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.
- 295.73 ml all-purpose flour (or combination of the two) or 295.73 ml whole wheat pastry flour (or combination of the two)
- 9.85 ml baking powder
- 7.39 ml pumpkin pie spice (or you can use 1/2 teaspoon each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of c)
- 1.23 ml ground cinnamon
- 1.23 ml salt
- 29.58 ml brown sugar, firmly packed
- 78.07-118.29 ml pumpkin puree
- 29.58 ml oil (I used grapeseed)
- 1 large egg
- 236.59 ml 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.