Pumpkin Pancakes
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.94 out of 5 stars
(16)
Ingredients
3-4 servings
- 1½ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Heaping ¼ teaspoon sea salt
- 1¼ cups unsweetened almond milk, at room temperature
- ½ cup canned pumpkin puree
- ¼ cup brown sugar
- 1 large egg
- 2 tablespoons melted coconut oil or butter, plus more for brushing
- 1½ teaspoons vanilla extract
- Maple syrup, for serving
- Chopped toasted pecans, optional, for serving
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Preparation
Step 1
In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
Step 2
In a medium bowl, whisk together the almond milk, pumpkin, brown sugar, egg, coconut oil, and vanilla.
Step 3
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix—a few lumps are ok.
Step 4
Heat a nonstick skillet over medium-low heat. Brush the skillet with oil and use a ⅓-cup measuring cup to pour the batter into the pan. Cook for 2 to 3 minutes on the first side, or until bubbles form and the pancakes are golden brown underneath. Flip and cook for another 2 to 3 minutes, or until puffed and golden brown. Turn the heat to low as needed so that the middles cook through without burning the outsides.
Step 5
Serve with maple syrup and pecans, if desired.
Step 6
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Chef's notes
Makes 10 to 12 pancakes
Add mix-ins:
These pumpkin pancakes are delicious with chopped pecans or chocolate chips folded into the batter.
Adjust the heat as needed:
If the outsides of the pancakes are browning faster than the middles are cooking through, turn down the heat.
Keep early batches warm in the oven:
Unless you have a very large griddle, you’ll likely need to cook these pumpkin pancakes in batches. To keep all the pancakes warm until you’re ready to serve, place early batches on a large plate or baking sheet. Tent them with foil, and warm in a 200°F oven until you finish cooking the last batch.
Freeze the extras:
These pumpkin pancakes freeze perfectly! Stash them in a freezer bag or airtight container, and freeze for up to 3 months.
