Pumpkin Pancakes for One

Pumpkin pancake breakfast

This morning I went to the late service at church, which gave me some extra time to get ready. I decided to make a special breakfast for myself. I’ve had a can of pumpkin puree sitting in my fridge that I’m trying to use up in as many ways as possible. At this point I have made pumpkin spiced lattes, pumpkin cookies, pumpkin brownies (that were terrible), and pumpkin granola; and it’s still there. AND, as I write this I’m sipping on a warm mug of pumpkin chai tea. It must be fall. (p.s. If you’re sick of pumpkin already, you might want to exit out of the internet and just stay away for the next few weeks.)

Anywho, I’ve been searching for ways to use up this lovely pumpkin, and I wanted breakfast, so obviously my first instinct was pumpkin pancakes. Although I wish I could have made them for my whole apartment, everyone was either gone or leaving in the next five minutes, which meant I was flying solo for breakfast. I did a quick search on google and found this recipe for a single serving of pancakes. game. changer. After a couple adjustments, here’s what I came up with…

Ingredients:

• ¼ cup whole wheat flour
• 2 tbs. pumpkin puree
• 1 tsp baking powder
• 1 tbsp honey
• 1 tbsp flavorless oil (I used vegetable)
• ¼ cup almond milk
• 1 egg
• ¼ tsp. vanilla extract
• ¼ tsp. pumpkin spice (or any combination of cinnamon, nutmeg, ginger, and clove)
• butter (for pan)

*honey & powdered sugar for garnish

Directions:

Whisk together all ingredients in a small bowl. Lightly grease a non-stick pan and heat on medium. Pour ¼ cup of batter into pan and cook until bubbles form on the surface. Flip and cook the other side until lightly browned. Add powdered sugar and/or honey for garnish.

Suggested for serving: pecans, extra cinnamon, whipped cream, and a big mug of coffee. 

This is such a whimsical, and yummy fall breakfast. Obviously it would have been WAY more fun with some friends around, but if you are looking for some one-on-one time and a delightful meal to go along with it, this is for you. The center stayed fluffy with a nice golden brown crust. I mentioned my love of this magical phenomenon with my french toast post. ha… that rhymes. Anyway, when you let the butter brown a bit before adding the batter to the pan, it adds a nutty, warm flavor that makes it taste even more cozy and homey. Man-oh-man, do we have a winner with these pancakes!

I suggest you go out and buy yourself that can of pumpkin puree. Trust me, it’s worth it!

Hope you have a happy and autumnal day!