Pumpkin Pancakes are a must make fall breakfast. Make a double batch of this pumpkin pancake recipe, they are freezer friendly!
Fall is the season where everyone covers everything in pumpkin spice, and we’re okay with this, in fact, we agree with this. We enjoy pumpkin all year round, but we enjoy it to the fullest during the fall. There’s nothing better than going pumpkin picking and then roasting pumpkin seeds. We especially love making homemade pumpkin puree at home, but you can easily find pumpkin puree in the stores, even organic.
When purchasing pumpkin puree you want to make sure you’re not purchasing pumpkin pie puree. The difference is one is flavored and ready to go for a pie, whereas just plain pumpkin puree is ready for whatever you are going to make that calls for pumpkin.
The easy pumpkin pancake recipe is a bite full of fall. You smell the pumpkin spice aroma throughout the house and it’s just pure heaven taking the first bite. It’s easy to whip up and you can even freeze any leftovers.
what ingredients are in this pumpkin pancake recipe?
We use simple ingredients which will be in most homes, or easy to find in the supermarket. This recipe is an excellent way to use leftover canned pumpkin.
- flour
- baking powder
- cinnamon
- ginger
- nutmeg
- clove
- salt
- milk
- vinegar
- vanilla
- egg
- coconut oil
- maple syrup
- pumpkin puree
how to make pumpkin pancakes
In a large bowl combine the dry ingredients.
In a smaller separate bowl combine the milk + vinegar and allow to sit for 5 minutes.
Combine the wet and dry ingredients adding in the remainder of the ingredients and whisk until combined.
Allow the pancake batter to sit a few minutes before making pancakes, this allows the baking powder to poof, which will give you a light and fluffy pancake, you can also whisk the egg whites and fold in for an even airer pancake.
Place 1/3 cup full of batter for each pancake onto a greased pan on medium heat.
Cook the pancakes for 2-3 minutes per side.
Top as desired and enjoy
what can you put on pumpkin pancakes?
Whenever we make these pancakes we top it with greek yogurt, fresh blueberries, pumpkin seeds, and sometimes maple syrup or even date syrup. The pumpkin flavor really comes through and all of these ingredients complement each other.
recipe tips
- this recipe is freezer friendly
- you can use melted butter or even coconut oil to grease the pan
- instead of measuring the seasonings you can use pumpkin pie spice if that’s all you have
- you can use almond milk, soy milk, or even coconut milk in this recipe.
Pumpkin Pancakes
Ingredients
- 1 1/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- pinch clove
- pinch salt
- 1 cup milk
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 1 egg
- 1/8 cup coconut oil
- 1 tablespoon maple syrup or preferred sweetener
- 1/3 cup pumpkin puree
Instructions
- In a large bowl combine all of the dry ingredients.
- In a smaller bowl combine the milk + vinegar and allow to sit for 5 minutes.
- Combine the wet and dry ingredients adding in the remainder of the ingredients and whisk until fully combined.
- Allow the pancake batter to sit a few minutes before making pancakes, this allows the baking powder to poof.
- Place 1/3 cup full of batter for each pancake onto a greased pan on medium heat.
- Cook the pancakes for 2-3 minutes per side.
- Top as desired and enjoy
Notes
- this recipe is freezer friendly
- you can use melted butter or even coconut oil to grease the pan
- instead of measuring the seasonings you can use pumpkin pie spice if that's all
- you have you can use almond milk, soy milk, or even coconut milk in this recipe.
Nutrition
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