Pumpkin Pancakes


Looking for the best pumpkin pancake recipe? Savor all the fall flavors with this wholesome version from First Watch. If you’d rather let their chefs flip the flapjacks, be sure to stop at any area location during the month of September, when First Watch will donate part of the proceeds from every order of pumpkin pancakes to Share Our Strength’s No Kid Hungry campaign.

Pumpkin Pancakes

2 cups all-purpose flour

½ cup granulated sugar

1 teaspon baking soda

2 tablespoons. baking powder

¼ cup rolled oats

1 ½ teaspoons cornmeal

1 ½ teaspoons flax seeds

1 teaspoon sesame seeds

3 eggs, beaten

½ cup half & half

½ cup evaporated milk

¼ cup water

½ cup butter, melted and cooled to room temperature

1 cup canned pumpkin puree

1 tablespoon pumpkin pie spice

Preheat a griddle to medium heat (375 degrees).

In a medium bowl, whisk together flour, sugar, baking soda, baking powder, oats, cornmeal, flax seeds and sesame seeds until blended.

In a separate, large mixing bowl, whisk together eggs, half & half, evaporated milk and water until blended.

Slowly pour dry ingredients into wet ingredients while whisking constantly.

Combine pumpkin puree and pumpkin pie spice in a separate bowl and then begin to mix it into the pancake batter. Whisk well. Batter will be thick.

Add melted, room temperature butter last, whisking until ingredients are thoroughly combined.

Ladle about ¼ cup batter per pancake onto a 375 degree (medium heat) preheated griddle.

When cake bubbles and edges appear cooked, flip the pancake. Cook for about 1 ½ minutes per side or until done. Serve with whipped butter and warm syrup.