Few mornings begin with the warm aroma of roasting pumpkin mingling with cinnamon and nutmeg. When food feels like a nostalgic hug but checks the health box, these pancakes come to mind. They’re a reminder that comfort doesn’t have to come with guilt or heavy ingredients.
What makes this recipe stand out? It’s not just about the pumpkin—it’s about the boost of fiber and antioxidants that sneak into every fluffy bite. Plus, the simplicity of ingredients means you can whip them up even on the busiest mornings without fuss.
WHY I LOVE THIS RECIPE?
- Joy of combining seasonal flavors with a nutritious twist.
- Relief that I don’t have to sacrifice indulgence for wellness.
- Memory of cozy fall weekends spent baking with loved ones.
- Celebration of finding delicious ways to fuel my mornings.
- Pride in making a gluten-free, dairy-free breakfast everyone enjoys.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to spray the pan and stuck pancakes—remedies: quick rinse, light oil, no sticking.
- DUMPED too much batter in the pan, and they spread thin—adjust heat immediately.
- OVER-TORCHED the edges, leaving a burnt smell—lower heat fast, cover to cook through.
- FORGOT to whisk the batter well; clumps clogged the spatula—smooth it out for fluffy results.
QUICK FIXES THAT SAVE YOUR DAY
- When pancakes are too dense, add a splash of almond milk and remix.
- Splash extra cinnamon if flavor dims around the edges.
- When batter is too thick, gently fold in more water or milk.
- Patch burnt spots with a quick sprinkle of water and lower heat.
- Shield pancakes with lid or foil if they brown unevenly—crisp and tender in one fry.
These pancakes offer a happy blend of health and taste, perfect for crisp fall mornings or cozy weekends. Their light texture and fragrant spices invite plenty of smiles around the table.
In today’s fast-paced world, embracing simple joys like a warm stack of pumpkin pancakes can center your day. They remind us that seasonal ingredients turn everyday routines into celebrations, one fluffy bite at a time.
Pumpkin Spice Pancakes
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- In a separate bowl, stir the pumpkin puree, dairy-free milk, and oil until smooth and combined.
- Pour the wet mixture into the dry ingredients and gently fold everything together with a spatula until just combined. Be careful not to overmix; some lumps are okay.
- Preheat a skillet or griddle over medium heat and lightly grease it with oil. When hot, spoon about 1/4 cup of batter for each pancake onto the surface.
- Cook the pancakes for about 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully using a spatula.
- Cook for another 2-3 minutes on the other side until golden brown and cooked through, emitting a fragrant aroma.
- Transfer the cooked pancakes to a plate and keep warm while repeating with the remaining batter, greasing the pan as needed.
- Serve the pancakes warm, topped with your favorite fall-inspired syrups, additional pumpkin, or a sprinkle of cinnamon if desired.
Every bite of these pumpkin pancakes is a small reminder that breakfast can be both nourishing and indulgent. When ingredients come together in harmony—think cinnamon, pumpkin, and a hint of vanilla—it transforms the ordinary into something memorable.
As the seasons shift, I find myself returning to these pancakes, eager for that scent that signals a new day. Sometimes, comfort is the simplest of pleasures—warm, fragrant, and made with a touch of love. Enjoy them as part of your morning now, and celebrate the little joys they bring.
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
