The BEST pumpkin pancakes recipe that is tender, fluffy, and tastes just like fall! With delicious pumpkin flavor and cinnamon, nutmeg and ginger, these are loved by both grown ups and kids!
It has been far too long since I shared a pancakes recipe with you! In fact, that really needs to change. While we love plain pancakes loaded up with fresh berries, yogurt and maple syrup, there is just something extra fun about flavored panakces! I smell a 7 flavors post…what do you think?
Starting off with this delicious pumpkin pancakes recipe, which are fluffy and taste just like fall: pumpkin, cinnamon, nutmeg and ginger!
Don’t forget to pin this recipe to save it for later!
We love this pumpkin pancakes recipe because
- they are SO delicious
- you can cook them ahead and reheat in the toaster for a busy weekday morning breakfast
- they are easy to make!
How to make pumpkin pancakes
This pumpkin pancake recipe is easy to make, and it can be fun to get the kids to help you!
- First, melt your coconut oil in a large microwave safe bowl (I use this 8 Cup Pyrex Measuring Cup
!) - Then stir your wet ingredients all together. You can return the bowl to the microwave for 20 second increments if your coconut oil begins to solidify.
- In a separate bowl, stir together the dry ingredients. It’s important to use a separate bowl as it helps the spices mix in evenly (I had issues when I stirred them directly into the wet ingredients).
- Combine wet and dry ingredients.
- Cook 1/4 cup sized pumpkin pancakes in a non-stick pan or on a griddle.
- Enjoy with pecans and maple syrup!
!)
Can this pumpkin pancake recipe be made ahead? YES! We love making a double batch and storing the leftovers in the fridge. When we want to re-heat, we just pop them in the toaster! You can also make them ahead and freeze for up to 3 months. Make sure you wrap them in a layer of cling wrap and place in a storage container to avoid freezer burn.
Can I swap the all purpose flour for whole wheat flour for these healthy pumpkin pancakes? Almond flour? XYZ flour? I have only tested these pancakes with all purpose flour. I suspect they would work well with whole wheat flour. I haven’t tested almond or any other alternative flour.
Can I bake these healthy pumpkin pancakes in the oven? Good question! I have a sheet pan pancakes recipe here, but don’t know if this pumpkin pancakes recipe would work in the oven.
Tips for flipping pancakes
OK if you’re like me, you might get ‘pancake flipping anxiety’…aka you get so up in your own head that you are doomed to screw up flipping these healthy pumpkin pancakes.
- use a non-stick pan (and don’t over-crowd it with too many pancakes! Two pancakes in a 12-inch pan is my limit)
- make small pancakes- I stick to 1/4 cup, as even 1/3 cup become too wide and challenging for me to flip
- wait until you see bubbles in the middle of the pancake and the edges start to dry out a bit
- test by slipping your spatula under the side of the pancake. If it sticks to the batter, the pancakes need longer
- the first pancake is a tester- don’t stress if it gets ruined. Your temperature may need to be adjusted, your pancake batter may need to sit a few minutes to thicken, etc.
- get the timing down- once the temperature of the pan is stabilized, set a timer so you know roughly how long the next few batches of pancakes will take.
I hope these pancake flipping tips help you with this pumpkin pancakes recipe! Let me know if you have an awesome tip for flipping pancakes in the comments below 🙂
Tips & Equipment for perfect pumpkin pancakes
- make sure you use pumpkin puree and not pumpkin pie filling
- here’s the 8 Cup Pyrex Measuring Cup that I used
- use a non-stick pan (this is my basic Non-Stick Pan) or a large non-stick skillet
- Looking for more pancakes? Check out these Extra Fluffy Blueberry Almond Pancakes or these Coconut Chocolate Rice Krispie Pancakes! And you can find 10 Time Saving Breakfast Recipes here!
) or a large non-stick skillet
Pumpkin Pancakes Recipe
Ingredients
- 1/4 cup coconut oil (52 g)
- 1 cup pumpkin puree (226 g)
- 2 eggs
- 1/2 cup maple syrup (156 g)
- 2 cups milk (490 gnon dairy milk works fine)
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (250 g; fluffed, spooned & levelled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
Instructions
- In a large microwave safe measuring cup (like this one), melt the coconut oil. Stir in the pumpkin puree, eggs and maple syrup until smooth. If coconut oil begins to solidify, pop it back into the microwave for a few 20 second increments.
- Stir in the milk and vanilla. Set aside.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and nutmeg until completely combined.
- Add the dry ingredients in with the wet and stir until the batter is smooth and no pockets of flour remain.
Cook your pumpkin pancakes
- Heat a non-stick pan over medium heat. Spray with oil.
- Using a 1/4 cup measuring cup, spoon the batter into the pan.
- Cook for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake.
- Flip and cook for another 1 minute on the other side, or until cooked through.
To serve
- Serve with berries and yogurt or pecans and maple syrup!
Storage
- Fridge- These pancakes can be stored in a sealed container in the fridge for up to 4 days. Reheat in the toaster.
- Freezer- wrap in cling wrap and place in a storage container. Freeze for up to 3 months. Thaw completely, then reheat in the toaster.
Nutrition
