All Recipes, Breakfast, Dairy Free, Gluten-Free

Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin anything

Did I mention yet it’s pumpkin season? Now you don’t need a reminder, do you? I just love, love, love pumpkin recipes. And since it’s October and we now can officially enjoy anything pumpkin, I’ll throw in another delicious recipe: pumpkin pancakes! Because we also love pancakes. For breakfast, lunch or dinner.

These pumpkin pancakes are very easy to make, especially if you have pumpkin puree ready to use. You can use canned pumpkin, but fresh homemade pumpkin puree, without any additives, is so much better. These pancakes are so light and fluffy. And, they are also gluten and dairy free.

What do you need?

250 g pumpkin puree

1 egg

250 ml coconut milk (carton, not a can)

1 tbsp coconut blossom sugar

1 tsp baking powder (GF if needed)

150 g buckwheat flour

1/2 tsp salt

1 tsp cinnamon

If you don’t need/want to go dairy free or you don’t like coconut milk, you can swap it for any other milk you like. The same goes for the buckwheat flour. You can use regular AP flour, whole wheat, a GF flour blend or spelt flour.

Instructions

Put the pumpkin puree and the egg into a large bowl.

Pumpkin Pancakes

Whisk well.

Pumpkin Pancakes

Add the coconut milk and mix well.

Pumpkin Pancakes

Then add the sugar, baking powder, flour, salt and cinnamon.

Pumpkin Pancakes

Mix well, using a whisk.

Pumpkin Pancakes

Let rest for 10 minutes.

Heat up a little bit of butter or oil in a frying pan and pour in the desired amount of batter. I use an ice cream scoop to portion the batter.

Pumpkin Pancakes

Bake on medium heat until the bottom is done and bubbles are formed on the top and they burst open. Then flip the pancakes.

Pumpkin Pancakes

Enjoy with your favorite toppings. We have a few, such as powdered sugar, (maple) syrup or chocolate spread. Maybe a bit weird, but I confess: I also like it with peanut butter. Now don’t roll your eyes! The sweet taste of the pumpkin, the spiciness of the cinnamon and the saltiness of the peanut butter go very well together. Try it!

Pumpkin Pancakes

Enjoy!

Pumpkin Pancakes
Pumpkin Pancakes
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Pumpkin Pancakes

Servings 9 pancakes
Author Nicole

Ingredients

  • 250 g pumpkin puree
  • 1 egg
  • 250 ml coconut milk (carton, not a can)*
  • 1 tbsp coconut blossom sugar
  • 1 tsp baking powder (GF if needed)
  • 150 g buckwheat flour**
  • 1/2 tsp salt
  • 1 tsp cinnamon***

Instructions

  1. Put the pumpkin puree and the egg into a large bowl. Whisk well.

  2. Add the coconut milk and mix well.

  3. Then add the sugar, baking powder, flour, salt and cinnamon.

  4. Mix well, using a whisk.

  5. Let rest for 10 minutes.

  6. Heat up a little bit of butter or oil in a frying pan and pour in the desired amount of batter. I use an ice cream scoop to portion the batter.

  7. Bake on medium heat until the bottom is done and bubbles are formed on the top and they burst open. Then flip the pancakes.

  8. Enjoy with your favorite toppings.

Recipe Notes

*Can be swapped for any other type of milk.

**Other flours (AP, whole wheat, spelt, GF blend) work fine as well.

***Try pumpkin spice or add a bit of nutmeg.

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8 Comments

  • Reply

    Kreanimo

    October 5, 2017

    Dat krijg ik hier vast ook verkocht 😊

    • Reply

      Nicole

      October 5, 2017

      Oh, echt wel!

  • Reply

    nicole orriens

    October 6, 2017

    Ze zien er heel goed uit zeg. En ook best heel stevig.

    • Reply

      Nicole

      October 7, 2017

      Dank je wel, Nicole. Dat stevig valt trouwens best mee, zijn toch wel lekker licht en vallen ook niet te zwaar op de maag.

  • Reply

    Cynthia

    October 7, 2017

    Ik houd van pompoen, en heb ze in deze hoedanigheid nooit gegeten. Mmm, toch eens proberen!

    • Reply

      Nicole

      October 7, 2017

      Als je van pompoen houdt, dan is dit zeker lekker!

  • Reply

    Krystle/Batboy

    October 9, 2017

    Wij hebben nog nooit pompoen gegeten. Die pannenkoekjes lijken me erg lekker met stroop.

    • Reply

      Nicole

      October 9, 2017

      Ze zijn héérlijk met stroop!

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