When the air turns crisp and the leaves begin to fall, there’s no better way to start the day than with a stack of warm, spiced pumpkin pancakes. These fluffy, golden pancakes capture the essence of autumn with every bite, thanks to a generous dose of pumpkin purée and cozy spices like cinnamon, nutmeg, and cloves.
The combination creates a batter that’s wonderfully fragrant and rich, filling your kitchen with the unmistakable scent of fall.
What I love most about these pancakes is how effortlessly they come together. A quick whisk of wet and dry ingredients, and you’re ready to cook. Each pancake develops a perfectly crisp edge while staying tender and moist on the inside, with just the right balance of sweetness and spice.
And if you really want to elevate your morning, pair these pancakes with a Coffee Loophole —it’s the ultimate seasonal breakfast combo.
Pumpkin Pancakes
Equipment
- Spatula
- Whisk
- Measuring cups and spoons
- Cast iron skillet or non-stick pan
Ingredients
- ¼ tsp ground allspice
- ⅛ tsp grated nutmeg or ground nutmeg
- ¼ tsp ground cinnamon
- 1 pinch salt
- 1 cup whole wheat flour
- 2 pinches ground dry ginger
- 2 tbsp raw sugar
- 1 tsp baking powder
- 1 cup Almond Milk
- 1 tbsp sunflower oil
- ½ cup Pumpkin Puree
- ½ tsp vanilla extract
- 3 tbsp maple syrup
- fruits or berries
- 5 tbsp sunflower oil
Instructions
Batter
- In a large mixing bowl, combine all the dry ingredients and whisk them together until evenly mixed.
- Add the wet ingredients to the dry mixture.
- Using a whisk, blend everything until you have a smooth, lump-free batter.
Pancakes
- Preheat a cast iron skillet or non-stick pan over medium heat.
- Once hot, lower the heat slightly and add 1-2 teaspoons of oil to coat the surface.
- Pour ⅓ to ½ cup of the batter onto the pan.
- No need to spread it out, as the batter will naturally do so.
- Cook the pancake on one side until golden brown, keeping the heat on low to medium-low.
- Flip the pancake and cook the other side until golden and fully cooked through.
- Continue this process for the remaining batter.
- Serve the pancakes warm, drizzled with maple syrup, fruit sauce, or a berry compote.
- Add some fresh fruits or berries for extra flavor.
Notes
- Letting the batter rest for 5-10 minutes before cooking allows the ingredients to settle and gives the pancakes a fluffier texture.
| Nutrition | Value |
|---|---|
| Calories | 139 kcal |
| Carbohydrates | 17 g |
| Protein | 2 g |
| Vitamin A | 1942 IU |
| Vitamin C | 1 mg |
| Iron | 1 mg |
| Sugar | 7 g |
| Calcium | 59 mg |
