Pumpkin Pancakes

These easy and delicious pumpkin pancakes are super tasty and a perfect fall recipe. They are really warm, comforting and tasty.

Course Breakfast | Snack

Cuisine American

Keyword pumpkin pancake

recipe pumpkin pancake

Prep Time 5

Cook Time 15

Total Time 20

Servings pancakes

Calories 111kcal

Author Rachna Parmar

Ingredients

1.25 cup wholewheat flour
½ cup pumpkin purée
1 tsp. pumpkin spice
1 egg flax egg for vegan
1 cup milk almond or soy milk for vegan
2 tsp. baking powder
2 tbsp. sugar or brown sugar
¼ tsp. sea salt
2 tbsp. butter or coconut oil

Instructions

Mix together wholewheat flour, baking powder, pumpkin spice, salt and sugar.
Beat the egg lightly and add melted butter (or oil) along with milk and pumpkin purée. Mix them well.
Pour the wet ingredients into the dry ones and mix well till well combined.
Heat your skillet and add a little oil or butter. When it is sizzling hot, use a bowl or cup to spread ¼ cup batter on to the skillet. I make 2-3 pancakes together.
Soon, you will see bubbles on top. Flip carefully and cook. It takes about 2 minutes each side.
Stack them and serve with honey or maple syrup.

Notes

1. You can use a non-stick pan to make these pancakes. 2. In case you don’t have pumpkin spice you can substitute with 1 tsp. of cinnamon and ¼ tsp. nutmeg powder. 3. You can easily make this recipe vegan by using non-dairy milk and coconut oil in place of butter and omitting egg or using flax egg. 4. I like to have them right away but you can always re-heat and serve later. 5. You can also freeze the pancakes and then thaw and reheat. 6. You can use canned pumpkin purée in case you don’t have homemade at hand. 7. The batter stays good for 2 days in the fridge.

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