Fall Breakfast Pumpkin Pancakes
November 21, 2020
Breakfast Recipes, News, Oils In The Kitchen

Serve Up A Cozy Fall Breakfast: Cinnamon Ginger Pumpkin Pancakes

If I could eat pancakes EVERY morning of EVERY day… I would.

When I was young, my mom would wake in the wee hours to begin her day which included cooking up a hot breakfast before sending us off to conquer the world. My favorite was a stack of about 6 pancakes with a side of scrambled eggs. My momma raised good eaters and our pancakes were not dollar sized (haha!). They were about 5″ in diameter and surprisingly, I never had a problem gobbling them down before heading out to school.



She was so good to us! And it’s not until now, that I’m a mom, I realize the sacrifices she made to provide her best. It’s those little things that seemed to really make a memorable impact.

Her presence in the morning

Her greetings after a day at school

Her prayers before bedtime

In case you’re ever wondering, it’s the LITTLE things are REALLY the BIG things!

In this busy world filled with distractions, it’s good to reflect on what is really important.

Speaking of small sacrifices… What are the actions you take to show your people how much you care?

Do you make breakfast for your littles?

I’ve been slacking since my kiddos have gotten older, but thinking of this reminds me what a HUGE impact it can make.



{On a side note, I often think back on the days when carbs and protein were a normal part of life… those were the days! I’ve done a little research on how our food quality has changed over the years. Grains of days past are not necessarily what you find in the stores today. That’s another post, but definitely something to consider. I have some choice outlets where I buy non-GMO, organic grains/flour/staples in bulk if your interested.}

As a young adult, I collected recipes for every type of pancake imaginable. Every holiday seemed to have a themed flapjack and every culture had a unique version. I loved them all!

But over the years our family has reduced carbs and gluten (reduced, not eliminated) and our days of daily fluffy pancakes has diminished.


But, I’m not going to let them go easily. My love for pancakes will LIVE ON! I want my kids to remember all the joys of carbalicious breakfasts!

So, for them… I occasionally treat the family to a homemade pancake breakfast and I sit contentedly and savor every bite!

During the fall months, I routinely make Pumpkin and Fall Spiced Pancakes. I have a Pumpkin Sour Cream Pancake recipe we’ve enjoyed over the years and this recipe.

When making pancakes, I usually gather all my ingredients together.

I then combine the dry ingredients in one bowl and the wet ingredients in another. Then, I add the wet ingredients to the dry ingredient bowl. Mix until combined, but try not to overmix.

Depending on how thin (or thick) you like your pancakes, I suggest beginning with 1 1/4 cup of buttermilk and then adding additional buttermilk to reach your desired consistency.


One thing to remember when making pumpkin pancakes is they need a little extra time to cook on the griddle. They are more moist than a traditional buttermilk pancake. So, be patient and make sure they’re thoroughly cooked before taking them off the griddle. You’ll know they’re done when the edges look firm and dry and the center looks set.



This recipe is made with Cinnamon Bark Essential Oil and Ginger Essential Oil. If you’d like to purchase my favorite FALL SPICE ESSENTIAL OIL COLLECTION (comes with wholesale membership) click here. If you’re new to essential oils and you’d like to receive a complimentary sample here’s the request form.


Fall Breakfast Pumpkin Pancakes

Cinnamon Ginger Pumpkin Pancakes

Perfectly Spiced Pumpkin Pancake Recipe Using Cinnamon Bark & Ginger Essential Oils
Prep Time 45 mins
Cook Time 8 mins
Course Breakfast
Cuisine American
Servings 4


  • Griddle
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowl
  • Whisk
  • Spatula


  • 1 cup all purpose flour
  • 3 tbsp firmly packed brown sugar
  • 1 tsp baking powder aluminum free
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 drop doTERRA Cinnamon Bark essential oil
  • 1 drop doTERRA Ginger essential oil
  • 1 lg egg
  • 1 1/4-1 1/2 cups buttermilk
  • 3/4 cup canned pumpkin
  • 2 tbsp oil or melted butter
  • Maple Syrup


  • In a large bowl, combine first 5 ingredients (flour through salt). In a separate bowl combine liquid ingredients including egg. Be careful to only add one drop each of the essential oils. Stir until evenly moistened.
  • Heat a griddle or non-stick frying pan over medium heat (approx. 350 degrees). When warm, coat with additional melted butter or non-stick spray. Spoon batter onto griddle and gently allow to spread into 5 inch circles. Cook pancakes until deep golden brown and centers are cooked through. These pancakes tend to be more moist than regular buttermilk pancakes, so make sure you give them time to cook thoroughly.
  • Place cooked pancakes on a baking sheet and place in warm oven (170 degrees) while you continue making the remaining pancakes.
  • Serve warm with softened butter and maple syrup.
Keyword Breakfast Ideas, Cinnamon Essential Oil, Cooking with Essential Oils, Ginger Essential Oil, Pancakes, Pumpkin, Recipes
Author: Braveheart Essentials
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