It’s fall y’all! Okay, so maybe fall doesn’t technically start until September 22nd, but by social media standards, its fall. And I have been waiting to share these pumpkin-honey pancakes with you for-ev-er. Please tell me you got ‘The Sandlot’ reference?
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The truth is, I make these pancakes all year round. If you follow me on instagram, you know I’m always whipping these up on weekend mornings. I just can’t help myself. They are that good. And, I haven’t met anything pumpkin flavored that I didn’t like. So, why limit pumpkin flavor to only a few months a year?
And as much as I love (insert pumpkin food item here), the one thing I dislike is recipes that call for a portion of a can of pumpkin. What are you supposed to do with the rest of the can? You know its not going to last until the next time you need pumpkin. Ain’t nobody got time for that. So, to save you the trouble, this recipe uses the whole can of pumpkin puree. It also makes enough pancakes to feed a crowd, but trust me, you won’t be disappointed with the leftovers. Refrigerate them for a quick weekday breakfast or freeze some to pull out another weekend.
These pumpkin-honey pancakes are THICK, fluffy, and packed full of fall flavor. And best of all? They are sugar free! (I mean, minus the chocolate chips) Honey is used as a sweetener, but other than that, these hot cakes rely on natural sugars in the pumpkin and buttermilk, along with cinnamon, pumpkin pie spice and vanilla to bring all the flavor. And if you don’t have buttermilk on hand, add 2 tablespoons white vinegar to a 2-cup measuring cup, then fill with milk until the mixture reaches 2 cups. Let it sit a few minutes, then add it to your recipe.
This recipe also calls for separating the eggs. The whites are whipped to form soft peaks, then folded into the batter at the end. This is where the magic happens. This is what elevates your pancakes – try it with other pancake recipes too. You can thank me later.
Speaking of chocolate chips. Make sure to add in the fresh blueberries and chocolate chips. If you have that one person in your family, you know who they are, who requests their flapjacks plain (like my son), make a round of plain pancakes before adding the blueberries and chocolate chips. And don’t wait and add them on top of the batter after you pour it on the griddle. Mix them straight into the batter in the bowl before pouring – just trust me. They might sizzle a little on the griddle but thats what makes them delicious.
Since these pancakes are thick, they will take slightly longer to cook. But I promise you, its well worth the wait. If you need too, turn down the griddle/stovetop temp so the centers can cook all the way through and the edges don’t burn. Top these with some real maple syrup for the ultimate fall breakfast.
Pumpkin Honey Pancakes
Equipment
- Electric mixer
Ingredients
- 2 cups All purpose flour
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 2 cups Buttermilk
- 1/3 cup Honey Preferably local
- 1 15 oz can Pure pumpkin puree not pumpkin pie filling
- 3 large eggs, separated
- 1 teaspoon Vanilla
- 3 tablespoons Butter, melted
- Blueberries optional, but strongly encouraged
- Chocolate chips optional, but strongly encouraged
- Cooking oil spray for pan/griddle
- Maple syrup
Instructions
- In a large bowl, combine dry ingredients (flour through cinnamon) and whisk to combine.
- Separate the eggs, placing the yolks in a medium bowl and the whites in a bowl large enough to accommodate an electric mixer.
- In the medium bowl with the egg yolks, add the buttermilk, honey, pumpkin, vanilla and butter. Whisk until combined.
- Add the buttermilk mixture to the dry ingredients and whisk until just combined. Some lumps are okay.
- With an electric mixer or a stand mixer, whip the egg whites until they form soft peaks.
- Add the egg whites to the pancake batter and gently fold together until just combined. Its okay to have a few whites that aren't fully incorporated. Add desired amount of blueberries and chocolate chips, fold into batter.
- Preheat griddle or large skillet/cast iron pan over medium heat. When hot, spray with cooking oil. Add batter to griddle to make generous sized pancakes. Flip the pancakes when bubbles start to appear on the edges and surface, and the tops appear dull instead of shiny. Cook until both sides are golden brown.
- Top with warmed maple syrup and enjoy!
- To store: refrigerate up to a week or freeze up to 3 months.
Notes
You can check out some of my other recipes on my recipes page.
What’s on your fall baking bucket list? I’d love to hear about it. Comment below or connect with me on instagram @elleandjaydesign. And you can find me on Pinterest too!
