I’ve made so many pumpkin recipes over the years between my blog and Cooking With Pumpkin.
But I’ve never shared a recipe for pumpkin pancakes on my blog. Time to change that.
The pancakes are soft, fluffy, and are packed with pumpkin and the flavors of fall.
They’re pleasantly spiced with cinnamon, pumpkin pie spice, and nutmeg. Warming spices and pumpkin go hand in hand. I use a fairly heavy hand with the spices because bland pumpkin recipes just don’t cut it.
The pancakes are easy and follow standard pancake-making protocol. A bowl of dry ingredients, a bowl of wet, fold the wet into dry, and fry them up.
The milk is Silk Unsweetened Vanilla Almond Milk and I love it. It only has 30-calorie per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often.
I recently used it inDairy-Free Soft and Fluffy Blueberry Pancakes, Soft Vegan Pumpkin Cake, Soft and Fluffy Strawberry Banana Cake, Thick and Fudgy Peanut Butter Smoothies, Vegan Chunky Apple Cinnamon Muffins, Fluffy Vegan Coconut Oil Banana Muffins, 50-Calorie Copycat Skinny Caramel Frappuccinos, Honey Cornbread Muffins and more.
I ‘fried’ them with non-stick cooking spray. No butter pools or puddles of oil needed. Pancakes are like sponges, just soaking in all those unnecessary fat grams and becoming dense and heavy. For my dense, heavy, and unnecessary fat grams, I’d prefer them in the form of these, but not breakfast.
Now that fall is creeping up, pumpkin pancakes are a perfect comfort food for chilly mornings when a cold smoothie doesn’t sound appealing.
They’re definitely worth getting out of bed for.
The pancakes are soft, fluffy, and are packed with pumpkin and the flavors of fall. They’re pleasantly spiced with cinnamon, pumpkin pie spice, and nutmeg. Warming spices and pumpkin go hand in hand. I use a fairly heavy hand with the spices, but season to taste. I especially love the pancakes with Vanilla Maple Syrup or Ginger Molasses Maple Syrup (linked below). Pumpkin pancakes are a perfect comfort food for chilly mornings when a cold smoothie doesn’t sound appealing. They’re definitely worth getting out of bed for.
1 cup + 2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar, packed
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
3/4 cup Silk Unsweetened Vanilla Almond Milk
3/4 cup pumpkin puree
2 tablespoons vegetable or canola oil
1 to 2 tablespoons molasses
2 teaspoons vanilla extract
maple syrup for serving, or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup)
- In a large mixing bowl, whisk to combine the first 9 dry ingredients (through optional salt); set aside.
- In a glass measuring cup or small bowl, whisk to combine all remaining wet ingredients (except maple syrup for serving).
- Pour wet mixture over dry, and stir gently until just combined; don’t overmix. Batter should be fairly thick; resist the urge to thin it out. However, if yours needs a splash of milk so that it’s a scoop-able consistency, or extra flour if it’s too thin, tweak as necessary.
- Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
- Using a 1/4-cup measure or large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
- Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
- Tip – If cooking in batches (my skillet only comfortably holds 3 or 4 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 200F oven to keep warm until while frying the remaining pancakes.
- Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
- Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster. Serve with maple syrup or your favorite topping.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
If you haven’t already pre-ordered it, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and the official release date is October 6.
There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
Apple Pie Pancakes with Vanilla Maple Syrup – Faster and easier than making an apple pie and tastes just as good
Dairy-Free Soft and Fluffy Blueberry Pancakes – Healthier pancakes that are soft, fluffy, light & just bursting with blueberries!
Easy Buttermilk Waffles with Mixed Berry & Lemon Preserves – As fast and easy as using boxed pancake mix, but so much better! Crispy on the outside and soft & fluffy inside
Vegan Chocolate Chip Pumpkin Muffins – You’ll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!
Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
Honey Butter Pumpkin Dinner Rolls – Big, soft rolls brushed with honey butter are the best! Everyone loves them and they disappear so fast!
Please continue to SCROLL DOWN for the Averie Cooks comment box you are used to seeing.
Sign up to be a Silk member and be entered to win prizes each month like a tablet.
This conversation is sponsored by Silk. The opinions and text are all mine.