Cinnamon Pumpkin Pancakes with Almond Milk: Delicious and Easy Recipe

Crispy edges, warm cinnamon notes, and that comforting sound of pancake batter sizzling on a hot skilletthese are the hallmarks of a perfect fall morning. These Cinnamon Pumpkin Pancakes with Almond Milk capture that essence perfectly. They’ve become a viral sensation for a reason: they’re dairy-free, surprisingly easy, and wonderfully fluffy.

Each bite of this golden stack delivers the rich flavor of pumpkin, a medley of warm spices, and the creamy texture lent by almond milk. A little canned pumpkin (not pie filling!) and your favorite flour are all it takes. It’s a simple recipe that tastes like a treasured family classic, but without any complicated steps or excessive cleanup. Dive into the full recipe for all the details!

We’ve perfected this recipe over numerous kitchen tests, ensuring light, tender pancakes every time. It’s now a cherished “forever-fall favorite” in our home. Trust us, you’ll want to add this one to your repertoire!

Why You’ll Love These Cinnamon Pumpkin Pancakes with Almond Milk

Imagine the flavors of autumn on a plate, and you’ll picture these pancakes. They’re incredibly soft, perfectly spiced with cinnamon and nutmeg, and infused with just enough pumpkin to evoke a cozy, comforting feeling. Plus, they’re naturally dairy-free thanks to almond milk, making them an excellent choice for those with lactose sensitivities. Their straightforward preparation makes them ideal for busy mornings when you crave something special yet effortless.

These pancakes also serve as a versatile canvas for your favorite toppings. Drizzle them with an abundance of maple syrup, scatter crunchy toasted pecans, or add a dollop of whipped coconut cream. Whether you’re fueling up after a busy morning or enjoying a relaxed weekend brunch, these pancakes are destined to become a household favorite. Best of all? They come together in under 30 minutes, from mixing to serving!

Key Ingredients & Tools

You won’t need any specialized equipment or exotic ingredients to make these delightful pancakes. Just a few pantry staples and a reliable nonstick skillet are all it takes!

(Note: Specific quantities for these ingredients will be found in the complete recipe card, typically accompanying this article.)

• Pumpkin Purée: Essential for both flavor and moisture. Always choose plain canned pumpkin purée, not pumpkin pie filling, which contains added sugars and spices. Libby’s is a consistent choice.
• Almond Milk: Unsweetened almond milk contributes to a creamy, dairy-free batter. For the smoothest results, ensure it’s at room temperature before mixing.
• Spices: A blend of ground cinnamon, ginger, and nutmeg creates that signature warm, autumnal aroma and taste. For an elevated flavor, consider grating fresh nutmeg.
• Melted Coconut Oil: This dairy-free fat adds richness to the pancakes without making them heavy. Allow it to cool slightly before adding to the wet ingredients to prevent scrambling the egg.
• Nonstick Skillet: Your best friend for perfect pancakes! Lightly grease it with a bit of coconut oil or butter to achieve those coveted crispy edges and prevent sticking.

Pro Tip for Baking: Accurate measurement is crucial for baking. Always spoon flour into your measuring cup and level it off with a straight edge for consistent results.

Step-by-Step Instructions

Here’s how to whip up these wonderfully fluffy, dairy-free pumpkin pancakes:

1. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg), and salt. Whisk them thoroughly to ensure all leavening agents and flavors are evenly distributed.
2. Prepare the Wet Ingredients: In a separate bowl, whisk together the almond milk, pumpkin purée, brown sugar, egg, melted and slightly cooled coconut oil, and vanilla extract until the mixture is smooth and well combined.
3. Combine the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold them together until just combined. A few lumps are perfectly normal and actually help create a tender pancakeavoid overmixing!
4. Cook Your Pancakes: Heat a nonstick skillet over medium-low heat and lightly grease it. Using a ⅓-cup measure, pour batter onto the hot skillet. Cook for 2–3 minutes, or until you see bubbles forming on the surface and the edges appear set. Flip the pancakes and cook for an additional 2–3 minutes, until golden brown and cooked through.

Quick Adjustment Tip: Always test your first pancake! This allows you to fine-tune the skillet temperature if needed, ensuring the rest of your batch cooks perfectly.

Pancake Cooking Reference Table

Step	Time	What to Watch For
Mixing Batter	5-7 minutes	Batter should be slightly lumpy, not overmixed.
Cooking First Side	2-3 minutes	Bubbles forming on the surface, edges look dry.
Cooking Second Side	2-3 minutes	Golden brown and set in the middle.

Pro Tips & Easy Variations

Ready to customize your pancakes? Here are some simple ways to make them your own:

• Make Them Gluten-Free: Easily substitute all-purpose flour with a 1-to-1 gluten-free baking blend. The result will be equally fluffy and delicious pumpkin pancakes.
• Extra Flavor Boost: Experiment with a pinch of ground cardamom, a dash of allspice, or the zest of half an orange for a unique aromatic twist.
• Boost the Protein: For a more substantial breakfast, stir in a scoop of vanilla protein powder (adjust liquid slightly if needed) or use a higher-protein flour like oat or almond flour in your blend.
• Creative Toppings: Elevate your stack with sliced fresh bananas, a dollop of creamy Greek-style coconut yogurt, or a sprinkle of dark chocolate chips for a touch of indulgence.

Prep-Ahead Strategy: For extra convenience, prepare the batter the night before. Cover it tightly and store it in the refrigerator. Give it a gentle stir before cooking in the morning.

Serving, Storage & Reheating

These pancakes are truly at their best served fresh and warm, piled high with your favorite toppings. But don’t worryleftovers are fantastic too, making for a quick and easy weekday breakfast!

• To Store: Place any leftover pancakes in an airtight container and refrigerate for up to 3 days.
• To Freeze: Allow the pancakes to cool completely, then layer them with small squares of parchment paper to prevent sticking. Transfer to a freezer-safe bag or container and freeze for up to 2 months.
• To Reheat: For optimal crispness and warmth, pop individual pancakes into a toaster, toaster oven, or warm skillet for a few minutes until heated through. Microwaving also works for a softer result.

Make these cinnamon pumpkin pancakes with almond milk a cherished part of your fall breakfast rotation, and you’ll quickly understand why they’re so beloved. They’re cozy, crowd-pleasing, and carry just the right amount of nostalgic comfort!

Expert Insight: The Appeal of Cinnamon Pumpkin Pancakes with Almond Milk

Incorporating almond milk into cinnamon pumpkin pancakes not only adds a subtle nuttiness but also creates a lighter, dairy-free texture. The warming spice of cinnamon paired with pumpkin enriches flavor while providing antioxidants, making this recipe both delicious and nourishinga smart choice for seasonal breakfasts.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

Behind the Recipe: The Journey to Fluffy Cinnamon Pumpkin Pancakes with Almond Milk

Achieving the perfect fluffy pancake takes dedication! After several morning experimentssome ending with dense pancakes and others with a sticky panI finally perfected these cinnamon pumpkin pancakes with almond milk. The process involved meticulous testing of ingredient ratios and cooking temperatures. The result is a consistently light, airy, and warmly spiced pancake that truly elevates any breakfast spread.

FAQs ( Cinnamon Pumpkin Pancakes with Almond Milk )

Print