Eat like an elite with this perfect-for-fall pumpkin pancake recipe.
As fall training kicks into high gear for the pros (and for you, too!), many are turning to the tools housed right in their refrigerators and pantries as the secret weapons that’ll help power them to the finish line. Below, Hansons-Brooks athlete Sydney Devore (who clocked a 2:32:38 in her marathon debut at the Dick’s Sporting Goods Pittsburgh Marathon earlier this year) shares one of her favorite go-to seasonal recipes. “I make really great Pumpkin Pancakes—but on the other hand, my claim to fame is the perfect steak,” Devore says.
Intrigued by the pumpkin-flavored pancake concept? Give Devore’s recipe below a try and share your thoughts with us by tweeting @WomensRunning with the hashtag #pumpkinpancakes.
Pumpkin Pancake Recipe
Ready in 20 minutes
Serves 2 hungry runners (about six 6-inch pancakes)
- 1-1/4 cups unbleached all-purpose flour
- 1 Tbsp sugar or agave syrup
- 2 tsp baking powder
- ½ tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 c milk (any kind)
- 6 Tbsp canned pumpkin puree
- 2 Tbsp melted butter
- 1 egg
- 1 tsp vanilla extract
- Whisk flour, sugar, baking powder, spices and salt in a bowl.
- In a separate bowl, whisk together milk, pumpkin, melted butter and egg.
- Fold mixture into dry ingredients.
- Spray or grease a skillet and heat over medium heat: pour in ¼ cup batter for each pancake.
- Cook about 3 minutes per side. Serve with butter and syrup.
Adding dark chocolate chips takes these pancakes to a whole new level. I have also added toasted pecans and whipped up some cinnamon butter for an indulgent topping.