Pumpkin goodness and fluffy pancakes… a match made in Heaven! My Fluffy Pumpkin Pancakes will not only impress the grain-free crowd but your family and friends that think it’s “weird” to give up grains too! Make a few batches on the weekend and freeze or refrigerate, then pop them in the toaster for a quick breakfast (or dessert)! You can’t go wrong with this recipe!
Pumpkin season is here and everywhere you go there is an assortment of pumpkin recipes. My blog has quite a few already such as my Pumpkin Chili, Pumpkin Patch Cutout Cookies, Pumpkin Gelato, Pumpkin Pie Mousse, Southern Pumpkin Delight, Pumpkin Creme Brulee and Curried Pumpkin Bisque! I guess I have a love for pumpkin that I never really thought of!
Oh, and here is my next Pumpkin recipe… Pumpkin Roll! I made a mini version last night and my son couldn’t resist it even if he was about to go to bed! Stay tuned for the recipe!
Well add this recipe to the top of the list of pumpkin recipes to make during Fall and Winter! Not only are they filled with pumpkin and spice, but they are light and fluffy just like my original Light and Fluffy Buttermilk Pancakes. The secret is using 3 types of leveners such as baking soda (and vinegar), baking powder and beaten egg white. This trio makes for the lightest and fluffiest pancakes around.
Like all of my recipes, this one can be modified to fit your specific dietary needs and goals. Here are a few modifications that I KNOW will work. If you modify it in any other way, please let me know in the comments below.
- Sweetener: Use any sweetener you choose. Be sure to check out THIS post about why I use stevia and VERY small amounts of either raw honey or organic coconut sugar in recipes. As always, taste EVERY layer for sweetness and adjust the sweetness to your liking.
- Nut-Free: For nut-free, substitute ground raw sunflower seeds in the place of the almond flour, it’s that easy.
- Dairy-Free: Use coconut milk or almond milk and add 1/2 tsp. apple cider vinegar to the batter. I used THIS brand of coconut milk. Also use ghee or expeller pressed coconut oil instead of butter.
- Liquid: Really you can use any milk/liquid you have on hand instead of the Homemade Buttermilk. Just add a total of 1/4 cup plus the 1/2 tsp. apple cider vinegar directly to your pancake batter.
- Waffles: Use your favorite waffle iron to make this recipe.
- Nuts: Top your pancakes with chopped walnuts or pecans before flipping for a nice nutty crunch.
Also feel free to use all sour cream or all milk but just be sure to add the vinegar to your batter! Want more pumpkin? Add an addition 2 tbsp. of pumpkin in the place of 2 tbsp. of your dairy. The pancakes won’t be quiet as fluffy but still delicious!
Topping, Filling and Serving Suggestions
The sky is the limit when it comes to toppings or filling but here are some suggestions:
- Butter… lots of butter! I actually like salted butter if the pancakes are sweet, its a nice contrast.
- Cinnamon Honey Butter: Melt 2 tbsp. butter (again, salted or unsalted) and add 1/2 tbsp. of honey, 1/4 tsp. cinnamon and extra sweetener if so desired. Stir and then pour it on. So good.
- Pumpkin Roll Pancakes: Use THIS cream cheese filling recipe and top your pumpkin pancakes, yum!
- Top with fried apples cooked in butter and cinnamon.
- Top with chopped pecans or walnuts.
- Just a dab of all fruit strawberry or fruit preserves.
Also consider using these pancakes as a biscuit for a breakfast sausage patty. Seriously, McDonald’s doesn’t have anything on this combination! Looking for a delicious Breakfast Sausage recipe? Be sure to check out my cookbook, Comforting Eats!
To reheat, pop these bad boys in a toaster on a light setting and you will have sweet, pumpkiny pancakes or waffles that are fluffy on the outside and crispy on the outside.
Makes 8 sand dollar size pancakes
- 3/4 cup almond flour (I use Honeyville)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. cinnamon
- 3/4 tsp. pumpkin pie spice
- Pinch of salt
- 1/8 tsp. Stevia Select or sweetener of choice, to taste
- 2 large pastured eggs, separated
- 2 tbsp. cooked pumpkin (fresh or canned)
- 2 tbsp unsalted butter or ghee, melted
- 1/4 cup Thick Homemade Buttermilk (see recipe below)**
- 1/2 tsp. pure vanilla extract
- 1 tsp. honey (optional)
- Butter for frying pan/skillet (salted or unsalted)
Blend dry ingredients in a medium bowl. In a separate bowl, beat egg whites with hand mixer until SOFT peaks form. Add egg yolks, pumpkin, butter, buttermilk and vanilla to dry ingredients. Blend well until all ingredients are incorporated. Gently fold egg whites into pancake batter. Do not over mix.
SHORT CUT: Place ALL ingredients in a blender and blend for 60-90 seconds or until smooth.
Heat skillet or frying pan on medium heat. Add 1/2-1 tbsp of SALTED butter to pan. Using medium scoop (3 tbsp.), scoop batter into preheated pan, 2-3 inches apart. Cook for about 2-3 minutes or until bottom edges begin to brown. Carefully flip and cook another 1-2 minutes. (Cooking times will vary.)
For waffles: Use 1/4-1/3 cup of batter and pour into oiled waffle iron. Follow directions according to waffle maker.
- Nutrition per pancake including honey: 80 Calories, 7 grams Fat, 2 Net Carbs, 0 grams Fiber, 2.5 gram Protein
**Homemade Thick Buttermilk
- 2 tbsp. whole milk (or unsweetened almond milk)
- 2 tbsp. sour cream
- 1/2 tsp. raw apple cider vinegar
Whisk ingredients together. Allow to set for at least 5 minutes before using. Double or quadruple the reicpes and store any leftovers for up to 1 week.
If running short on time, just add the individual ingredients for the Homemade Thick Buttermilk to your Fluffy Pumpkin Pancake batter.
See notes above about dairy-free.