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–+ servings
stacked pumpkin pancakes topped with melted butter, maple syrup and pecan nuts.
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5 from 1 vote

Pumpkin Pancakes

You will love this pumpkin pancake recipe – everything you want in a fall or winter breakfast — fluffy, flavorful and full of warm spices. Serve these pumpkin pancakes with butter, maple syrup and a sprinkle of cinnamon for a cozy breakfast and comforting start to the day!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 6 pancakes (or 8-10 mini pancakes)
Calories: 218kcal
Author: Sonia

Ingredients

  • 135 g almond flour
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 2 teaspoon baking powder
  • 3 eggs egg sizes vary based on region - use medium eggs if you are in Europe and large eggs if you are in the US/Canada/Australia
  • ½ cup pumpkin puree (114g)
  • 2 tablespoon olive oil
  • 2 teaspoon vanilla extract
  • 1 tablespoon milk (dairy or non-dairy)
  • 2 ½ tablespoon maple syrup

Serving

  • salted butter, maple syrup, cinnamon powder, chocolate chips, pecan nuts

Instructions

  • Combine almond flour, pumpkin spice powder, cinnamon, and baking powder in a large bowl. Sift the baking powder to remove lumps.
  • In a separate bowl, whisk eggs, then add olive oil, vanilla, and milk, mixing until smooth. Add pumpkin puree and combine until smooth and orange.
  • Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined; avoid overmixing for light and fluffy pancakes.
  • Preheat a non-stick pan over low-medium heat for 2 minutes and lightly grease with olive oil. Add 2-3 spoonfuls of batter and cook for 3-4 minutes until golden brown. Use multiple pans to speed up cooking (if preferred).
  • Flip and cook the other side for another 2-3 minutes, or until golden. Transfer to a plate and repeat with the remaining batter.
  • Stack the pancakes and serve warm, topped with butter, a sprinkle of cinnamon and a drizzle of warm maple syrup.

Notes

  1. Avoid flipping pancakes too soon: wait for the surface of the pancake to bubble before flipping to cook the other side. Use a spatula to make sure the sides of the pancake are firming up before flipping them.
  2. Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and flavors. 

Nutrition

Calories: 218kcal | Carbohydrates: 9g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 193mg | Potassium: 86mg | Fiber: 3g | Vitamin A: 3302IU | Vitamin C: 1mg | Calcium: 155mg | Folate: 13µg | Iron: 2mg | Zinc: 0.4mg