Pumpkin Pancakes
These pumpkin pancakes are fluffy, delicious, and made with wholesome ingredients. An easy pumpkin pancakes recipe perfect for every diet, including vegan options!
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
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 puree, brown sugar, egg, coconut oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing—some lumps are okay for fluffy results.
- Heat a nonstick skillet or griddle over medium-low heat. Lightly brush with oil.
- Scoop 1/3 cup of batter onto the pan for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set and golden underneath.
- Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
- Adjust the heat to low as needed to prevent burning while ensuring the middles cook through.
- Serve warm with maple syrup and toasted pecans, if desired.