loveandlemons5.0
Pumpkin Pancakes
The BEST pumpkin pancakes! They're moist, fluffy, and warmly spiced with cinnamon, ginger, and nutmeg. Serve them with coffee and maple syrup for a cozy fall breakfast.
👥 3 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
- ●measuring cup
📝 Preparation Steps
1
In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
baking powder2 teaspoonscinnamon1 teaspoon
2
In a medium bowl, whisk together the almond milk, pumpkin, brown sugar, egg, coconut oil, and vanilla.
large egg1
3
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix—a few lumps are ok.
4
Heat a nonstick skillet over medium-low heat. Brush the skillet with oil and use a ⅓-cup measuring cup to pour the batter into the pan. Cook for 2 to ⏱️ 3 minutes on the first side, or until bubbles form and the pancakes are golden brown underneath. Flip and cook for another 2 to ⏱️ 3 minutes, or until puffed and golden brown. Turn the heat to low as needed so that the middles cook through without burning the outsides.
5
Serve with maple syrup and pecans, if desired.
Maple syrup, for serving
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