I realize pumpkin craze season is long gone but I had to use up some pumpkin puree and was in the mood for pancakes yesterday, so this recipe combining the two hit the spot. I love that it’s chock full of pumpkin — seriously, a whole 15 oz. can! — and light on oil and sugar, so it’s something I can feel good feeding my family, even if it’s more decadent than our usual breakfast. I’d describe these pancakes as dense and cake-like vs. light and fluffy, but they’re truly delish and have become a fast favorite in my pancake rotation. If you’re looking for something to do with your leftover pumpkin like I was, or simply want to try out a new pancake recipe, give these pumpkin pancakes a try. I hope you enjoy them as much as I do!
Hearty Pumpkin Pancakes
Makes 8-10 large pancakes
- 1 15 oz. can pure pumpkin puree (not pumpkin pie filling, which is loaded with sugar)
- 1 large egg
- ¾ cup unsweetened almond milk (or other milk of choice)
- 1 tbsp melted coconut oil
- 1 cup oat flour
- ½ cup all purpose flour
- 2 tbsp cane sugar
- ½ tsp cinnamon
- ½ tsp baking soda
- 1 tsp baking powder
- Coconut oil for sautéing
- Add the first 4 ingredients to a medium bowl and mix until well combined.
- In a second bowl, add the remaining ingredients and mix until well combined.
- Add mixture from the second bowl to the mixture in the first bowl and mix until blended.
- Get a large skillet nice and hot by placing over medium heat and add a tablespoon of coconut oil to prevent sticking. Pour pancake batter into the skillet using a measuring cup or spoon, and saute until firm enough to flip (about 3 minutes), then saute on the other side for another few minutes. Repeat until there’s no more batter left, adding more coconut oil to the pan as needed. Top with maple syrup and enjoy!
*Adapted from Natasha’s Kitchen’s Pumpkin Pancakes
What’s your favorite pancake recipe?