Pumpkin Almond Flour Pancakes
These pumpkin pancakes are made by whisking together pumpkin puree, almond flour, and warm spices to create a tender batter. The pancakes are cooked on a griddle until golden brown, resulting in fluffy, moist pancakes with a nutty, spiced aroma and a slightly crisp exterior. Their final appearance is thick, golden, and inviting, perfect for fall mornings.
Equipment
- Mixing bowls
- Whisk
- Griddle or non-stick skillet
- Spatula
- Measuring cups and spoons
Ingredients
- 1 1/2 cups almond flour preferably almond meal for a finer texture
- 1 cup pumpkin puree unsweetened
- 2 large eggs beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda helps pancakes rise
- 1/4 teaspoon salt
- 2 tablespoons maple syrup for sweetness and moisture
- 1 tablespoon olive oil for cooking
Instructions
- In a large mixing bowl, whisk together the almond flour, cinnamon, ginger, nutmeg, baking soda, and salt until evenly combined. This creates a well-seasoned dry mixture.
- Add the pumpkin puree, beaten eggs, maple syrup, and olive oil to the dry ingredients. Whisk everything together until you have a smooth, slightly thick batter with no lumps. It should be spoonable but not runny.
- Heat a griddle or non-stick skillet over medium heat and lightly oil the surface with a bit of olive oil. Wait until the pan is warm but not smoking, which takes about 2-3 minutes.
- Spoon batter onto the hot pan, using about 1/4 cup for each pancake. Gently spread the batter into a round shape, and cook until bubbles form on the surface and the edges look set, about 2-3 minutes. You’ll hear a gentle sizzle as they cook.
- Carefully flip the pancakes with a spatula and cook for another 2-3 minutes, until the second side is golden brown and the pancakes feel firm to the touch.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter, adjusting the heat as needed to prevent burning. Add more oil to the skillet if necessary.
- Serve the warm pancakes stacked on plates, drizzled with extra maple syrup or garnished with your favorite toppings like toasted nuts or a dollop of yogurt.
Notes
For extra flavor, sprinkle some chopped pecans or a dash of cinnamon on top before serving. These pancakes reheat well and can be frozen for later enjoyment.