Pumpkin pancakes
These pumpkin pancakes are a comforting autumn breakfast featuring canned pumpkin, coconut flour, and warm spices. They're easy to make and perfect for any time you crave something cozy and delicious.
Cook time 20 min
Prep time 10 min
Ingredients:
4 eggs1/2 cup canned pumpkin
1 tsp vanilla extract
2 tbsp maple syrup
2 oz coconut flour
1 tsp pumpkin pie spice
1 tsp cinnamon
2 tbsp coconut oil
Pumpkin pancakes are a delightful seasonal treat, perfect for cozy autumn mornings or any time you crave a flavorful breakfast. Made with wholesome ingredients like canned pumpkin, coconut flour, and a blend of warm spices, these pancakes are both nutritious and delicious. Follow this simple recipe to achieve fluffy, aromatic pancakes that will leave you wanting more.
Instructions:
- In a large mixing bowl, whisk together the 4 eggs until well beaten.
- Add the canned pumpkin, vanilla extract, and maple syrup to the eggs. Continue to whisk until all wet ingredients are smoothly combined.
- In another bowl, mix the coconut flour, pumpkin pie spice, and ground cinnamon. Stir until the spices are evenly distributed throughout the flour.
- Gradually add the dry ingredients to the bowl with the wet mixture, stirring continuously. Ensure that there are no lumps and the batter is smooth. Coconut flour absorbs moisture quickly, so if the batter thickens too much, you can add a little water or additional pumpkin to achieve your desired consistency.
- Place a large skillet or griddle over medium-low heat. Add 1 tablespoon of coconut oil and let it melt, coating the surface evenly.
- Once the skillet is hot, use a ladle or measuring cup to pour about 1/4 cup of batter per pancake onto the skillet. Spread the batter into evenly sized circles.
- Cook the pancakes for about 2-3 minutes on each side, or until bubbles start to form on the surface and the edges begin to set. Then, flip and cook for an additional 2-3 minutes or until the pancakes are golden brown and cooked through.
- Continue with the remaining batter, adding more coconut oil to the skillet as needed to prevent sticking.
- Once all pancakes are cooked, serve them warm with extra maple syrup, a sprinkle of cinnamon, or your favorite toppings.
Enjoy your delicious homemade pumpkin pancakes! Whether you top them with a pat of butter, a drizzle of syrup, or a sprinkle of powdered sugar, these pancakes are sure to become a family favorite. Pair them with a hot cup of coffee or tea for a perfect start to your day. Taste the essence of autumn in every bite and savor the rich, comforting flavors. Bon appétit!
Pumpkin pancakes FAQ:
Cook the pancakes for about 2-3 minutes on each side. They are ready to flip when bubbles start to form on the surface and the edges begin to set.
Cool the pancakes to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months; just make sure to layer them with parchment paper to prevent sticking.
You can use almond flour or another gluten-free flour, but be aware that you may need to adjust the liquid ingredients since coconut flour absorbs moisture more than other flours.
The pancakes are done when they are golden brown on both sides, and a toothpick inserted in the center comes out clean. Look for bubbles forming on the top before flipping.
Yes, you can add chocolate chips to the batter before cooking. Just fold them in gently to avoid breaking the mixture, and be mindful that this may slightly alter the texture and sweetness.
Tips:
- Make sure to whisk the eggs thoroughly before adding other ingredients to ensure a fluffy texture.
- For added flavor, consider adding a pinch of salt to the batter.
- Use a non-stick skillet or griddle to cook the pancakes, and ensure it's preheated to a medium temperature.
- Allow the pancakes to cook slowly on the first side until bubbles form on the surface before flipping.
- If you prefer thinner pancakes, simply add a splash of milk or water to the batter to achieve your desired consistency.
- Experiment with toppings like whipped cream, chopped nuts, or fresh fruit for an added touch.
Nutrition per serving
2 ServingsCalories 320kcal
Protein 15g
Carbohydrates 12g
Fiber 5g
Sugar 4.25g
Fat 24g
More recipes
Banana cake with a nutty crumble topping
Moist banana cake topped with a crunchy pecan crumble.
05 Jan 2026Low-carb sausage and zucchini casserole
A creamy, cheesy low-carb sausage and zucchini casserole.
27 Dec 2025Mushroom, onion and egg white omelet with black pepper and salt
A light and protein-packed Mushroom, Onion, and Egg White Omelet.
14 Dec 2025Sweet potatoes and kale breakfast
A healthy sweet potato and kale breakfast hash with apple.
03 Jan 2026Caramelized apple and almond butter delight
Quick caramelized apples topped with almond butter.
26 Dec 2025