Peanut Butter Pumpkin Pancakes

A cozy fall breakfast with a Mighty twist! These fluffy peanut butter pumpkin pancakes are packed with flavor, kid-approved, and topped with our crunchy Peanut Butter Nutty Puffs for a fun finish.

Key Nutrients:

1. Protein & Healthy Fats: Peanut butter + eggs

2. Vitamin A: Pumpkin purée

3. Fiber & Wholesome Grains: Oats or whole wheat flour

Ingredients:

1. 1 cup pumpkin purée (not pumpkin pie filling)

2. 1 large egg

3. 2 tbsp creamy peanut butter

4. 1 cup milk (dairy or non-dairy)

5. 1 cup oat flour or whole wheat flour

6. 1 tbsp maple syrup or honey (optional, for sweetness – skip honey under age 1)

7. 1 tsp baking powder

8. ½ tsp cinnamon

9. ¼ tsp nutmeg

10. Pinch of salt

11. ½ cup Mission MightyMe Peanut Butter Nutty Puffs, lightly crushed (plus extra for topping)

Instructions:

1. Mix Wet Ingredients: In a medium bowl, whisk together pumpkin purée, egg, peanut butter, milk, and maple syrup/honey until smooth.

2. Combine Dry Ingredients: In another bowl, stir flour, baking powder, cinnamon, nutmeg, and salt.

3. Make the Batter: Add the dry mixture into the wet ingredients, stirring gently until just combined. Fold in crushed Nutty Puffs for a little crunch inside the pancakes.

4. Cook Pancakes: Heat a lightly greased skillet or griddle over medium heat. Scoop ¼ cup batter for each pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden brown.

5. Serve & Top: Stack pancakes on a plate and sprinkle with more crushed Peanut Butter Nutty Puffs. Add a drizzle of maple syrup, extra peanut butter, or sliced banana if desired.

✨ Mighty Tip: These pancakes freeze beautifully! Make a batch, let them cool, then store in the freezer with parchment between layers. Just pop in the toaster for a quick, nutritious breakfast.