Pumpkin Pancakes
These pumpkin pancakes are a cozy autumn treat that bring warmth and flavor to your morning routine. Ready in just 35 minutes, they’re an easy way to make breakfast feel special without spending hours in the kitchen.
Ingredients
- 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
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
- In a medium bowl, whisk together the almond milk, pumpkin, brown sugar, egg, coconut oil, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix—a few lumps are ok.
- 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.
- Serve with maple syrup and pecans, if desired.
Tried this recipe?Let us know how it was!