If I could have it my way, I certainly wouldn’t mind having pancakes everyday! From the classic buttermilk pancakes, banana pancakes, peanut butter chocolate chip pancakes, and pumpkin pancakes, I am team pancakes for breakfast!! And with the Fall season finally here, I thought it would be fun to finally share with you our Easy & Delicious Pumpkin Pancakes recipe that has been a loyal go-to these past weeks!
These Pumpkin Pancakes are 100% fluffy and 100% delicious! Make a batch for a family breakfast, or double up to save some some for later! Either way, these Easy & Delicious Pumpkin Pancakes make for the perfect Fall breakfast (or midday snack)! Made with pumpkin puree, 100% whole wheat flour, oat flour, egg, honey, and other wholesome ingredients, these pancakes are guaranteed to please! It can also be made gluten-free, dairy-free, and vegetarian.
Ingredients for Easy & Delicious Pumpkin Pancakes
- ¾ cup 100% whole wheat flour, sub GF all-purpose flour if gluten-free
- ¼ cup oat flour, sub rolled oats for more texture
- 1 tbsp baking powder
- 1 tsp cinnamon
- ¼ tsp sea salt
- 1 cup almond milk
- ⅓ cup pumpkin puree
- 1 egg
- 2 tbsp honey, sub maple syrup if vegetarian
- 2 tbsp melted butter, sub coconut oil if dairy-free
- 1 tsp vanilla extract
How to Make Easy & Delicious Pumpkin Pancakes
- In a medium bowl, add whole wheat flour, oat flour, baking powder, cinnamon, and salt. Whisk until combined.
- In another bowl, add almond milk, pumpkin puree, egg, honey, vanilla extract, and melted butter. Whisk until combined. Then add the wet ingredients into the dry and mix until combined.
- Heat a nonstick pan over medium heat. Once hot, spray lightly with cooking oil as needed (optional). Take ⅓ cup of batter and pour into the pan. Cook until you see bubbles on the top side of the pancake, about 2 minutes, then flip. Cook for an additional 2 minutes until golden brown.
- Repeat step 3 with the remaining batter. Serve immediately (we like it drizzled with maple syrup or this sugar-free pumpkin pie syrup and chopped nuts). Store leftovers in the refrigerator for up to 4 days, or freeze them for up to 3 months. ENJOY!
Want More Easy Recipes?
- Ridiculously Easy Maple Cinnamon Rolls
- Maple Pumpkin Oat Bars (GF, DF, V)
- Cinnamon Swirl Pound Cake
- Almond Flour Carrot Muffins (GF, Paleo Options)
- Homemade Peanut Butter Cups (Reese’s Copycat – GF, DF, Vegan-Friendly)
- Instant Pot Chicken Wild Rice Soup (GF, DF)
- Easy Caprese Toast with Pan-Roasted Tomatoes, Basil, and Fresh Mozzarella (V)
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Easy & Delicious Pumpkin Pancakes
Ingredients
- ¾ cup 100% whole wheat flour , sub GF all-purpose flour if gluten-free
- ¼ cup oat flour , sub rolled oats for more texture
- 1 tbsp baking powder
- 1 tsp cinnamon
- ¼ tsp sea salt
- 1 cup almond milk
- ⅓ cup pumpkin puree
- 1 egg
- 2 tbsp honey , sub maple syrup if vegetarian
- 2 tbsp melted butter , sub coconut oil if dairy-free
- 1 tsp vanilla extract
Instructions
- In a medium bowl, add whole wheat flour, oat flour, baking powder, cinnamon, and salt. Whisk until combined.
- In another bowl, add almond milk, pumpkin puree, egg, honey, vanilla extract, and melted butter. Whisk until combined. Then add the wet ingredients into the dry and mix until combined.
- Heat a nonstick pan over medium heat. Once hot, spray lightly with cooking oil as needed (optional). Take ⅓ cup of batter and pour into the pan. Cook until you see bubbles on the top side of the pancake, about 2 minutes, then flip. Cook for an additional 2 minutes until golden brown.
- Repeat step 3 with the remaining batter. Serve immediately (we like it drizzled with maple syrup or this sugar-free pumpkin pie syrup and chopped nuts). Store leftovers in the refrigerator for up to 4 days, or freeze them for up to 3 months. ENJOY!
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I had lots of pumpkin puree leftover from making pumpkin pie, and this was an easy recipe to make the morning after. boy when you said it was fluffy, you’re not kidding! 10/10!