It’s been a while since I last posted a recipe- life has been hectic this Fall and time is flying! No complaints here, because it’s almost Halloween. Cue the Nightmare Before Christmas reruns and those obnoxious Halloween leggings I found at Target.
I had such a taste for pumpkin pancakes today and these came out too good not to share! My girlfriend Jillian flies up to Minnesota to visit this weekend and I had planned to make these for breakfast on Sunday, but I couldn’t wait. I guess I’ll be eating pumpkin pancakes twice this week, and I am okay with that.
These pumpkin pancakes are the perfect balance of moist pumpkin, fluffy pancake, and warm pumpkin pie spices. Pure fall perfection. They can easily be made gluten-free, too, by substituting out the whole wheat flour for your favorite GF flour blend.
While the pancakes are definitely the star of the show, the toppings are almost as important! I love the crunch and warmth that lightly toasted pecans add to the bites of fluffy pancake. Toasted pecans only take a couple of minutes and can be made in the pan you’re using to cook your pancakes!
I love finding local pure maple syrup to enjoy. It has such a beautiful rich flavor, and just tastes better than what I’ve bought at grocery chains. However you choose to top your pumpkin pancakes, I hope they make your lazy Fall weekend (or weekday) mornings that much happier.
Prep time: 10 mins Cook time: 10 minutes Total time: 20 minutes
Makes about 6 pancakes
Ghee or butter for frying
1 C whole wheat all-purpose flour (use GF blend if making gluten-free)
1/2 t sea salt
2 1/2 t baking powder
1/4 C coconut sugar
1 t pumpkin pie spice
1/2 C pure pumpkin puree
3/4 C almond milk (or any milk of choice)
1/4 C melted coconut oil or avocado oil
1 t pure vanilla extract
Pure maple syrup and pecans for topping
Whisk together dry ingredients in large mixing bowl. Add pumpkin puree, milk, egg, oil, and vanilla extract. Switch to rubber spatula and fold all ingredients together but do not over-mix, some lumps are fine. Set batter aside for 5-10 minutes to activate baking powder.
Heat large frying pan over low/medium heat and add raw pecans. Shake pan every minute or so until they become fragrant, about 4-5 minutes. Remove from pan and set aside.
Increase heat to medium/high and drop ghee or butter into pan, and swirl to coat. Use 1/3 C measuring cup to portion pancakes into hot pan and cook on first side for 2-3 minutes before flipping. Cook another 2 minutes on other side, until pancakes are nicely browned.
Top with toasted pecans, butter, maple syrup, and enjoy!
Tip** These pancakes can be frozen and enjoyed later! Make a double batch, let leftover pancakes cool to room temp before wrapping in parchment paper and sealing in Ziploc bag. Can be frozen for up to two months.