Oh boy do I have a treat for you!
Because it’s not like I could leave you with just one pumpkin s’mores recipe for the year.
Nope. And this time you can eat it for breakfast!
A few years ago, I used make myself pancakes every Sunday. Not wanting to consume an entire day’s worth of calories in one sitting, I messed around with a few pancake recipes until I developed one that I liked. And it’s been my go-to pancake base ever since. Whole wheat pastry flour. Egg whites. Minimal sugar. And yet? They are the most perfect treat first thing in the morning!
I definitely don’t make pancakes as much as I used to, though. Something about spending those twenty minutes in the kitchen when my daughter wants to eat RIGHT now just doesn’t seem feasible. But on the rare occasion that I do get that extra time in the morning to whip up one of my single batches of pancakes, I try to go all out. Like with these black forest pancakes and these dark chocolate peppermint crunch pancakes.
So, it seemed only right that I would create a pancake with my new favorite flavor combination. Rich, velvety pumpkin with autumnal spices and golden graham crumbs make up the base. Plus a good portion of chocolate chips and mini marshmallows are folded in after the pancake batter has set for a few minutes to ensure optimal fluffiness. Top that with a sweet marshmallow topping and you’ve got a winner.
At least in my book.
Remind me next time to start doubling my single batch pancake recipe. Especially when it comes to feeding this little gal. She probably devoured half of this recipe on her own. But who could blame her? She was eating chocolate for breakfast. And most likely in heaven.
At least for the briefest of moments.
Or at least until the pancakes were all gone.
Pumpkin S’mores Pancakes for One
- 1/4 c. + 2 tbsp. whole wheat pastry flour
- 1/4 c. crushed graham crunch cereal
- 1 tsp. sugar
- 1 tsp. brown sugar
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 1/4 tsp. ground cinnamon
- pinch of nutmeg
- pinch of cloves
- 1 egg white
- 1/2 c. unsweetened cashew almond milk
- 1/4 c. pumpkin puree
- 1 tbsp. semi-sweet chocolate chips
- 1 tbsp. marshmallow bits
- 2 tbsp. marshmallow crème
- 1 tsp. water
In a medium mixing bowl, whisk together the flour, cereal, sugar, brown sugar, baking powder, baking soda, salt, and spices.
In a measuring cup, measure the milk and then add the egg white and pumpkin puree. Whisk together to combine.
Pour into the dry ingredients and mix together until just incorporated. Set aside to rest for about 10-15 minutes. Fold in the chocolate chips and marshmallow bits.
Heat a large nonstick skillet, coat with cooking spray, and then spoon the batter by 1/4 cup.
When bubbles begin to appear on the surface of the batter (about 2-3 minutes), flip the pancakes and cook for another minute or so, or until golden brown.
Who’s interested in breakfast for dinner? Because I’m so ready for round two of these!