The flavor screams “Fall,” and the ease of this recipe + the additional pro tip for mamas allows this one to be weekday morning appropriate!
Pumpkin Spice is, not surprisingly, EVERY. WHERE. I honestly hate to even contribute to the madness with yet ANOTHER recipe containing the name, but truly, I had to. It’s just so good. Even if you’re not the biggest pumpkin fan, this hearty pancake comes through in a mildly pumpkin, boldly spiced, moist, pleasantly orange-colored way. The secret to the spicing of it will leave you with a mouthful of flavor AND additional health benefits, so mamas everywhere are rightfully singing “hallelujah” over this one!
Plus, pumpkin itself is a healthy food full of antioxidants, fiber, vitamins, and so much more. I realize the flavor of pumpkin alone can be a bit dull, but we’re going to fix that right up today!
And yep, as usual this recipe is gluten and dairy free! I see you, healthy and allergen-free mamas!
I’m sharing how we make this for our family of 6 - this typically allows for leftovers, which is my goal. But if nothing else, we all have full, happy bellies. Stay with me until the end for the greatest flapjack mom hack everrrr that will revolutionize your pancake making for a crowd!
INGREDIENTS:
Your favorite pancake mix or recipe. NOTE: We love Aldi’s LiveGFree Pancake and Baking Mix! I use a whole box at one time, which is a triple recipe (makes approx 30 pancakes), in order to make leftovers. This recipe is based on that ratio
3/4c-1c organic pumpkin puree (I love THIS brand)
2 drops Thieves Vitality Essential Oil
2-3 drops Orange Vitality Essential Oil
2 drops Ginger Vitality Essential Oil
2 drops Nutmeg Vitality Essential Oil
1 drop Cinnamon Bark Vitality Essential Oil
3 drops Copaiba Vitality Essential Oil
DIRECTIONS:
Mix up your pancake batter per directions on box or your base recipe, plus pumpkin puree and essential oil additions, WITH THESE ADJUSTMENTS BELOW:
Omit 1 egg from your recipe (the pumpkin is coming into play as a partial egg sub here!)
For milk/liquid called for in the recipe, sub homemade dairy free “buttermilk” - mix the same amount of dairy free milk of choice listed plus 1tbsp vinegar per cup of milk in a separate bowl, stir, and let sit until curdled. May not need ALL of this in batter - I suggest using half and adding more if needed for batter consistency.
Once mixed, grease up a griddle (I like THIS ONE for large families and quick flapjack flippin’! ) and fry up some pancakes! (Takes about 1.5-2min per side, or until browned to your liking) ORRRR
MOM HACK OPTION: pour all batter into a greased 9x13 jelly roll pan (HERE is a great one made in the USA) and BAKE in the oven at 350F for approx 20-25min. Cut into squares to serve! It’s like pancake CAKE! (I forget where I first heard this idea, but I cannot take credit for it myself!)
These pancakes taste PERFECT topped with real maple syrup and toasted chopped pecans! Go crazy with some homemade or dairy free whipped cream or coconut cream too if you're feeling especially festive!
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Disclosure: Amazon affiliate links are used in this post and are a blessing to our family if you choose to use them. There is no additional cost to you.
