Pumpkin Pancakes
Pumpkin pancakes are fluffy, moist breakfast treats made from a batter that incorporates pumpkin puree and warm spices. They are cooked on a griddle or skillet until golden brown, resulting in tender cakes with slightly crisp edges that showcase a spiced, earthy pumpkin flavor. The final appearance is a stack of warmly colored, thick, and inviting pancakes served with syrup or toppings of choice.
Equipment
- Mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 1 1/2 cups almond or coconut flour makes the pancakes gluten-free
- 1 cup pumpkin puree preferably canned or homemade
- 2 large eggs for binding and moisture
- 1 teaspoon ground cinnamon adds warmth and aroma
- 1/2 teaspoon ground ginger enhances fall-inspired flavor
- 1/4 teaspoon baking soda helps pancakes rise
- 1/4 teaspoon salt balances flavors
- 1/2 cup almond milk or coconut milk optional, to loosen batter if needed
- 2 tablespoons olive oil or melted coconut oil for greasing the skillet and batter
Instructions
- In a large mixing bowl, whisk together the almond flour, cinnamon, ginger, baking soda, and salt until evenly combined. This creates a well-seasoned dry base for your pancakes.
- Add the pumpkin puree and eggs to the dry ingredients. Whisk everything together until the batter is smooth and slightly thick, with no lumps lingering.
- If the batter seems too thick, splash in a little almond milk and gently fold it in — the batter should be pourable but still thick enough to hold its shape.
- Preheat your non-stick skillet or griddle over medium heat and lightly grease with a spoonful of oil. Wait until the pan feels hot but not smoking.
- Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot pan for each pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges start to look set.
- Gently flip the pancakes with a spatula and cook for another 2–3 minutes until the underside is golden brown and the pancakes feel firm to the touch.
- Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter. Repeat the process, greasing the pan as needed, until all pancakes are cooked.
- Serve the pumpkin pancakes warm, topped with your favorite toppings like syrup, whipped cream, or toasted nuts. Enjoy the cozy, spiced flavors with every bite!
