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
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.