These fluffy pumpkin pancakes are light in texture and flavoured with warm autumn spices that makes a holiday brunch or breakfast festive and extra special.
These light fluffy pancakes will be a hit at your next brunch or a family gathering. The warm autumn spices of cinnamon, ginger, and nutmeg has you feeling all warm and cozy! There is very little sugar added in these pancakes and you can still taste the sweetness and let’s not forget we all love our maple syrup…..right?!
Did you know….
Pumpkin, referred to as a superfood, is one of those fruits we tend to eat most often is during the autumn season when pumpkin is plentiful. Although, it can be purchased throughout the year, when we tend to crave for that delicious pumpkin flavour. Pumpkin is very high in Vitamin A, which is makes it healthy for our eyes, skin, bone health, and helps to prevent cancer. It is highly nutritious, packed with nutrients and antioxidants and can boost the immune system.
Ingredients
Flour: I like to use organic all purpose flour and as other options are quinoa, spelt, whole wheat, oat and buckwheat.
Brown sugar: only 2 tablespoon is needed and you can substitute regular sugar, raw sugar, maple syrup or honey
Leavening agents: baking powder and baking soda
Himalayan salt: is what I use and salt will enhance the flavours in recipes
Spices: include cinnamon, ground ginger and nutmeg all add their own pungent flavour and richness to these pancakes
Almond or Oat milk: or regular 2% or whole milk
Pumpkin puree: adds flavour, colour and fluffiness to the pancakes
Egg: needed to add structure to these pancakes
Oil: either avocado or coconut oil I have used or a vegetable oil. I find butter tends to burn the pancakes more easily if the temperature is too high
Walnuts and pumpkin seed: adds a crunchy texture, flavour and are a healthy choice
Cooking Tips
Batter: important not to overmix the batter when the liquid ingredients are added to the dry ingredients. It will result in tough, chewy and deflated pancakes. We want light fluffy pancakes! 🙂
Spices: always important to have fresh spices for a recipe to get the full advantage of the true flavours.
Cooking pancakes: when starting to cook the pancakes, set the temperature to a medium heat, once the skillet/frying pan is warm, brush the pan with oil and reduce the heat just as you add the first pancake batter. Every stove is slightly different and I find with my gas stove I had to reduce to the heat to a medium-low temperature. You may need to experiment with the first pancake.
Instructions
In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large measuring cup or medium bowl, add milk, pumpkin puree and egg and beat lightly. Add liquid to the flour mixture and stir just until the ingredients are blended together. The batter should be lumpy.
Heat a griddle or fry pan/skillet, brush pan with oil and add 1/3 cup of the batter into the pan. Cook for 2-3 minutes, you will see bubbles starting to form on top of the pancake. Carefully flip the pancake and cook another minute. Transfer pancake to a serving platter. Cook the remaining batter and add vegetable oil as needed.
I like to purchase local pure maple syrup for it’s freshness and to support our local farmers. There are many maple syrup farmers here in Ontario and Quebec. Canada is known worldwide for its maple syrup and it is understandable, once you taste, it is so delicious. There are many grades of maple syrup you can purchase, from golden to very dark and strong. My all-time favourite is amber, not too sweet nor too rich.
DID YOU KNOW CANADA PRODUCES 85% OF THE WORLD’S MAPLE SYRUP? Canadian pure maple syrup is absolutely divine! Rich is texture and flavour! Don’t miss out on the BEST maple syrup!
I like to serve these pancakes with of course maple syrup, walnuts, pumpkin seeds and bananas. You can always choose a fruit of your choice.
Store
Pancakes can be stored in the refrigerator for up to 3-4 days and then you can easily freeze them in an ziplock bag or airtight container with a lid and make sure you place a piece of wax paper or parchment paper between the pancakes to avoid them from sticking. Store them for up to 2-3 months in the freezer.
Did you make this recipe……
Would love to hear your feedback with a comment and rating.
Thank you, Rose 🙂
Pumpkin Spiced Pancakes
Ingredients
Equipment
Method
- In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a large measuring cup or medium bowl, add milk, pumpkin puree and egg and beat lightly. Add liquid to the flour mixture and stir just until the ingredients are blended together. The batter should be lumpy.
- Heat a griddle or fry pan/skillet, brush pan with oil and add 1/3 cup of the batter into the pan. Cook for 2-3 minutes, you will see bubbles starting to form on top of the pancake. Carefully flip the pancake and cook another minute. Transfer pancake to a serving platter. Cook the remaining batter and add vegetable oil as needed.
- Serve with maple syrup, walnuts, pumpkin seeds, bananas or fruit of your choice.