Description
These pumpkin pancakes are the ultimate fall breakfast treat—moist, fluffy, and warmly spiced with cinnamon, ginger, and nutmeg. Perfectly paired with maple syrup and a hot cup of coffee, they bring cozy autumn flavors to your morning table.
Ingredients
Dry 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
Wet Ingredients
- 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
For Serving
- Maple syrup
- Chopped toasted pecans (optional)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, ground ginger, nutmeg, and sea salt until evenly mixed.
- Mix Wet Ingredients: In a medium bowl, whisk together the unsweetened almond milk, pumpkin puree, brown sugar, egg, melted coconut oil (or butter), and vanilla extract until smooth and combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—the batter should still have a few lumps to ensure fluffy pancakes.
- Heat Skillet: Place a ceramic nonstick skillet over medium-low heat. Brush the surface lightly with additional coconut oil or butter to prevent sticking.
- Cook Pancakes: Using a ⅓-cup measuring cup, pour batter onto the skillet. Cook the pancakes for 2 to 3 minutes on the first side, or until bubbles begin to form on the surface and the undersides are golden brown.
- Flip and Finish Cooking: Flip the pancakes carefully and cook for another 2 to 3 minutes on the second side until puffed and golden brown throughout. Adjust heat to low if the pancakes are browning too quickly, ensuring the centers cook fully without burning the outside.
- Serve: Serve the pumpkin pancakes warm with maple syrup and optionally sprinkle with chopped toasted pecans for added crunch and flavor.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- Use medium-low heat to prevent burning while allowing pancakes to cook through.
- Optional toasted pecans add a delicious nutty crunch.
- For a dairy-free option, use coconut oil and almond milk as specified.
- These pancakes reheat well and can be frozen for quick breakfasts later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American