Pumpkin Pancakes

rate this recipe:
4.29 from 7 votes
Prep Time: 12 mins
Cook Time: 16 mins
Total Time: 28 mins
Serves 8 pancakes
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These pumpkin pancakes are a delicious fall breakfast! Serve them simply with maple syrup, or dress them up more with toasted pecans and a dollop of yogurt.

Ingredients

  • 1 tablespoon ground flaxseed + 3 tablespoons water, (or 1 egg)
  • cups (180g) all-purpose flour* (see note below)
  • 2 tablespoons cane sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • heaping 1 teaspoon cinnamon
  • heaping ¼ teaspoon sea salt
  • ½ cup canned pumpkin puree
  • 1 cup plus 3 tablespoons almond milk, at room temperature
  • 2 tablespoon melted coconut oil, plus more for brushing
  • 1 1/2 teaspoons vanilla extract

For serving:

  • Maple syrup, not optional
  • Yogurt or vegan yogurt, optional
  • Pecans, optional

Instructions

  • In a small bowl, combine the flaxseed and water and set aside for 5 minutes to thicken.
  • In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
  • In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. A few lumps are ok, do not overmix. The mixture will be thick, but if it’s too thick, gently stir in a little more almond milk.
  • Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little coconut oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes for 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat, and move to low heat as my pan starts to hold residual heat after each batch.
  • Serve with maple syrup, yogurt, and pecans, as desired.

Notes

*Use the spoon and level method when measuring flour so that the flour in your measuring cups doesn’t get too packed-down. Too much flour will result in a thicker batter and denser pancakes. (Alternatively, you could weigh it to measure 180g)