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Pumpkin Pancakes stacked on a white plate

Fall Pumpkin Pancakes

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  • Author: Chef Ani
  • Yield: 6 Pancakes (5 inches in diameter) 1x


  • 1 cup almond milk
  • 1 tablespoon lemon juice
  • 1 cup flour
  • 2 tablespoons all-natural cane sugar
  • 2 teaspoons baking powder
  • 1 tablespoon ground golden flaxseed (optional)
  • 1/2 teaspoon ground cinnamon (Ceylon)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon sea salt (optional)
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (Libby’s 100% Pumpkin)
  • 1 tablespoon coconut oil, melted


  • In a small bowl, mix almond milk and fresh lemon juice.  Let it sit for a few minutes until curdled.  
  • In a medium-size bowl, sift the flour. Add sugar, salt, baking powder, (flaxseed), cinnamon, ginger, allspice, and salt.  Stir to combine.
  • Once the milk and lemon juice have curdled, add the vanilla extract.
  • Make a well in the middle of the flour mixture and add the pumpkin puree, the curdled milk mixture, and the melted coconut oil. Stir until just combined. Do not over mix. It should be lumpy.
  • Heat a skillet until a drop of water sizzles when dropped on it. Cook the pancakes till golden brown on each side.  


Tip #1: It is important to curdle the milk. You do this by adding lemon juice to the milk. It usually takes only a few minutes before the milk is ready to go. There are a few milk brands out there that do not curdle, so be sure to pick one that does. I used Silk Almond milk for this recipe. When the milk has curdled, gently add the other wet ingredients to the milk. Be sure not to over stir; you want to keep the milk curdled.  
Tip #2: If you prefer your pancakes a little fluffier, cool slightly on a cooling rack before stacking, or enjoy as they come off the griddle.  
Tip #3: If I have leftover pancakes, which does not often happen, I freeze the pancakes with a small piece of parchment paper between each pancake. When I am ready, I remove one at a time from my freezer and pop it in my toaster for a fantastic quick and easy breakfast treat.  
It’s a great way to make a busy morning go a little smoother.  
Tip #4: I have added ground golden flax seeds as an option in this recipe. Flax seeds are rich in omega 3 and high in fiber, adding to the nutritional value. It is an easy recipe to hide some fiber, as the color of the pumpkin and spice makes it hard to detect.