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Pumpkin Pancakes
Pumpkin Pancakes are a must make fall breakfast. Make a double batch of this pumpkin pancake recipe, they are freezer friendly!
Course
Breakfast
Cuisine
American
Keyword
pumpkin pancakes, pumpkin puree
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
187
kcal
Author
Courtney
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
Calories:
187
kcal
|
Carbohydrates:
26
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
5
g
|
Cholesterol:
31
mg
|
Sodium:
30
mg
|
Potassium:
261
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
2225
IU
|
Vitamin C:
0.6
mg
|
Calcium:
119
mg
|
Iron:
1.6
mg