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These fluffy pumpkin pancakes are perfect for cozy fall weekend mornings. Loaded with pumpkin and warming spices, they are nourishing, flavorful and comforting. Vegan-adaptable and GF-adaptable!

Pumpkin Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 16 pancakes 1x
  • Category: breakfast, brunch
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These fluffy pumpkin pancakes are perfect for cozy fall weekend mornings. Loaded with pumpkin and warming spices, they are flavorful and comforting. Vegan-adaptable and GF-adaptable!


Ingredients

Units Scale
  • 1 1/2 cups AP flour (or sub-white whole wheat flour)
  • 2 teaspoons baking powder (see notes for vegan)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger (or use freshly grated ginger for the best flavor)
  • 1/4 teaspoon nutmeg or 1/4 teaspoon cardamom (or both!)
  • 3/4 cup plain yogurt ( or use plant-based yogurt)
  • 3/4 cup milk (or use plant-based milk)
  • 3/4 cup pumpkin purée ( or sub-sweet potato puree!)
  • 2 eggs (see notes for vegan)
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 3 tablespoons melted butter, ghee, melted coconut oil, olive oil, avocado oil or melted vegan butter, more for cooking.

Instructions

  1. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  2. In a medium bowl, whisk the yogurt with the milk, pumpkin puree, eggs, maple syrup, and vanilla.  Slowly drizzle in the melted butter (or alternative), whisking until smooth.
  3. Pour wet ingredients into dry ingredients, folding to incorporate well.
  4. Heat a large skillet or griddle over medium-low heat. Grease with the oil or butter of your choice.  ( I find a combo of butter and olive oil works well ( or use straight coconut oil, or ghee).
  5. Spoon ¼ cup portions with space for spreading. I recommend doing one tester pancake to get the temperature right. Cook for roughly 2-3 minutes,  gently flip, then cook for 2-3 minutes more, until puffed and cooked through. If they are getting too dark before cooking all the way through, lower the heat or pull them a little early and finish cooking them through on a sheet pan in the 300F oven.  Either serve as you make them or keep them warm in a 300F oven until serving.

Notes

Optional additions: chopped pecans or walnuts, chocolate chips,  *orange zest. The orange zest is fabulous here but not essential.

Serving suggestions: serve with butter and real maple syrup, sauteed and maple glazed pecans, maple glazed pumpkin seeds, toasted coconut, sauteed apples or bananas, fresh grated nutmeg, or fresh orange zest. 

Vegan: If making this vegan, increase the baking powder to 1 tablespoon and leave out the eggs. Use vegan milk and vegan yogurt or just all plant-based milk.

Gluten Free: Feel free to use a gluten-free flour blend, 1 to 1.

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 175
  • Sugar: 2.8 g
  • Sodium: 325.1 mg
  • Fat: 6.4 g
  • Saturated Fat: 4.7 g
  • Carbohydrates: 23.3 g
  • Fiber: 1.7 g
  • Protein: 6.1 g
  • Cholesterol: 25.6 mg