Prep 10 mins
Cook 10 mins
I adapted this recipe from one created by Martha Stewart. Too keep them fluffy, go with the lesser amount of pumpkin (which just offers a hint of pumpkin flavor) and use all-purpose flour. But if you like them more pumpkin-y or prefer a dense pancake, feel free to increase the pumpkin and / or go with a heartier flour blend.
- 1 1⁄4 cups all-purpose flour (or combination of the two) or 1 1⁄4 cups whole wheat pastry flour (or combination of the two)
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons pumpkin pie spice (or you can use 1/2 teaspoon each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of c)
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 2 tablespoons brown sugar, firmly packed
- 1⁄3-1⁄2 cup pumpkin puree
- 2 tablespoons oil (I used grapeseed)
- 1 large egg
- 1 cup vanilla almond milk (rice milk, soymilk, or other milk alternative will also work, you can also substitute 1 cup of plain)
- Into a medium sized bowl, sift together the flour, baking powder, spices, and salt.
- In a separate bowl, combine the sugar, pumpkin, oil, and egg until homogenous.
- Stir in the milk alternative, followed by the flour mixture. Stir until just combined; no need to overmix, a few lumps are okay.
- Set that aside and heat a wee bit of oil in a skillet over medium or medium-low heat (depending on how finicky your stove is).
- Scoop about 1/4 cup of batter per pancake into the skillet and cook for roughly 3 minutes per side, give or take. The tops of the pancake will have bubbles breaking at the surface when it is time for that first flip.
- Serve topped with leftover cranberry sauce (as I did), pumpkin butter, or the traditional maple syrup.
- This batter also works well for waffles.