Thick and fluffy pumpkin pancakes that are naturally sweetened, perfectly spiced and great for a chilly fall morning breakfast.
It's that time of year where pumpkin treats are seemingly everywhere, and there's no better way to keep the train rolling than with a stack of these gorgeous fluffy pancakes. When the temps drop, I tend to gravitate exclusively to hot breakfasts all season; more specifically, these babies. Say hello to your new autumn morning staple :)
They're naturally sweetened with maple syrup, which give them a perfect depth of flavor and great balance against the warm spices and pumpkin. The recipe requires less than 10 ingredients, 1 bowl and only 15 minutes (plus, no additional egg replacers) AND they're allergen friendly! No nuts, soy, eggs, dairy and gluten-free when subbed for 1:1 gluten-free flour. I also highly recommend adding toppings other than maple syrup such as:
coconut whipped cream
pecans
chocolate chips
dairy-free caramel
The options are endless and I can't recommend whipping these up in the mornings more, especially in time for halloween and thanksgiving morning!
BAKING TIP: PUMPKIN PUREE ACTS BOTH AS A BINDER AND FAT SOURCE IN BAKING- WHICH MEANS IT'S AN EXCELLENT EGG REPLACER IN SOME BAKED GOODS
tips before starting/TROUBLESHOOTING:
Tip #1:
Overmixing the batter can result in tough, rubbery pancakes, so mixing until just combined is super important!
TIP #2:
Cooking these pancakes on a low-medium heat and slow will yield the best results since it will ensure that the centers are getting cooked through.
PUMPKIN PANCAKES
Prep time: Cook time: Yield:
5 Minutes 10 Minutes 6 Pancakes
ingredients
(150 g.)- 1 1/4 cups All-Purpose Flour ~or 1:1 gluten-free flour
(1.5 g.)- 1/4 tsp. Baking Soda
(4 g.)- 1 tsp. Baking Powder
(1.3 g.)- 1/4 tsp. Kosher Salt
3/4 tsp. Pumpkin Pie Spice
(60 ml.)- 1/4 cup Pure Maple Syrup*
(61 g.)- 1/4 cup Pumpkin Puree
(118 ml.)- 1/2 cup Oat Milk
2 tsp. Apple Cider Vinegar
1 tsp. Vanilla Extract
METHOD
Combine milk, apple cider vinegar and vanilla extract and set aside to curdle.
In a medium sized mixing bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt and pumpkin pie spice).
Add wet ingredients (milk mixture, maple syrup and pumpkin puree) into the dry and whisk until combined.
Preheat a large nonstick skillet over medium-low heat and grease with butter.
Using a 1/4 cup cookie scoop, ladle or measuring cup, scoop batter and evenly space onto heated skillet.
Leave untouched for about 5-6 minutes and flip. Cook for an additional 5 minutes.
Serve with more pure maple syrup, coconut whipped cream or nuts. Enjoy!
NOTES
*Using pure maple syrup (or pure agave) is important- attempting to substitute with pancake syrup will likely not guarantee the same results since it is essentially high fructose corn syrup.
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