why make this recipe
Pumpkin Pancakes are a delicious way to enjoy the flavors of fall any time of the year. They are fluffy, flavorful, and packed with warm spices that give them a cozy feel. These pancakes are not only tasty but also easy to make, making them perfect for breakfast on a busy morning or a special weekend treat. Plus, they are a great way to use canned pumpkin, which adds moisture and nutrition to your meal.
how to make Pumpkin Pancakes
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)
Directions:
- 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 okay.
- 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.
how to serve Pumpkin Pancakes
Serve Pumpkin Pancakes hot off the skillet with a generous drizzle of maple syrup. You can also add a sprinkle of chopped toasted pecans on top for some extra crunch and flavor. Pair them with fresh fruit like sliced bananas or apples for a balanced meal. Enjoy them with a warm cup of coffee or tea for a cozy breakfast!
how to store Pumpkin Pancakes
If you have leftovers, let the pancakes cool completely, and then stack them with parchment paper between each pancake. Store them in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They will keep well for up to 2 months. Reheat in the toaster or skillet before serving.
tips to make Pumpkin Pancakes
- Use room temperature ingredients for the best results. This helps the batter mix evenly and rise better.
- Don’t overmix the batter. A few lumps are fine, as overmixing can make the pancakes tough.
- Adjust the heat of your skillet as needed. If the pancakes are browning too quickly, lower the heat to ensure they cook through without burning.
- Feel free to experiment with spices! Add more cinnamon or even a pinch of nutmeg for extra flavor.
variation
You can easily customize Pumpkin Pancakes by adding ingredients like chocolate chips, walnuts, or cranberries to the batter. For a vegan option, substitute the egg with a flax egg or applesauce and use plant-based milk.
FAQs
1. Can I make Pumpkin Pancakes ahead of time?
Yes, you can prepare the batter in advance and keep it in the fridge for up to a day. Just give it a gentle stir before cooking.
2. Is it okay to use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook and puree fresh pumpkin to get the same consistency as canned pumpkin.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it might make the pancakes a bit denser. You can mix half all-purpose flour and half whole wheat for a lighter texture.
