Pumpkin Spice Pancakes
Pumpkin lovers will adore these easy pumpkin spice pancakes, packed with rich flavor and perfect for any autumn morning.
Servings: 4
Calories: 296kcal
Ingredients
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 ½ cups almond milk (or another plant based milk)
- 1 ½ cups whole wheat flour (or gluten-free 1:1 baking flour)
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 Tablespoon baking powder
- ⅓ cup pecans (or walnuts), for topping
- ¼ cup pure maple syrup, for topping
Instructions
- In a mixing bowl, add pumpkin puree and almond milk, whisk to combine.
- In a separate bowl, add whole wheat flour (or gluten-free flour), pumpkin pie spice, salt, and baking powder. Use a fork to combine.
- Gently stir the dry ingredients into the wet mixture. Don’t overmix. A few lumps are fine.
- Preheat a nonstick skillet or griddle over medium-low heat. Lightly spray with oil if needed. Scoop ½ cup batter onto the hot surface.
- Cook 3 to 5 minutes, flip when bubbles form, and cook another 3 to 5 minutes until golden.
- Top with pecans and pure maple syrup. Serve hot.
Notes
- Spice: No pumpkin pie spice? Use a combo of cinnamon, nutmeg, ginger, and clove.
- Toppings: Try sliced banana, homemade soy yogurt, or fresh berries for variety.
- Cooking Temp: Medium-low heat is key to avoid burning the outside before the inside cooks.
- Leftovers: Store leftovers in a covered container in the fridge for up to 3 days. To freeze, let them cool, layer with parchment paper, and freeze in a freezer-safe container for up to 3 months. Reheat in a toaster or skillet for a quick breakfast.
Nutrition
Calories: 296kcal | Carbohydrates: 52g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 736mg | Potassium: 334mg | Fiber: 7g | Sugar: 14g | Vitamin A: 6366IU | Vitamin C: 2mg | Calcium: 349mg | Iron: 3mg
