- Prepare the Ingredients
Gather all ingredients: 1 cup oat flour, 1/2 cup almond flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 3/4 cup pumpkin puree, 3/4 cup whole milk, 1 large egg, 2 tbsp pure maple syrup, 1 tsp vanilla extract, 1 tsp apple cider vinegar, and 2 tbsp unsalted butter for cooking.
- Mix the Dry and Wet Components
In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined. In a separate medium bowl, whisk the pumpkin puree, milk, egg, maple syrup, vanilla, and apple cider vinegar until smooth and emulsified.
- Combine and Rest the Batter
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; a few small lumps are perfectly fine. Let the batter rest undisturbed for 5 minutes. Meanwhile, preheat a large non-stick skillet or griddle over medium heat.
- Cook the Pancakes to Perfection
Add a small pat of butter to the hot skillet, swirling to coat. For each pancake, pour about 1/4 cup of batter. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Carefully flip and cook for another 1-2 minutes, until golden brown and cooked through. Transfer to a plate and repeat with remaining batter, adding more butter as needed.
- Calories:320 kcal
- Protein:10 g
- Carbohydrates:38 g
- Sugar:10 g
- Salt:0.45 g
- Energy:1340 kJ
- Fat:15 g
There’s a certain fall morning feeling—crisp air, golden light, and the quiet need for a breakfast that feels like a hug. It’s why this particular pumpkin pancake recipe has become my October anthem. The secret isn’t just pumpkin; it’s in the way the spices bloom and the batter puffs up into cakes that are wonderfully fluffy on the inside with just the right caramelized edge.
The Story Behind This Pumpkin Pancake Recipe
Legend has it that resourceful settlers, knee-deep in autumn harvests, started folding leftover pumpkin into their griddle cakes to stretch their stores. A little maple syrup was likely the only accompaniment. My version is a direct descendant of that thrifty genius, but with a twist for modern sensibilities: it’s naturally gluten-free, which, I discovered, makes the texture even more tender and delicate. It’s a story of making the most of the season’s bounty.
What Makes These Pumpkin Pancakes Truly Special
Beyond the warm glow of cinnamon and nutmeg, the magic here is in the texture. By using a blend of oat flour and almond flour, we avoid the gumminess that can plague other versions. The result? Pancakes that are impossibly light yet moist, with a subtly sweet, earthy flavor that doesn’t rely on a sugar overload. They have the structural integrity to hold a pat of melting butter but are delicate enough to dissolve almost creamily on the tongue.
My Pro-Tip for the Perfect Pancake Recipe
Let your batter rest. I used to be impatient and slap it straight onto the griddle, but that extra five minutes makes all the difference. The flours hydrate fully, the baking powder starts its work, and you end up with a loftier, more uniform crumb. It’s a simple pause that rewards you with a superior stack.
Serving & Pairing: Beyond the Syrup Bottle
Of course, pure maple syrup is a classic partner. But for a truly elevated brunch, try a dollop of whipped mascarpone or a spoonful of spiced apple compote. The tangy creaminess or the chunky fruit cuts through the pancakes’ richness beautifully. A cup of strong, black coffee or a pot of smoky Lapsang souchong tea completes the picture. And if you’re feeling savory? A few strips of crispy bacon on the side creates a perfect sweet-salty balance.
Variations & Substitutions
This recipe is wonderfully adaptable. For a dairy-free version, use your favorite plant-based milk and yogurt. Out of oat flour? A gluten-free 1:1 baking blend works in a pinch, though the flavor profile will shift slightly. Feel free to play with the spice blend—a pinch of cardamom or ginger can add a lovely, bright note. For a boost of protein, stir a scoop of vanilla collagen peptides into the wet ingredients.
Make-Ahead & Storage Tips for Busy Mornings
You can mix the dry ingredients up to a week ahead and store them in a jar. The full batter can be made the night before and kept, covered, in the fridge; just give it a gentle stir before using. Cooked pancakes freeze beautifully: lay them in a single layer on a baking sheet to freeze solid, then transfer to a bag. Reheat straight from frozen in a toaster or a 350°F oven until warm and crisp-edged.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead? Please don’t! The pie filling is pre-sweetened and spiced, which will throw off the balance of this pumpkin pancake recipe. Stick to pure pumpkin puree.
My pancakes are sticking to the pan. What did I do wrong? Your griddle likely isn’t hot enough, or you need a bit more fat. Ensure the surface is properly preheated over medium heat, and use a well-seasoned cast iron or a reliable non-stick skillet with a light brush of oil or butter between batches.
What’s the best way to keep pancakes warm for a crowd? Preheat your oven to 200°F and place a wire rack set inside a baking sheet in there. As you finish each batch, transfer the pancakes to the rack in a single layer. This keeps them warm without getting soggy.
I hope this pumpkin pancake recipe becomes a cherished part of your autumn rituals. It’s more than just breakfast; it’s a moment of cozy, spiced comfort that anyone can master. Now, go preheat that griddle—I promise, the aroma alone is worth it. Be sure to share your gorgeous stacks in the comments, or browse our recipe collection for more seasonal inspiration.
