As autumn arrives, the scent of cinnamon and pumpkin fills the air, beckoning us to the kitchen. These Cinnamon Pumpkin Pancakes with Almond Milk offer a perfect blend of comfort and flavor, becoming a quick favorite from social media feeds to family kitchens. They’re effortlessly easy, wonderfully cozy, and completely dairy-freerequiring just 20 minutes from mixing to plate, yielding about 8-10 pancakes.
Imagine warm pumpkin purée, creamy almond milk, and a delicate swirl of cinnamon coming together in golden, fluffy stacks. They’re a taste of fall, a comforting brunch, and a healthy, pantry-friendly option for anyone seeking delicious Dairy-Free Pumpkin Pancakes or satisfying Healthy Pumpkin Pancakes. This recipe proves that you don’t need dairy for truly indulgent breakfast.
I remember weekend mornings with Grandpa, the steam rising from a fresh stack of pancakes. This modern take on Fluffy Pumpkin Pancakes captures that nostalgic warmth, but with a dairy-free twist. Through countless tests, I discovered a simple secret to their exceptional softness and perfect rise, which I’m excited to share in the steps below. Get ready for truly light and airy results!
Why You’ll Love These Cinnamon Pumpkin Pancakes with Almond Milk
These pancakes are the ultimate cozy treatperfect for chilly mornings or a weekend brunch that feels like a warm hug. Here’s why you’ll want to make them over and over:
Fluffy and Light: Thanks to the baking powder and just the right mix of wet and dry ingredients, these pancakes puff up beautifully.
Dairy-Free Delight: Made with almond milk, they’re a great choice for anyone avoiding dairy.
Fall in Every Bite: Pumpkin purée and cozy spices like cinnamon, ginger, and nutmeg make these the ultimate fall breakfast recipe.
Simple Ingredients: Everything comes together with pantry staples, no fancy shopping required.
Key Ingredients and Substitutions
The ingredients list is simple, but each one plays an important role in creating the perfect stack of pancakes. Let’s break them down:
Pure Pumpkin Purée: For that signature flavor and natural moistness. Stick with canned pumpkin like Libby’s for convenience.
Unsweetened Almond Milk: Keeps things dairy-free while adding a subtle nuttiness. You can use other non-dairy milks, but the texture may vary slightly.
Warm Spices: Cinnamon, nutmeg, and ginger bring autumn right into your kitchen.
Baking Powder and Baking Soda: These are the secret to fluffy pumpkin pancakes that rise perfectly every time. Fresh leavening agents make a big difference!
Melted Coconut Oil: Adds richness and keeps the pancakes moist. Butter is a fine substitute if you’re not dairy-free.
Ingredient
Purpose
Substitution
Almond Milk
Dairy-free base
Oat milk or soy milk
Coconut Oil
Moisture
Unsalted butter or avocado oil
Pumpkin Purée
Flavor + texture
Mashed sweet potato or butternut squash purée
How to Make These Easy Pumpkin Pancakes (Step-by-Step)
This recipe is beginner-friendly! Just follow these simple steps, and you’ll have a warm stack of fluffy pumpkin pancakes before you know it:
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This ensures your spices are evenly dispersed.
Whisk Wet Ingredients: In a medium bowl, combine room-temperature almond milk, pumpkin purée, brown sugar, egg, melted coconut oil, and vanilla extract. Stir until smooth.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently stir until just combineddon’t overmix! A few lumps in the batter are fine.
Cook the Pancakes: Heat a nonstick skillet over medium-low heat. Grease lightly with coconut oil. Scoop ⅓ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form, then flip and cook another 2-3 minutes until golden.
Step
Action
Tips
1
Mix dry ingredients
Whisk thoroughly for even spice distribution.
2
Combine wet ingredients
Use room-temperature almond milk to prevent clumps.
3
Combine wet and dry
Fold gently; overmixing leads to dense pancakes.
4
Cook pancakes
Adjust heat to avoid burning while cooking through.
Serving and Storing Your Pancakes
Now for the fun partserving! Stack these Cinnamon Pumpkin Pancakes with Almond Milk on a plate, drizzle with warm maple syrup, and (if you’re feeling festive) top with chopped toasted pecans. A dusting of extra cinnamon takes them over the top.
Leftover pancakes: Cool completely, then layer them with parchment paper in an airtight container. They’ll stay fresh in the fridge for 3 days or freeze for up to 2 months.
To reheat: Pop them in the toaster, microwave for 20 seconds, or warm in a skillet.
Storage Method
Duration
Reheating Tip
Refrigerator
3 days
Microwave for 20-30 seconds.
Freezer
2 months
Toast directly from frozen for crispy edges.
Expert Insight: Benefits of Cinnamon Pumpkin Pancakes with Almond Milk
These Cinnamon Pumpkin Pancakes with Almond Milk are more than just a treat; they offer a wholesome start to your day. They bring together the comforting warmth of spices and the natural goodness of pumpkin, all within a dairy-free framework that’s gentle on digestion. Almond milk contributes a delicate creaminess while keeping the pancakes wonderfully light, making them a superb choice for a nutritious and satisfying breakfast.
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Perfecting Cinnamon Pumpkin Pancakes with Almond Milk
Achieving truly light and fluffy pancakes can be a delightful journey of trial and error. After several attemptsincluding one batch that turned out disappointingly denseI finally perfected the balance for these Cinnamon Pumpkin Pancakes with Almond Milk. The “simple trick” I discovered is twofold: **never overmix the batter** (a few lumps are perfectly fine!), and **ensure your leavening agents (baking powder and baking soda) are fresh and active**. This careful, tasty progress has resulted in a recipe that consistently delivers fluffy, fragrant pancakes, ready for your morning table.
FAQs ( Cinnamon Pumpkin Pancakes with Almond Milk )
Can I use different milk instead of almond milk?
Yes, you can substitute almond milk with other non-dairy options like oat or soy milk for a similar texture and flavor. Dairy milk also works if you don’t need a dairy-free version. Just use the same amount to keep the batter consistency right for fluffy pancakes.
How do I make the pancakes fluffy?
To get fluffy pancakes, avoid overmixing the batterstir until just combined so some lumps remain. Also, make sure your baking powder is fresh and cook pancakes on medium heat for even rising. Let the batter rest a few minutes before cooking to activate the leavening agents.
Can I make this recipe gluten-free?
Definitely. Substitute the all-purpose flour with a gluten-free blend designed for baking. Make sure it contains xanthan gum or a similar binder to maintain the right texture. The batter may be slightly thinner, so adjust liquid amounts if needed.
What is the best way to store leftovers?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them separated by parchment paper in a freezer bag. Reheat gently in a toaster or skillet to restore their soft texture without drying out.
Can I add other spices or toppings?
Yes, feel free to enhance the flavor with spices like nutmeg or allspice for a warm fall touch. Toppings such as maple syrup, chopped nuts, or fresh fruit pair well with this dish. Just keep additions balanced so they complement, rather than overpower, the pumpkin flavor.
Conclusion
In just about 20 minutes, these Cinnamon Pumpkin Pancakes with Almond Milk transform simple ingredients into fluffy, tender stacksa perfect taste of autumn on your plate. You’ll adore their light, yet wonderfully cozy texture, and the comforting fall flavors that make them a family favorite.
Remember, this recipe is adaptable: easily swap almond milk for oat or soy, or elevate your stack with crunchy chopped pecans or walnuts. And here’s a pro-tip from my kitchen: leftover pancakes reheat brilliantly in a toaster or microwave, coming out perfectly warm and soft every time. These versatile pumpkin pancakes are destined to become a staple among your go-to fall breakfast recipesdairy-free, delightful, and always a crowd-pleaser.
I encourage you to give this recipe a try! Share your photos, your personal twists, and how you make these healthy pumpkin pancakes uniquely your own. Did the aroma of cinnamon and pumpkin fill your home with happy memories? Pass this cozy recipe along, and keep the tradition of homemade, heartwarming breakfasts alive for everyone you cherish.
Thomas Baker
Cinnamon Pumpkin Pancakes with Almond Milk: Delicious and Easy Recipe
Enjoy these Cinnamon Pumpkin Pancakes with Almond Milk that are perfect for a cozy breakfast. This recipe offers Dairy-Free Pumpkin Pancakes that are both healthy and flavorful, making it an excellent choice for a nutritious start to your day. Whip up these Healthy Pumpkin Pancakes easily with simple ingredients for a fall-inspired treat.
1 1/4 cups unsweetened almond milk (room temperature, about 70°F gives a smoother batter)
1/2 tsp ground ginger
1 1/2 tsp vanilla extract
1/4 tsp sea salt
1 1/2 cups all-purpose flour
1/2 cup pumpkin purée
1/2 tsp baking soda
1/4 cup brown sugar
1/4 tsp ground nutmeg
2 tbsp melted coconut oil (plus extra for greasing)
1 tsp ground cinnamon
1 large egg
Maple syrup
Chopped toasted pecans (optional)
Method
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
Mix Wet Ingredients: In a separate bowl, whisk together almond milk, pumpkin purée, brown sugar, egg, melted coconut oil, and vanilla extract.
Combine Batter: Pour wet ingredients into dry ingredients and stir gently until just combined; batter may be slightly lumpy.
Cook the Pancakes: Heat a nonstick skillet over medium-low heat and grease with melted coconut oil. Pour ⅓-cup batter portions onto skillet. Cook 2-3 minutes until bubbles form and edges look dry. Flip and cook 2-3 minutes more until golden and puffed.
Serve and Garnish: Stack pancakes on plates, drizzle with maple syrup and top with chopped toasted pecans if desired. Sprinkle extra cinnamon for a festive touch.
Notes
Use room temperature almond milk for smoother batter. Avoid overmixing the batter to keep pancakes fluffy. Test heat with a single pancake before cooking the rest. Store leftovers in the fridge for up to 3 days and reheat gently.
