Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: American
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; Maple syrup (for serving); Chopped toasted pecans (optional, for serving)

Start your day off right with these delightful Pumpkin Pancakes! They’re fluffy, spiced just right, and packed with the cozy flavors of fall. Perfect for a weekend brunch or a special breakfast treat!

Helpful Tips

This part’s so satisfying: the batter comes together quickly, and you’ll love how your kitchen smells while they cook!

Serving Suggestions

Don’t forget to top them with maple syrup and some toasted pecans for that extra crunch!

Ingredients

Instructions

Mix Dry Ingredients:
Step 1

- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
Mix Wet Ingredients:
Step 2

- Combine wet ingredients: In a medium bowl, whisk together the almond milk, pumpkin, brown sugar, egg, coconut oil, and vanilla.
Combine Ingredients:
Step 3

- Mix wet and dry: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix-a few lumps are ok.
Cook Pancakes:
Step 4

- Cook the pancakes: 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:
Step 5

- Serve the pancakes: Serve with maple syrup and pecans, if desired.

Nutrition

Calories: 210, Fat: 5g, Carbs: 38g, Protein: 4g

Cooking techniques

Whisking is key to achieving a smooth batter! Also, controlling the heat on your skillet ensures perfectly cooked pancakes.

Variations or substitutions

You can substitute the almond milk with any milk of your choice. For a dairy-free option, keep the coconut oil and use non-dairy butter.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Notes

These pancakes are highly customizable! Add chocolate chips or swap in different spices to suit your taste.