This sponsored post is written by me in partnership with Torani. Thank you for supporting the brands that make Tried and Tasty possible. As always, all opinions are my own. #ToraniPuremadeSyrup
The first day of Fall is just a day away and I’m here to celebrate with these beautiful Pumpkin Pancakes! They are light, fluffy, and moist thanks to the perfect amount of pumpkin puree.
These pancakes are baked up with whole wheat flour too, so they’ll keep you full longer with their wholesome goodness. They’ll warm you from the inside out and help you face the crisp Fall air.
For the ultimate finishing touch, I highly recommend drizzling these delights with Torani’s Pumpkin Pie Puremade Sauce. It’s sweet and creamy and you’ll probably find yourself licking every last drop of it off of your fork! It contains Nutmeg and Clove, and it ties in perfectly with these pancakes. It also happens to be pure, simple, and GMO Free!
You can purchase it from Torani’s website or from your local Cost Plus World Market.
Let’s get a plate of these heavenly pancakes in front of you as quickly as possible. On to the recipe we go!
How To Make Pumpkin Pancakes (step-by-step)
- Start by adding whole wheat flour, baking powder, and pumpkin pie spice to a bowl and stir together with a whisk.
- Crack eggs into the flour mixture and whisk well to combine.
- Add milk to the bowl, whisking it into the mixture as you pour.
- Do likewise with the coconut oil (melted).
- Now it’s time to add the honey.
- Incorporate the pumpkin puree, working it into the batter with a spatula.
- Now for the secret ingredient! Add Torani’s Pumpkin Pie Puremade Sauce to the batter and stir to combine. The Puremade sauce will add a hint of sweetness, while infusing the pancake batter with the rich, warm notes of Fall.
- Use a spoon or ladle to pour circles (1/3 of a cup – or 3-4″ in diameter) of batter onto a preheated griddle (or a large skillet or pan) on medium heat.
- Allow the pancakes to cook on the griddle until new air bubbles cease to appear on the uncooked side, then flip them over and cook until both sides are a light golden brown.
Slather with butter, then drizzle with Torani Pumpkin Pie Puremade Sauce and Enjoy!
Want more delicious recipes made with Torani?
Whole Wheat Pumpkin Pancakes
You’ll FALL in love with these fluffy pumpkin pancakes, which are made with pumpkin puree and whole wheat flour.
Ingredients
- 3 c Whole Wheat Flour
- 1 tbsp Pumpkin Pie Spice
- 1 tbsp Baking Powder
- 3 tbsp Honey
- 3 Eggs (including yolk)
- 2.5 c Whole Milk
- .5 c Pumpkin Puree
- 2 tbsp Torani Pumpkin Pie Puremade Sauce
- .5 c Coconut OIl
Instructions
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Start by adding whole wheat flour, baking powder, and pumpkin Pie Spice to a bowl and stir together with a whisk.
-
Crack eggs into the flour mixture and whisk well to combine.
-
Add milk to the bowl, whisking it into the mixture as you pour.
-
Do likewise with the coconut oil (melted).
-
Now it's time to add the honey.
-
Incorporate the pumpkin puree, working it into the batter with a spatula.
-
Now for the secret ingredient! Add Torani's Pumpkin Pie Puremade Sauce to the batter and stir to combine. The Puremade sauce will add a hint of sweetness, while infusing the pancake batter with the rich, warm notes of Fall.
-
Use a spoon or ladle to pour circles (1/3 of a cup - or 3-4" in diameter) of batter onto a preheated griddle (or a large skillet or pan) on medium heat.
-
Allow the pancakes to cook on the griddle until new air bubbles cease to appear on the uncooked side, then flip them over and cook until both sides are a light golden brown. Enjoy!
