daksspices
Pumpkin Pancakes with a homemade blueberry sauce…YES and PLEASE!
There is no shame in using Pumpkin Spice all year round…LOL! There are so many great recipes that you can whip up with it, so we like to use it whenever we can. This delicious brunch recipe is a must make for a family brunch on the weekend. Or you could even make a big batch of it as a meal prep recipe to enjoy for breakfast before shipping the kids off to summer camp. It is so good and we know that you will love it just as much as we do!
Happy Cooking!♥️
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Pumpkin Spice Pancakes With Blueberry Sauce
- Total Time: 35
- Yield: 3 1x
Description
The easies most delicious pumpkin pancakes you will ever make!
Ingredients
- 2 tsp of OUR Pumpkin Spice
- 1 c pancake mix of choice (dry)
- 3/4 c water (more if too thick)
- 1/2 c pure pumpkin (not pumpkin pie mix)
- 1 tsp vanilla
- blueberry sauce (see ingredients below)
- fat free whipped cream
- pinch of Pumpkin Spice to garnish
Blueberry Sauce
- 2 pints fresh or frozen blueberries
- 1/2 c water
- 1/4 c monkfruit sweetener
- zest of lemon
- juice of lemon
- pinch of Pumpkin Spice
- 1 pinch Salt
- 1 splash Pure vanilla extract
- Slurry – 1 T of cornstarch + 1/4 c water
Instructions
Pumpkin Pancakes;
- In a bowl mix the pancake mix, water , pumpkin puree, Pumpkin Spice, and vanilla;
- Set to the side for about 5 minutes. If the batter is too thick, add a splash of water until consistency is good;
- While pancake batter is resting, preheat your pan or flat top;
- Once ready, use 1/4 cup to pour each pancake;
- Cook on both sides and garnish with my blueberry sauce (directions below), whipped cream and a pinch more of Pumpkin Spice!
Blueberry Sauce
- Combine all ingredients into a small saucepan, including the 1/2 cup water listed;
- Bring to a boil;
- Once boiling mash up the blueberries;
- Lower heat to a simmer and if the sauce isn’t thick enough add a slurry (make sure to mix those up before pouring into blueberry mixture);
- Bring to a low boil too thicken then back down to a simmer;
- Remove Sauce from heat, let it cool;
- Store in the refrigerator for 7-10 days in an airtight container or you can freeze.
- Prep Time: 15
- Cook Time: 20
Recipe by Chef Allie
**With our recipes…please note that the ingredients we use are just suggestions! If you don’t have the exact ones on hand, you can always substitute for what works for you and your family…just don’t use other spices…LOL!**