Blue Corn and Pumpkin Pancakes Recipe 🍂 🍁


  • 1 cup blue corn pancake mix (or find a corn pancake mix of your choice)
  • 2 tbsps pumpkin puree
  • 1 tbsp coconut oil
  • 1/2 cup almond milk
  • 1 tsp cinnamon
  • Sprinkle nutmeg


  • This is a slight different take on the blue corn pancake mix, adjusted for Fall Flavors. I find the corn meal gives it a nice crunchy texture as opposed to pumpkin pancakes with flour.
  • Instead of following the package, mix only the above ingredients minus the coconut oil in a bowl until lumps disappear.
  • Heat a pan to medium heat and melt the coconut oil at the bottom.
  • Scoop 3 tbsps or more of the mix into the saute pan and cook for 5 minutes or until the bottom is a golden crispy texture.
  • Flip each of cake and cook for about 2-3 minutes more until the center is cooked through.
  • Serve with your favorite butter and/or syrup. Enjoy!