Pumpkin Pancakes

Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 to 4 servings
Cuisine: Québécoise
Ingredients: 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; 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; Maple syrup; 1/3 cup (80 ml) coarsely chopped pecans

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!

Servings: 3 to 4
Preparation time: 10 minutes
Cooking time: 10 minutes

See the recipe

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

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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!