I caved. I had told myself this was going to be the year to leave the pumpkin spice to Starbucks and the sugary, overly sweet PSLs and instead play around with new spice combos. But I had leftover pumpkin pureé from the pumpkin-cacao frosting for my brother’s birthday cake and had a sudden out-of-control craving for pancakes. I couldn’t stop thinking about these TO DIE FOR pumpkin pancakes that I whipped up by accident last fall and… here we are a week later. Full disclosure — I’ve made them 6 times.
So easy (blitz, cook, eat), so simple (1 blender, 1 griddle, no mess) and so much fun (I’ve done a different topping combo each time — but ALWAYS include bee pollen cause it’s the bomb). Multiply the recipe if you’ve got company (or a hearty appetite) and change up some of the ingredients if you’ve got dietary restrictions (see notes in the recipe). Do what you need to do, but make these stat because this is the year of the PSP (Pumpkin Spice Pancake!).
Note: While you’ll end up with a few more utensils to wash, these pancakes can be made with a hand blender or even old school using a whisk.
- 1 egg*
- 2 tablespoons (32 g) pumpkin pureé (or leftover roasted squash)
- 25 g banana (about a 2” long piece) (or the same amount of additional pumpkin pureé for a more intense pumpkin flavour)
- 1 tablespoon (16 g) full fat coconut milk (or other milk of choice), or more as needed
- ¼ teaspoon pure vanilla extract
- 1 tablespoon (6 g) coconut flour**
- 3 tablespoons (15 g) almond flour (or other nut flour such as hazelnut)**
- ¼ teaspoon pumpkin spice blend
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon baking soda
- Optional: coconut oil or ghee for brushing the griddle
- Suggested toppings: raw honey, maple syrup, nut butter, tahini, bee pollen, chopped nuts, toasted pumpkin seeds, toasted coconut flakes, pomegranate seeds, raw cacao nibs, shaved chocolate
*For vegan version, omit egg and add an additional 3 tablespoons or so of milk, as needed to achieve the right (not too thick, not too runny) consistency.
**To make an all-coconut flour version, use 10 g (about 1 ½ tablespoons) coconut flour, and for an all-almond (or other nut) version, use 30-35 g (6-7 tablespoons) almond flour.
- Heat a large non-stick griddle or pan on medium-high heat and optionally brush with oil.
- Add all ingredients to an upright blender and blend until smooth. Pour batter on griddle (you can make one large pancakes or several smaller ones), and cook until pancakes are golden brown on one side, about 2-3 minutes. Flip and cook until fluffy and cooked through, 2 minutes longer.
- Transfer to a plate and serve with toppings of your choice.