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    Pumpkin Pancakes Recipe

    October 8, 2018 by Denise Bustard 8 Comments

    Home / Recipes / Breakfast / Pumpkin Pancakes Recipe

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    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!

    a stack of the pumpkin pancakes recipe with syrup drizzling

    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!

    Reasons you'll love this pumpkin pancakes recipe

    • 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!

    batter for the pumpkin pancake recipe

    How to make them

    Pumpkin pancakes are easy to make, and it can be fun to get the kids to help you!

    1. First, melt your coconut oil in a large microwave safe bowl (I use this 8 Cup Pyrex Measuring Cup!)
    2. 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.
    3. 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).
    4. Combine wet and dry ingredients.
    5. Cook ¼ cup sized pumpkin pancakes in a non-stick pan or on a griddle.
    6. Enjoy with pecans and maple syrup!

    healthy pumpkin pancakes on a fork

    Can I make them ahead?

    YES! We love making a double batch of pumpkin pancakes 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? 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 them in the oven?

    Good question! I have a sheet pan pancakes recipe here, but don't know if these pumpkin pancakes would work in the oven.

    pumpkin spice pancakes in a meal prep container with yogurt, pecans and berries

    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 pancakes.

    1. 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)
    2. make small pancakes- I stick to ¼ cup, as even ⅓ cup become too wide and challenging for me to flip
    3. wait until you see bubbles in the middle of the pancake and the edges start to dry out a bit
    4. test by slipping your spatula under the side of the pancake. If it sticks to the batter, the pancakes need longer
    5. 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.
    6. 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.

    Let me know if you have an awesome tip for flipping pancakes in the comments below 🙂

    close up shot of the pumpkin pancakes recipe

    Recipe tips

    • 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!
    large stack of pumpkin pancakes with pecans on top
    Print Recipe
    5 from 1 vote

    Pumpkin Pancakes Recipe

    Course: Breakfast
    Cuisine: American
    Calories: 131kcal
    Author: Denise Bustard
    Servings: 18 pancakes
    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!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins

    Ingredients

    • ¼ cup coconut oil (52 g)
    • 1 cup pumpkin puree (226 g)
    • 2 eggs
    • ½ 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 ¼ 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

    Serving: 1pancake | Calories: 131kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 81mg | Potassium: 128mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2190IU | Vitamin C: 0.6mg | Calcium: 63mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

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    Hi, I'm Denise

    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

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