Pumpkin Pancakes
User Reviews
4.9
32 reviews
Excellent
Pumpkin Pancakes
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The BEST pumpkin pancakes! They're moist, fluffy, and warmly spiced with cinnamon, ginger, and nutmeg. Serve them with coffee and maple syrup for a cozy fall breakfast.
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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
- sea salt heaping ¼ teaspoon
- 1¼ cups almond milk at room temperature, unsweetened
- ½ cup pumpkin puree canned
- ¼ cup brown sugar
- 1 egg large
- 2 tablespoons coconut oil plus more for brushing, melted; or butter
- 1½ teaspoons vanilla extract
- maple syrup for serving
- pecan optional, for serving, chopped, toasted
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.
Equipments used:
Notes
- Makes 10 to 12 pancakes
- Makes 10 to 12 pancakes
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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