Pumpkin Pancakes

Celebrate this Thanksgiving with a no-fuss recipe that yields the most delicious pumpkin packed flavour in perfect pancake rounds. These delight especially well “the morning after” to satiate pumpkin appetites and lazy, post-Thanksgiving morning dispositions. Not to mention, one must keep the Thanksgiving spirit going all weekend long, and what a better way than with a daily sunrise dose of pumpkin.

Pumpkin Pancakes

1 cup pancake mix (I used whole wheat)
1 heaping tsp pumpkin spice
1 tsp baking powder
1 egg
1 tblsp oil
1/4 pumpkin puree
3/4 cup light coconut milk (any milk will do, try almond)
pecans for topping
maple syrup for topping

In a large bowl, whisk the flour, pumpkin spice, and baking powder together.

In a small bowl, whisk the egg, oil and pumpkin puree together. Add to the dry ingredients. Then pour in the coconut milk a 1/4 cup at a time until you get desired liquidity in the pancake batter. I added the full 3/4 cup.

Heat a frying pan on medium heat, and grease with butter and oil. Pour 1/3 cup full of pancake batter into the pan and fry pancakes on each side for approx 5mins.

Top with pecan halves, maple syrup, and pumpkin spice.

Thanksgiving requires large tote bags to carry home leftovers… I’ve been carrying my leopard Céline tote around with ample room for leftover pumpkin desserts…



Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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