Pumpkin Pancakes
Recipe Courtesy of Love and Lemons
What’s better than soft, fluffy pumpkin pancakes on a cool fall morning? A drizzle of maple syrup highlights their delicious spiced flavor.
These pumpkin pancakes are just one of the many pumpkin recipes I’ve been making lately… mostly because when you open a can of pumpkin (or make your own pumpkin puree), there’s always some left over. I think that’s the true reason why people are so pumpkin-crazy in the fall. If you start with pumpkin pancakes, you might as well go ahead and make pumpkin bars… and then, well, maybe some pumpkin cookies. After all, you have to use it up!
Ingredients For Pumpkin Pancakes
- 1 tablespoon ground flaxseed + 3 tablespoons water, (or 1 egg)
- 1½ cups (180g) all-purpose flour* (see note below)
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- heaping 1 teaspoon cinnamon
- heaping ¼ teaspoon sea salt
- ½ cup canned pumpkin puree
- 1 cup plus 3 tablespoons almond milk, at room temperature
- 2 tablespoon melted coconut oil, plus more for brushing
- 1 1/2 teaspoons vanilla extract
For serving:
- Maple syrup, not optional
- Yogurt or vegan yogurt, optional
- Pecans, optional
Instructions For Pancakes
- In a small bowl, combine the flaxseed and water and set aside for 5 minutes to thicken.
- In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. A few lumps are ok, do not overmix. The mixture will be thick, but if it’s too thick, gently stir in a little more almond milk.
- Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little coconut oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes for 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat, and move to low heat as my pan starts to hold residual heat after each batch.
- Serve with maple syrup, yogurt, and pecans, as desired.
