Pumpkin Pancakes Recipe
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!
Servings: 18 pancakes
- 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
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.
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.
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