Get ready to transform your breakfast routine with these irresistible Perfect Pumpkin Pancakes that are not just delicious, but also gluten-free and packed with seasonal flavor! Imagine waking up to a plate of fluffy, golden pancakes that smell like autumn and melt in your mouth - these almond flour pumpkin pancakes are about to become your new weekend obsession. Whether you're a health-conscious foodie or just craving a comforting breakfast that feels like a warm hug, this recipe is your golden ticket to morning magic.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 2 eggs
- 1/4 cup milk (or dairy-free alternative)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1 tablespoon maple syrup
- Butter or oil for cooking
Instructions
- In a large mixing bowl, combine almond flour, baking powder, and pumpkin spice. Whisk these dry ingredients together until well blended and free of lumps.
- In a separate medium bowl, thoroughly mix pumpkin puree, eggs, milk, and maple syrup until smooth and fully incorporated. The mixture should have a consistent, creamy texture.
- Pour the wet ingredients into the dry ingredients, gently folding them together using a spatula. Mix until just combined, being careful not to overmix. Some small lumps are acceptable and will help maintain a tender pancake texture.
- Let the batter rest for 3-5 minutes to allow the almond flour to absorb moisture and the baking powder to activate, which will help create fluffier pancakes.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to lightly coat the cooking surface.
- Using a 1/4 cup measure, pour batter onto the heated surface. Cook pancakes for 2-3 minutes until small bubbles form on the surface and edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown. Adjust heat as needed to prevent burning.
- Transfer cooked pancakes to a warm plate. Repeat with remaining batter, adding more butter or oil to the pan between batches.
- Serve warm, garnished with additional maple syrup, a sprinkle of pumpkin spice, or optional toppings like chopped nuts or whipped cream.
Tips
- Temperature is Key: Always use a medium-low heat to prevent burning and ensure even cooking.
- Rest Your Batter: Those crucial 3-5 minutes of resting allow the almond flour to absorb moisture, creating lighter, fluffier pancakes.
- Don't Overmix: Gently fold wet and dry ingredients just until combined - lumps are your friend for tender pancakes!
- Use a Non-Stick Surface: This ensures easy flipping and prevents sticking.
- Watch for Bubbles: Small bubbles forming on the surface are your signal that it's time to flip.
- Keep Pancakes Warm: Stack cooked pancakes on a plate in a low-temperature oven (200°F) to keep them warm while cooking the batch.
- Get Creative with Toppings: Try pecans, a dollop of whipped cream, or a sprinkle of extra pumpkin spice for added excitement.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 11g
Fat: 23g
Saturated Fat: 3g
Cholesterol: 95mg
