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As autumn graces us with its crisp air and vibrant foliage, the charm of pumpkin pancakes emerges, encapsulating the season's warmth and comfort. These delightful pancakes, infused with the rich flavor of pumpkin puree, offer a nostalgic taste of fall while providing a nutritious start to the day. The addition of warm spices like cinnamon and nutmeg not only enhances the flavor profile but also evokes memories of cozy gatherings and festive celebrations.
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Pumpkin Pancake Bliss in the Slow Cooker

Start your fall mornings off right with these delicious slow cooker pumpkin pancakes, perfect for a cozy brunch at home. This easy recipe not only brings the flavors of the season to your breakfast table but also offers a healthy alternative for pumpkin lovers. Discover how simple it is to whip up these delightful pancakes that make for an inviting autumn treat.

Ingredients

1 cup all-purpose flour

1 cup pumpkin puree (canned or freshly made)

3/4 cup milk (or any non-dairy alternative like almond or oat milk)

1/4 cup packed brown sugar

2 large eggs

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

Optional toppings: maple syrup, whipped cream, chopped pecans, or chocolate chips

Instructions

Prepare the Dry Mixture: In a spacious mixing bowl, combine the all-purpose flour, packed brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk these dry ingredients together until they are evenly blended.

    Mix the Wet Ingredients: In another bowl, add the pumpkin puree, milk, eggs, and vanilla extract. Stir these ingredients together until you achieve a smooth and homogenous mixture.

      Incorporate the Mixtures: Slowly fold the wet ingredients into the dry mixture. Stir gently until just combined; it’s okay if small lumps remain—overmixing can make the pancakes dense.

        Prepare the Crockpot: Lightly coat the interior of your crockpot with non-stick cooking spray or a small amount of butter to ensure the pancakes do not stick.

          Pour the Batter: Carefully pour the pancake batter into the greased crockpot and use a spatula to spread it evenly across the bottom.

            Cook Low and Slow: Place the lid on the crockpot and set it to the low setting. Allow the mixture to cook for approximately 4 to 5 hours, or until the center of the pancakes is firm and a toothpick inserted comes out clean.

              Serve: Once finished, remove the lid and slice the pancake into wedges. Serve warm, allowing everyone to add their favorite toppings like drizzles of maple syrup, fluffy whipped cream, or a sprinkle of chopped pecans for added crunch.

                Optional Presentation Tips: Stack the pancake wedges on a large platter, dust them with a sprinkle of powdered sugar, and garnish with a few whole pecans or chocolate chips on top for an inviting and festive look. Enjoy!