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CINNAMON PUMPKIN PANCAKES WITH ALMOND MILK centered hero view, clean and uncluttered
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 770
Ingredients Method Notes

Ingredients
  

  • 2 tsp baking powder
  • 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
 

  1. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
  2. Mix Wet Ingredients: In a separate bowl, whisk together almond milk, pumpkin purée, brown sugar, egg, melted coconut oil, and vanilla extract.
  3. Combine Batter: Pour wet ingredients into dry ingredients and stir gently until just combined; batter may be slightly lumpy.
  4. 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.
  5. 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.