• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • Contact

Coco and Camellia logo

menu icon
go to homepage
  • Recipes
  • Vegetarian
  • Breakfast
  • Dinner
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Vegetarian
    • Breakfast
    • Dinner
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Breakfast Recipes

    May 26, 2021

    Pumpkin Pancakes

    Jump to Recipe

    These pumpkin pancakes are the best fall breakfast! They are super yummy, fluffy, easy to make, and freezer-friendly. For sure that you will love them!

    a plate with a stack of pancakes with pecans and maple syrup on top, a fork on the side and on top of a beige kitchen towel

    Ingredients to make this recipe

    To make these pumpkin pancakes, you will need:

    • Pumpkin puree
    • Almond milk
    • Vanilla extract
    • Eggs
    • Flour
    • Coconut sugar
    • Baking powder
    • Ground ginger
    • Cinnamon
    • Ground nutmeg
    • Ground cloves
    • Salt

    Garnish these pancakes with pecan nuts and a drizzle of maple syrup on top!

    a plate with a stack of pancakes with pecans and maple syrup on top, a fork on the side and on top of a beige kitchen towel. A jug out of focus and a small bowl with pecans out of focus

    How to make this recipe

    Start by mixing the flour, spices, baking powder, coconut sugar, and salt.

    Add the pumpkin puree, almond milk, eggs, and vanilla extract and whisk to combine to a separate mixing bowl. Next, pour the wet ingredients over the dry ingredients and gently combine everything.

    Heat a skillet or a frying pan over low-medium heat and grease it with a bit of coconut oil. Once hot, pour a ladle of the batter into the pan and let it cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for more 2 minutes, then plate. Repeat until you have used all the batter.

    Serve immediately with your favorite toppings or let it cool down and freeze them.

    a plate with a stack of pancakes, sliced, with pecans and maple syrup on top, a fork on the side

    Tips for making this recipe

    • Make a batch of homemade pumpkin puree ahead: If you want to make these pancakes whenever you feel like it, make pumpkin puree in advance, freeze it and use any time you want to make this recipe.
    • Don't over mix the batter: As soon as you pour the wet ingredients over the dry ingredients into your mixing bowl, gently combine everything. It will help your pancakes to rise and have a fluffier texture.
    •  Leave your batter in your fridge overnight: This is not a mandatory step, but it will help you on busy mornings! You just have to leave it in the refrigerator overnight, and you're ready to go in the morning!
    a plate with a stack of pancakes with pecans and maple syrup on top, a fork on the side and on top of a beige kitchen towel. A jug out of focus and a small bowl with pecans out of focus

    FAQ

    How do you make pumpkin puree?

    The main ingredient of these pancakes, in addition to spices, is pumpkin puree.

    Pumpkin puree is so easy to make! You can do it in three steps:

    First, cut the squash or pumpkin into cubes and peel of the skin.

    Next, line a baking tray with parchment paper, transfer the pumpkin cubes to the baking dish, and roast at 350 degrees F (180 C) for 30 minutes or until the pumpkin cubes are soft.

    Then, transfer the pumpkin cubes to a food processor or a high-speed blender and blend until smooth. That's it!

    Can you freeze pumpkin puree?

    Absolutely! Make a batch of pumpkin puree to have on hand whenever you need it. Frozen pumpkin puree lasts up to 4 months in the freezer when stored in freezer-safe containers. 

    You can also store pumpkin puree in the fridge in an airtight for up to 4 days.

    More pancake recipes

    • Banana Pancakes
    • Fluffy Vegan Pancakes
    • Dutch Baby Pancake
    a plate with a stack of pancakes with pecans, cinnamon and maple syrup on top

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a plate with a stack of pancakes with pecans and maple syrup on top, a fork on the side and on top of a beige kitchen towel

    Pumpkin Pancakes

    • Author: Rita
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 8-10 pancakes 1x
    • Category: Breakfast
    • Method: Cook
    • Cuisine: American
    Pin Recipe
    Print Recipe

    Description

    These pumpkin pancakes are the ultimate fall breakfast! Serve them with maple syrup and some pecan nuts on top. 


    Ingredients

    Scale
    • ½ cup pumpkin puree
    • ½ and ¼ cups almond milk (180 ml)
    • 3 eggs, at room temperature
    • 1 tsp vanilla extract 
    • 3 tbsp coconut sugar
    • 1 and ⅔ cups all-purpose flour or white spelt flour (200 g)
    • 2 tsp baking powder
    • 1 tsp cinnamon
    • ¼ tsp ground ginger
    • ¼ tsp ground nutmeg
    • ⅛ tsp ground cloves
    • 1 pinch of salt

    Instructions

    1. Mix the flour, spices, baking powder, coconut sugar, and salt.
    2. Add the pumpkin puree, almond milk, eggs, and vanilla extract and whisk to combine in a different mixing bowl.
    3.  Pour the wet ingredients over the dry ingredients and gently combine everything. 
    4. Heat a skillet or a frying pan over low-medium heat and grease it with a bit of coconut oil. Once hot, pour a ladle of the batter into the pan and let it cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for more 2 minutes, then plate. Repeat until you have used all the batter.
    5. Serve immediately with your favorite toppings or let it cool down and freeze them.

    Notes

    Make a batch of homemade pumpkin puree ahead for when you want to make these delicious pancakes! 

    Don't over mix the batter! It will help your pancakes to rise and have a fluffier texture.

    Leave your batter in your fridge overnight, and you're ready to go in the morning!

    Keywords: pumpkin pancake, pumpkin pancake recipe

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

    More Breakfast Recipes

    • A plate with asparagus and a small jug pouring Hollandaise sauce over the asparagus
      Thermomix Hollandaise Sauce
    • blueberry muffins on a marble board
      Thermomix Blueberry Muffins
    • a large plate with crepes and whipped cream inside the crepes. The crepes are garnished with berries, chocolate sauce, and flowers. A kitchen towel on the side.
      Thermomix Crepes
    • a plate served with pancakes, berries, yogurt, flowers, and maple syrup
      Thermomix Pancakes

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Rita and Ricardo are in the kitchen posing for the photo and making a cake recipe.

    Hi, We're Rita and Ricardo! Welcome to Coco & Camellia! Here you'll find wholesome recipes inspired by nature and seasonal produce.

    More about us →

    Popular Recipes

    • a glass jar with lemon curd and a spoon with lemon curd
      Thermomix Lemon Curd
    • a small bowl with aioli with potato wedges on the side
      Thermomix Aioli
    • a hand is dipping a chip into the hummus.
      Thermomix Hummus
    • one hand dipping a tortilla chip inside a bowl with guacamole
      Thermomix Guacamole

    Footer

    ↑ back to top

    Info

    • Home
    • Privacy Policy
    • Terms & Conditions

    Follow

    • Facebook
    • Instagram
    • Pinterest
    • Youtube

    Contact

    • About Me
    • Contact

    Copyright © 2023 Coco & Camellia