heated griddle, using about ¼ cup of batter per pancake.
- Cook until edges look set about 4 minutes, then flip and cook the other side until golden brown.
Video