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!
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!
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.
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!
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.
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Pumpkin Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
These pumpkin pancakes are the ultimate fall breakfast! Serve them with maple syrup and some pecan nuts on top.
Ingredients
- 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
- Mix the flour, spices, baking powder, coconut sugar, and salt.
- Add the pumpkin puree, almond milk, eggs, and vanilla extract and whisk to combine in a different mixing bowl.
- 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.
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
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