Pumpkin Latte Pancakes

Pumpkin overload yet? Maybe. I don’t think I am quite there yet. I am sure I will roast a few more pumpkins before winter arrives. And in my quest to use up the roasted pumpkin I have we had pancakes for breakfast today.

You don’t have to use Pumpkin VIA in the pancakes, I happened to have a packet in my pantry, it adds a nice punch to the pancakes. Feel free to use instant espresso or instant coffee (my favorite brand of is Medaglia D’Oro.) And unlike many parents…I have no issue with letting my kiddos have a share. Not like coffee has stunted their growth 😉

Pumpkin Latte Pancakes


Dry –

  • 1½ cups whole wheat pastry flour
  • 1 Tbsp granulated sugar, preferably organic
  • 1 Tbsp brown sugar, packed, preferably organic
  • 1½ tsp baking powder
  • 1½ tsp ground cinnamon
  • ¾ tsp baking soda
  • ¼ tsp kosher salt
  • 1 packet Pumpkin VIA or 1 tsp instant espresso (see above)

Wet –

  • 3 egg whites, preferably local
  • 1¼ cups unsweetened almond milk, or favorite milk
  • ¾ cup pumpkin purée
  • ¼ cup cold brewed espresso
  • 1 Tbsp unfiltered apple cider vinegar
  • 1 tsp pure vanilla extract


Heat a non-stick skillet over medium.

Whisk the dry ingredients together in a medium bowl.

Whisk the wet ingredients together in a large mixing bowl, add the dry and mix.

Drizzle a bit of neutral oil over the skillet, roll to coat. Add the batter by ¼ cup to the skillet. Let cook until bubbles have formed and are breaking, gently flip over and cook for another 1 to 2 minutes on the back. Repeat, adding a small drizzle of oil as needed.


I found sunflower oil and cooking 1 pancake at a time worked best for us.

Makes about 14 pancakes. Serve with fruit and plenty of pure maple syrup – the darker the better.


PS: Don’t forget to check out our upcoming give-away of Redwood Hill Farm & Green Valley Organics products! Visit the post to leave a comment for a chance to win!




  1. I don’t drink coffee products (no health reasons, I simply don’t care for the taste or smell – I’m a weird, I know) but I like the idea of adding pumpkin to pancake batter. Using GF flours for batter means we have to get creative to make pancakes tasty and healthy for the kiddo.

  2. Hmmmm… the kiddos are off school tomorrow, could be there will be a special breakfast awaiting them. Thanks Sarah, for the ongoing inspiration.

  3. There is no such thing as pumpkin overload! 🙂

  4. Oh my! I think I just landed in pancake heaven! Wow! Coffee in pancakes?! Amazing 🙂

  5. waw! i agree with Brandi: this is pure pancake heaven! They look just perfect for me! 🙂 Yum Yum Yum!

  6. There’s no such thing as too much pumpkin!

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