Fall Favorite: Fluffy Pumpkin Pancakes Recipe

As the leaves start to change and crisp mornings become the norm, it’s time to bring the comforting flavors of fall into your kitchen. One of the best ways to do that is with these fluffy and delicious pumpkin pancakes. They’re perfect for breakfast or brunch and have just the right balance of cozy spices, creamy pumpkin, and sweetness from maple syrup. Plus, they’re made with wholesome ingredients like whole wheat flour and almond milk, so you can indulge without the guilt.

This recipe serves four and takes just about 20 minutes from start to finish, making it ideal for a weekend breakfast with the family or even a cozy solo morning. Here’s everything you need to know to whip up a batch of these flavorful pumpkin pancakes.

 Ingredients You’ll Need:

1. 1 cup (135g) whole wheat flour
2. 1 tbsp. baking powder
3. 1½ tsp. pumpkin spice blend
4. ¼ tsp. salt
5. 1 cup (240ml) almond milk
6. ⅓ cup (80g) pumpkin purée
7. 1 egg
8. 2 tbsp. honey
9. 2 tbsp. butter melted
10. ½ tsp. vanilla extract
11. 1 tbsp. coconut oil
12. 4 tbsp. maple syrup
13. ¼ cup (30g) pecans, chopped

 Directions:

1. Mix the Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, pumpkin spice blend, and salt. This step ensures that the dry ingredients are evenly distributed for the fluffiest pancakes.

2. Combine the Wet Ingredients: In another bowl, whisk together the almond milk, pumpkin purée, egg, melted butter, honey, and vanilla extract. The pumpkin purée adds natural sweetness and a velvety texture, while the honey and vanilla give the batter a touch of warmth and complexity.

3. Create the Batter: Gradually fold the dry ingredients into the wet mixture. Stir until everything is well combined, but be careful not to overmix, as this can make the pancakes dense.

4. Cook the Pancakes: Heat a nonstick skillet over medium-low heat and melt a small amount of coconut oil. Pour about ⅓ cup of batter onto the skillet for each pancake. Cook until bubbles begin to form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown and cooked through.

5. Serve and Garnish: Once all the pancakes are cooked, serve them warm with a generous drizzle of maple syrup and a sprinkle of chopped pecans. The crunch of the pecans adds texture and pairs beautifully with the soft, fluffy pancakes.

 Tips for Making the Best Pumpkin Pancakes:

• Homemade Pumpkin Spice Blend: If you can’t find a pre-made pumpkin spice blend, don’t worry! You can easily make your own by combining 1 tsp. of ground cinnamon, ¼ tsp. of ground nutmeg, ¼ tsp. of ground ginger, and ⅛ tsp. of ground cloves. This blend will give your pancakes that quintessential autumn flavor.
• Customizing Your Pancakes: Feel free to get creative with toppings! In addition to maple syrup and pecans, you can add whipped cream, a dollop of yogurt, or even a sprinkle of chocolate chips for an extra treat.

 Why You’ll Love These Pancakes:

Not only do these pumpkin pancakes taste like fall on a plate, but they’re also packed with wholesome ingredients that make them a healthier choice. The combination of whole wheat flour, pumpkin, and almond milk means you’re getting a dose of fiber, vitamins, and minerals in every bite.

Whether you’re hosting a fall brunch or simply want to treat yourself to a cozy breakfast, this pumpkin pancake recipe will make you feel all the autumn vibes. Happy cooking!