Pumpkin pancakes are a delicious and nutrient-rich breakfast for the fall. Packed with all the pumpkin flavor you love, they're a perfect way to start your day with something delightful!
Why You'll Love This Pumpkin Pancake Recipe
Fluffy and Delicious- Pumpkin pancakes have a light and fluffy texture that's perfect for enjoying with your favorite toppings.
Healthy and Nutritious- This recipe is made with whole wheat flour and no added sugar. Plus, the addition of pumpkin puree makes these pancakes packed with vitamins and minerals.
Quick And Easy To Make- You can whip up a batch of these tasty pumpkin pancakes in just minutes.
What Are Pumpkin Pancakes?
Pumpkin pancakes are a delicious twist on classic pancakes. They are made with homemade fresh pumpkin purée or canned pumpkin purée and spices such as cinnamon, nutmeg, allspice, and cloves. This combination of flavors gives the pancakes a sweet yet savory flavor that pairs perfectly with syrup or butter.
- Large Bowl
- Medium Bowl
- Stirring Spoon
- Non-Stick Griddle or Cast Iron Skillet
- Measuring Cups and Spoons
- Oat Flour- Oat flour adds a nutty flavor and texture to the pumpkin pancakes.
- Soy Milk- Soy milk provides a creamy texture and adds protein.
- Pumpkin Puree- Gives these pancakes their signature pumpkin flavor.
- Apple Cider Vinegar- Helps to activate the baking powder and gives the pumpkin pancakes a nice fluffy texture.
- Sugar (Optional)- Adds a hint of sweetness. Depending on your preferences, white or brown sugar both make great options.
- Coconut Flour- Gives these pumpkin pancakes a light and airy texture.
- Raw Banana Flour- A gut-friendly flour that is totally starch resistant. It digests slowly and does not spike your blood sugar.
- Vanilla Extract- Adds delicious vanilla flavor to the pancake batter.
- Baking Powder- This helps the pancakes to rise and gives them their fluffy texture.
- Baking Soda- Also helps the pumpkin pancakes to rise.
- Salt- Enhances the flavor of the pancakes and helps to balance out the sweetness.
- Cinnamon Powder- Adds a warm, comforting flavor to the pancakes that pair perfectly with the pumpkin.
- Dates- Sweetens the pancakes without adding refined sugar.
- Dried Figs- Adds a chewy texture and delicious sweetness to the pancakes.
- Cooking Oil- Used to grease the pan and give your pumpkin pancakes a nice golden brown color.
How To Make Pumpkin Pancakes
In a large bowl, mix all the dry ingredients. Separately, pour the wet ingredients except for the vinegar into a medium bowl and mix well. Then, add the wet mixture to the dry mixture and stir until fully combined. After that, add the apple cider vinegar and mix again. Allow the batter to sit for about 5 minutes.
Meanwhile, preheat a heavy non-stick griddle or well-seasoned cast-iron skillet over medium heat. Use cooking oil or vegan butter to grease the pan. If needed, wipe off any excess oil with a paper towel.
To make the pumpkin pancakes use a measuring cup to pour ¼ cup of the pumpkin pancake batter into a pan. Cover and cook for about 3 minutes until the spatula easily slides under the pancake. Flip and cook for 2 more minutes on the other side. Repeat these steps until all the pumpkin pancake batter is used up.
Serve with butter, chocolate chips, maple syrup, whipped cream, or as desired, and enjoy!
How To Serve Pumpkin Pancakes
These pumpkin pancakes are delicious alone but taste even better with some healthy toppings. Try any of these stellar combinations to maximize your morning breakfast routine.
Chopped Bananas and Honey- Try this topping for an extra potassium boost and an extra sweet treat.
Plain Greek Yogurt and Granola- The creaminess of Greek yogurt is better than adding whipped cream or cool whip to your pancakes. Combined with crunchy granola, these two ingredients make for tasty and pretty pancakes.
Coconut Oil and Toasted Pecans- This combo takes your pancakes straight to the Thanksgiving table. The crunchy pecans make for the perfect pancake bite. If you are not vegan, you can simply substitute coconut oil for grass-fed butter.
Popular Substitutions And Additions
Flour- Whole wheat flour, almond flour, spelt flour, wheat pastry flour, or all-purpose gluten-free flour may be used as substitutes for the oat and coconut flour.
Fruit- Add in some sliced banana or diced apples for a delicious fruity twist!
Spices- Feel free to increase the amount of cinnamon if desired. Other spices such as cardamom, ginger, pumpkin pie spice, cloves, or nutmeg can also be added.
Milk- Unsweetened almond milk, coconut milk, oat milk, or traditional cow's milk can all be used instead of soy milk.
Sweetener- Maple syrup or honey may be used instead of the dates and figs for sweeter pumpkin pancakes. Use brown sugar in place of the optional white sugar.
Nuts And Seeds- Add in some walnuts, almonds, or chopped pecans for a crunchy bite. Sunflower seeds, pumpkin seeds, or chia seeds can also be added.
Toppings- Top your pancakes with some melted butter and maple syrup. Other options include jam, nut butter, fruit compote, yogurt, or fresh fruit.
No matter how you make them, these pumpkin pancakes are sure to be a hit! Enjoy them for a comforting fall breakfast or brunch with family.
Can I Freeze Pumpkin Pancakes?
Yes, these pancakes can be frozen. After cooking the pumpkin pancakes, cool them completely and then layer them between sheets of parchment paper in an airtight container or freezer bag for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight and pop them in the toaster for a quick breakfast.
Best Pumpkin Pancakes FAQs
Is this recipe vegan?
Yes, this pumpkin pancake recipe is totally vegan! Instead of cow’s milk, soy milk is used, and there are no eggs in the batter.
Can I use canned pumpkin puree instead of homemade?
Yes, you can definitely use canned pumpkin puree. Just make sure to check the ingredients list for any added sugar or preservatives.
How do I store leftover pumpkin pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.
Are these pumpkin pancakes gluten-free?
These pumpkin pancakes can be made vegan and gluten-free by substituting the oat and coconut flour for a gluten-free all-purpose flour blend.
- 1 ½ cups Oats Powder I ground rolled oats in a blender
- 1 cup Soy Milk Add 1 or 2 Tbsp. more if batter seems too thick
- ½ cup Pumpkin Puree
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Sugar optional
- 2 tsp Coconut Flour
- 2 tsp Raw Banana Flour
- 2 tsp Vanilla Extract
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ¼ tsp Cinnamon Powder you can use any spice of your choice
- 3 Dates cut into fine pieces
- 3 Dried Figs cut into fine pieces
- 1 tbsp Cooking Oil can vary based of your pan
- Combine all the dry ingredients in large bowl. Mix the wet ingredients separately (except for vinegar). Add the wet mix to the dry mix and stir until fully combined.
- Add Apple cider vinegar and mix. Let the batter sit for about 5 minutes.
- In the meantime, heat a heavy non-stick griddle or well-seasoned cast-iron skillet over medium heat. Grease the pan with cooking oil/vegan butter. Wipe off excess oil with a paper towel if required.
- Pour about ¼ cup pancake batter on the pan. Cover the skillet and cook for about 3 minutes and flip (the spatula should easily glide under the pancake). Cook for 2 minutes on the second side.
- Remove the pancake from the skillet and repeat from step 3 until all the batter is used up.