Name: Pumpkin Cinnamon Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1 cup AP flour; 1 tbsp baking powder; pinch of salt; ½ tsp cinnamon; 1 cup almond milk; 1 egg (separated); ¼ cup pumpkin puree; 1 tbsp neutral oil; 1 tbsp brown sugar; extra oil (for the pan); walnuts (topping); maple syrup (topping)

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These delicious pumpkin cinnamon pancakes are the perfect way to introduce a little bit of fall into your mornings! They are the perfect brunch recipe, even in the middle of summer!;)

Fall always has been and always will be my favorite season. The combination of yummy baked goods, a change in weather, which is really necessary in Texas, and FOOTBALL SEASON makes it the part of the year that I look forward to every single year.

You’re probably thinking, why is this gal going on about fall? Were dead in the middle of May! Trust me, I’m not crazy. I understand what month it is! I just love fall so much that I felt the need to bring a little bit of it into the summer.

I can’t control a change in weather, as much as I wish I could (its so hot lol!), and the power to move move football season isn’t in my hands so, I’m left to my last resort. Baking some yummy goods!

How To Make Fluffy Pancakes

The worst thing you can do is make a flat + dense pancake. Because pumpkin puree is a naturally dense food, that can be especially difficult to avoid. But, no worries! I fix that issue in this recipe a couple of ways.

Beat the Egg Whites

First, beat your egg whites. I separate the egg yolks from the whites, and beat the life out of the whites until they have caught some air and become fluffy. Then I fold the whites into the already ready batter.

Adding Excessive Amounts of Leavener

Second, is adding a lot of leavener. And when I saw a lot, I mean A LOT! For this medium sized batch, I use a hole tablespoon of baking powder. But trust me on this one! It really is necessary.

Cooking Specifics

Lastly, is something that I do while cooking. Do not forget this part because it will change the pancakes more than you would think! 😉 Put your batter into the frying pan and cover it with a lid to allow the batter to rise as much as possible. It may seem a bit excessive but I swear its worth it!

Best Pancake Toppings

A combo of maple syrup and some chopped walnuts is really the only way to go for these bad boys. The maple syrup has that perfect fall taste that rounds out the pancakes SO WELL! The walnuts serve the purpose of adding some texture to the breakfast. Without them, the pancakes really are just a single texture. And while its not bad, the walnuts defiantly add something! 🙂

Pumpkin Cinnamon Pancakes Recipe

AuthorbasilanddillDifficultyBeginner

Yields3 Servings

Prep Time10 minsCook Time20 minsTotal Time30 mins

1 cup AP flour

1 tbsp baking powder

pinch of salt

½ tsp cinnamon

1 cup almond milk

1 egg (separated)

¼ cup pumpkin puree

1 tbsp neutral oil

1 tbsp brown sugar

extra oil (for the pan)

walnuts (topping)

maple syrup (topping)

Begin by separating the egg's yolk and whites into separate bowls. In the bowl with the egg yolk mix in flour, baking powder*, salt, cinnamon, almond milk, neutral oil, and brown sugar until almost smooth**.

Whip the egg whites until fluffy, white, and foamy. (They should almost have soft peaks.) Softly for the egg whites into the big bowl of batter.

Heat up a large skillet on medium-high heat and drizzle a little bit of oil. Pour batter onto the pan with a measuring cup to form pancakes and cover it with a lid. When the pancakes have bubbles on top, open the lid, flip and close again. Let those cook until cooked all the way through. Continue with the rest of the batter

Right off the pan spread a little bit of butter onto each pancake. Let it melt then top with chopped walnuts and maple syrup. Serve and enjoy! <3

Ingredients