Okay, okay. Prepare yourself because I’m about to share another pumpkin recipe.
I just can’t help it.
While I’m pretty sure this is the last pumpkin post of the year, I’m not making any promises.
I’m actually surprising myself this year with not getting sick of pumpkin. Usually, I get my fix after a few pumpkin recipes.
But not this year, apparently.
Can you say, “Yum”?
And, now, to add to that awesome list of pumpkiny goodness, I am sharing these tasty fresh pumpkin pancakes. Because pumpkin and pancakes need to be together.
These pumpkin pancakes are super duper yummy. They go wonderfully with just some pecans and pure maple syrup.
They’re also very moist, probably due to the pumpkin puree.
Speaking of pumpkin puree, I use freshly roasted pumpkin puree for these pancakes. And, well, for pretty much anything I make that has pumpkin. Which is like everything nowadays.
If you’ve never made your own puree, I highly recommend it — it’s super easy.
If all you have is canned pumpkin, that’s okay, too. Just make sure you use the canned pumpkin puree, not the canned pumpkin pie mix. The pie mix already has added spices so adding your own would be overkill.
And, while I do love pumpkin, double pumpkin spice is probably a bit much.
Using fresh pumpkin does create a different flavor and texture. The actual “pumpkin” is a little more mellow in flavor and color which I like. Canned pumpkin tends to be more dense and not as fluffy and velvety as the fresh stuff. I think that helps to make these fresh pumpkin pancakes even fluffier.
Canned pumpkin is unnaturally orange, too, which kind of freaks me out the more I make fresh pumpkin.
But I’m weird and get freaked out by silly things.
So, there you have it. I hope you enjoy these guys while the season lasts!
- 2 cups whole wheat pastry flour or buckwheat flour
- 2 tbsp coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
- 1 tsp nutmeg
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 1/4 tsp ground cloves
- 1 1/2 cups milk
- 1/4 cup buttermilk
- 1 cup pumpkin puree
- 1 egg
- 2 tbsp coconut oil
- 1/4 tsp vanilla extract
Combine the dry ingredients (flour, coconut sugar, baking powder, baking soda, allspice, nutmeg, cinnamon, ground ginger, sea salt, and ground cloves) in a large bowl and whisk to combine.
- In a separate bowl, combine the wet ingredients (milk, buttermilk, pumpkin puree, egg, coconut oil, and vanilla extract) and whisk to combine.
- Add the wet ingredients to the dry and stir together. Mix until just incorporated - try not to over-stir. It's okay if the batter is lumpy. Let the batter sit for 5 minutes.
- Heat a non-stick skillet of medium-high heat. Pour approximately 1/2 cup of the batter in the middle of the griddle and twirl pan in a circular motion to get the batter to spread out evenly to approximately a 5 inch circle. No need to add any additional oil to the pan since the batter already has coconut oil.
- Cook until bubbles begin to emerge from the center of the pancake and the sides of the pancake change from shiny to dull, approximately 3-6 minutes. Quickly slide a spatula underneath the pancake and flip over. Cook on this side for an additional 2-3 minutes, or until golden brown.
- To keep the pancakes warm while finishing up all the batter, you can place the pancakes on a cookie sheet lined with aluminum foil in the oven at 200 degrees.
- Serve hot, with some pure maple syrup.
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This post was last updated on December 4, 2015 to include a recipe video.