If you want a crazy delicious breakfast that the kids will love then you need to make these Marshmallow Pumpkin Pancakes! Tasty, easy and over the top.
I love breakfast. Mainly I love breakfast when it is something sweet. But don’t get me wrong I love me a good savory breakfast as well, but I’m a sweet girl all the way.
These Marshmallow Pumpkin Pancakes are one of my favorite things ever. They are one of my kids favorite things ever. Luckily they love pumpkin.
The topping of the Marshmallow Cream sauce is what really sets these off and you can really put them on any pancake or waffle that you wish but they go great on these Pumpkin Pancakes.
This recipe is super easy to whip up and the flavors just burst in your mouth and if that is something you are looking in a breakfast then you’ve come to the right place.
WHY THIS RECIPE WORKS:
- It makes a bunch and can easily be doubled.
- You can use the marshmallow sauce for multiple things.
- You can add to this recipe if you like, say chocolate chips!
One thing that I love about these Pumpkin Pancakes is that they bake up super fluffy! I love fluffy pancakes vs. flat pancakes for sure, they make all the difference.
Some of my other favorite breakfast recipes that are pumpkin flavored include Pumpkin Cinnamon Rolls, Vanilla Pumpkin Coffee Cake and Pumpkin Waffles.
Let’s just say that this time of year I go pumpkin crazy! I’ve always been a fan of anything pumpkin and don’t think that fall should just be the only time it should be used.
There is actually a shortage of pumpkin on the shelves lately so it’s been hard to get your hands on it, they are late to stocking them I heard. Luckily I buy all year long and always have a stockpile.
HOW TO MAKE PUMPKIN PANCAKES, STEP BY STEP:
- In a large bowl mix together your milk, pumpkin, egg, oil, vinegar, vanilla and sugar.
- In a medium bowl whisk together your flour, baking powder, baking soda, pumpkin pie spice and cinnamon.
- Gently whisk the dry mix into the wet mix until it is thoroughly combined.
- Grease a large frying pan or griddle then ladle about 1/4 cup of the batter for each pancake into your pan over medium high heat.
- Once the first side start to bubble a little, flip the pancake and cook a minute more.
- When the pancakes are ready to serve in a large microwave safe bowl place all the marshmallow fluff.
- Microwave in 15 second increments until the fluff is nice and melted (you will need to stir between each increment)
- Pour the melted fluff over your pancakes and add an extra sprinkle of cinnamon.
See how easy these Marshmallow Pumpkin Pancakes are? I mean that glaze, how can you get over that glaze, that is what brings me back to this recipe over and over.
I used to not be pancake person, but once I got older and started having kids and making them at home I couldn’t stop. It has become routine almost.
And you can make so many different pancake flavors that it is crazy, we have done so many over the years, if you want to see some of my other ones check out my pancakes on my other website!
But this Pumpkin Pancake Recipe has to be one of my fave, the flavor is there, and they make a ton and you can even make more for a larger family.
We have a family of 6 and this feeds us perfectly. So if you just want more make more, no judgements.
HOW TO STORE:
Make the pancakes according to the directions and let them cool fully.
You can place these in the refrigerator in an airtight container or ziptop bag, we like to separate with parchment paper so they don’t stick together, they should last about 5 days.
They can also be frozen, just do the steps above but place the freezer instead and they should last for up to 2 months.
To reheat you can just pop them in the microwave until they are heated through, or place them in the oven at the warming temperature until heated through.
The marshmallow sauce can be stored in the refrigerator for up to a week in an airtight container, you can microwave just like the instructions to rewarm that.
This recipe is not for the light hearted, they are absolutely delicious, and if you’re not feeling the marshmallow, just use regular syrup or caramel sauce works well too.
This has quickly become one of the fall staples in this house. We make them at least once a month in the cooler months and sometimes that’s not even enough for my kiddos.
TIPS AND TRICKS:
- Sprinkle the top with some cinnamon or pumpkin spice mix to add a little extra flavor.
- Put some ad-ins to your pancakes such as chocolate chips or nuts.
- These can be frozen, see my tips above.
- You can easily double this recipe to serve more people if you like.
Let’s just say that this Pumpkin Pancake Recipe is easy, delicious and filling and you will want to make it! I mean how can you resist, just look at those pictures!
I know that pictures can’t always do things justice, but I’ve learned to eat with my eyes and I know that this would be something that I would scarf down for sure.
If you are looking for the perfect fall breakfast look no further, these Marshmallow Pumpkin Pancakes need to be made ASAP! You won’t regret it!
If you like this recipe you might also like:
Marshmallow Pumpkin Pancakes
Ingredients
- 1/2 cup milk
- 1 cup pumpkin puree not pumpkin pie mix
- 1 egg
- 2 Tbs vegetable oil
- 2 Tbs white vinegar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3 Tbs brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 16 oz marshmallow fluff
- Butter or spray oil for greasing pan
Instructions
- In a large bowl mix together your milk, pumpkin, egg, oil, vinegar, vanilla and sugar.
- In a medium bowl whisk together your flour, baking powder, baking soda, pumpkin pie spice and cinnamon.
- Gently whisk the dry mix into the wet mix until it is thoroughly combined.
- Grease a large frying pan or griddle. then ladle about 1/4 cup of the batter for each pancake into your pan over medium high heat.
- Once the first side start to bubble a little, flip the pancake and cook a minute more.
- When the pancakes are ready to serve in a large microwave safe bowl place all the marshmallow fluff.
- Microwave in 15 second increments until the fluff is nice and melted (you will need to stir between each increment)
- Pour the melted fluff over your pancakes and add an extra sprinkle of cinnamon or pumpkin pie spice.
Notes
- Sprinkle the top with some cinnamon or pumpkin spice mix to add a little extra flavor.
- Put some ad-ins to your pancakes such as chocolate chips or nuts.
- These can be frozen, see my tips above.
- You can easily double this recipe to serve more people if you like.
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