Pumpkin Pancakes
I really think these pumpkin pancakes are the best pancakes I’ve ever had in my life!!! I know that’s a big statement, but honestly, they are DELICIOUS and SUPER fluffy!!!! This really is the perfect recipe for a fall brunch! The maple, cinnamon and flaky sea salt butter adds a salty twist that I love!
Ads
- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Servings: 3 to 4
Ingredients
Pumpkin Pancakes
- 1 cup (250 ml) flour
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) pumpkin spice
- 1 teaspoon (5 ml) cinnamon
- 1/4 teaspoon (1.25 ml) salt
- 2 tablespoon (30 ml) brown sugar or coconut sugar
- 3/4 cup (180 ml) plant based milk of your choice
- 1/2 cup (125 ml) pumpkin purée
- 1 large egg
- 1 teaspoon (5 ml) vanilla
- Oil for cooking
Maple Cinnamon Butter
- 1/4 cup (60 ml) plant based or regular butter
- 1 tablespoon (15 ml) maple syrup
- 1/4 teaspoon (1.25 ml) cinnamon
- 1 pinch of fleur de sel
Toppings
- Maple syrup
- 1/3 cup (80 ml) coarsely chopped pecans
Ads
Preparation
Pumpkin Pancakes
- In a large bowl, combine flour, baking powder, spices, salt and brown sugar.
- In a separate bowl, whisk together remaining pancake ingredients except oil. Pour liquid ingredients into dry ingredients. Gently mix with a spatula. Avoid over-mixing, so that the pancakes remain super-soft after baking.
- In a nonstick skillet, heat oil over medium-high heat and create pancakes, about 3 tbsp (45 ml) each, spreading them out slightly. Cook for about 2 minutes on each side, or until golden brown. Continue with the rest of the mixture.
Maple Cinnamon Butter
- In a small bowl, combine all butter ingredients.
- Serve on warm pancakes with maple syrup and pecans!
Note
- The mixture yields about 8 pancakes. Feel free to double the recipe!
Ads
