Pumpkin Almond Pancakes Recipe

Name: Pumpkin Almond Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Whole Wheat Flour; 1/2 cups Cake Flour; 2 teaspoons Baking Powder; 3/4 teaspoons Pumpkin Pie Spice; 1/2 teaspoons Ground Cinnamon; 3 Tablespoons Brown Sugar; 1 cup Plus 2 Tablespoons Almond Milk; 1 whole Egg; 1/2 cups Pure Pumpkin Puree; 1 Tablespoon Vegetable Oil; 1/2 cups Slivered Almonds Plus Extra For Garnish If Desired

Servings: persons

3/4 cups Whole Wheat Flour
1/2 cups Cake Flour
2 teaspoons Baking Powder
3/4 teaspoons Pumpkin Pie Spice
1/2 teaspoons Ground Cinnamon
3 Tablespoons Brown Sugar
1 cup Plus 2 Tablespoons Almond Milk
1 whole Egg
1/2 cups Pure Pumpkin Puree
1 Tablespoon Vegetable Oil
1/2 cups Slivered Almonds Plus Extra For Garnish If Desired

1
Combine flours, baking powder, spices, and sugar in a medium bowl.
2
In a large bowl, combine remaining ingredients. Add dry ingredients into the wet and mix to just combine.
3
Heat a large nonstick skillet over medium-high heat. Spoon about 1/2 cup sized scoops of batter onto the hot skillet and use the back of a spoon to spread evenly. Put as many onto the pan as will fit. You can make these in batches if needed. Cook for roughly 2-3 minutes on the first side, until bubbles appear on the top surface. Flip them and cook for an additional 2-3 minutes or until golden brown. Remove the cooked pancakes from the skillet and repeat with the remaining batter.
4
Serve garnished with additional slivered almonds and maple syrup (the pure stuff).
5
Nutrition Info per 2 pancakes:385 calories, 12 g fat, 13 g protein, 50 g carbohydrates, 7 g fiber

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3/4 cups Whole Wheat Flour, 1/2 cups Cake Flour, 2 teaspoons Baking Powder, 3/4 teaspoons Pumpkin Pie Spice, and more.

Yes, Pumpkin Almond Pancakes 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.

That's it — enjoy your meal!

Pumpkin Almond Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions