Savory Pumpkin Pancakes
These pumpkin pancakes incorporate pureed roasted pumpkin and almond flour, resulting in a tender, slightly nutty pancake with a subtle earthiness. The batter is mixed until smooth and cooked on a hot skillet until golden brown, with crispy edges and a soft interior. They have an inviting autumnal appearance, often topped with additional pumpkin or savory toppings.
Equipment
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 cup almond flour preferably blanched
- 1/2 cup pureed roasted pumpkin unsweetened
- 2 large eggs beaten
- 1 tablespoon maple syrup optional, for a touch of sweetness
- 1/2 teaspoon ground cinnamon for warmth
- Pinch salt
Instructions
- Combine almond flour, pumpkin puree, eggs, maple syrup (if using), cinnamon, nutmeg, and a pinch of salt in a mixing bowl. Whisk until the mixture is smooth and fully combined, with no lumps. This batter should be thick but pourable; if it feels too stiff, add a splash of almond milk to loosen it slightly.
- Heat a non-stick skillet or griddle over medium heat. Once hot, lightly grease with a small amount of oil or butter. You should hear a faint sizzle when the batter is poured in.
- Using a scoop or ladle, pour about 1/4 cup of batter onto the skillet for each pancake. Spread gently if needed to form a round shape. Let cook for about 2-3 minutes until the edges look set and bubbles form on the surface.
- Flip the pancakes carefully using a spatula and cook for another 2-3 minutes on the second side, until golden brown and cooked through. You’ll notice a pleasant aroma of pumpkin and warming spices as they cook.
- Remove the cooked pancakes from the skillet and place them on a plate. Repeat with the remaining batter, adjusting heat as needed to prevent burning while maintaining a steady sizzle.
- Serve the pancakes warm, topped with your favorite garnishes like extra pumpkin, a drizzle of maple syrup, or a sprinkle of cinnamon. Their light, airy texture with crispy edges makes a cozy and satisfying breakfast.
Notes
For extra flavor, add a pinch of salt or vanilla extract to the batter. These pancakes can be stored in the refrigerator and reheated gently the next day.