Almost Martha’S Pumpkin Pancakes (Milk-Free) Recipe

Name: Almost Martha’S Pumpkin Pancakes (Milk-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour (or combination of the two) or 1 1/4 cups whole wheat pastry flour (or combination of the two); 2 teaspoons baking powder; 1 1/2 teaspoons pumpkin pie spice (or you can use 1/2 teaspoon each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of c); 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 2 tablespoons brown sugar, firmly packed; 1/3 - 1/2 cup pumpkin puree; 2 tablespoons oil (I used grapeseed); 1 large egg; 1 cup vanilla almond milk (rice milk, soymilk, or other milk alternative will also work, you can also substitute 1 cup of plain)

Servings: persons

1 1/4 cups all-purpose flour (or combination of the two) or 1 1/4 cups whole wheat pastry flour (or combination of the two)
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice (or you can use 1/2 teaspoon each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of c)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons brown sugar, firmly packed
1/3 - 1/2 cup pumpkin puree
2 tablespoons oil (I used grapeseed)
1 large egg
1 cup vanilla almond milk (rice milk, soymilk, or other milk alternative will also work, you can also substitute 1 cup of plain)

1
Into a medium sized bowl, sift together the flour, baking powder, spices, and salt.
2
In a separate bowl, combine the sugar, pumpkin, oil, and egg until homogenous.
3
Stir in the milk alternative, followed by the flour mixture. Stir until just combined; no need to overmix, a few lumps are okay.
4
Set that aside and heat a wee bit of oil in a skillet over medium or medium-low heat (depending on how finicky your stove is).
5
Scoop about 1/4 cup of batter per pancake into the skillet and cook for roughly 3 minutes per side, give or take. The tops of the pancake will have bubbles breaking at the surface when it is time for that first flip.
6
Serve topped with leftover cranberry sauce (as I did), pumpkin butter, or the traditional maple syrup.
7
This batter also works well for waffles.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour (or combination of the two) or 1 1/4 cups whole wheat pastry flour (or combination of the two), 2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice (or you can use 1/2 teaspoon each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of c), 1/4 teaspoon ground cinnamon, and more.

Yes, Almost Martha’S Pumpkin Pancakes (Milk-Free) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almost Martha’S Pumpkin Pancakes (Milk-Free)

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