Autumn Harvest Pancakes always remind me of those crisp mornings when the leaves turn golden, and the air smells like apples and cinnamon. I first made these pancakes one chilly morning when I wanted something warm and comforting to start the day. As I mixed the batter, I could already imagine the sweet aroma filling my kitchen. The combination of pumpkin, cinnamon, and a touch of nutmeg in these Autumn Harvest Pancakes brings all the best flavors of fall together.
How the Recipe Came About
I got the idea for Autumn Harvest Pancakes when I visited a local farm stand one autumn. There were pumpkins and fresh apples everywhere, and I thought, why not put all these wonderful fall ingredients into one dish? I knew pancakes would be the perfect base. I started experimenting in the kitchen, adding pureed pumpkin to my usual pancake batter and tweaking the spices until it tasted just like fall on a plate.
Perfect for Family Gatherings
Autumn Harvest Pancakes quickly became a family favorite. They’re great for a weekend brunch or even as a special weekday breakfast treat. I love making a big stack of them and serving them with warm maple syrup and a sprinkle of chopped pecans. It’s the kind of dish that brings everyone around the table, talking, laughing, and enjoying each bite. The pancakes are fluffy, moist, and full of flavor — perfect for sharing.
Now, every fall, Autumn Harvest Pancakes are a tradition in my house. The recipe has stayed the same since that first day I made them, and every time I cook them, it feels like welcoming the season all over again. It’s amazing how something as simple as pancakes can bring so much warmth and happiness to a morning. The best part? They freeze well, so I always have some on hand for those busy days when I need a quick taste of autumn!
Table of Contents
Chef’s Notes-Autumn Harvest Pancakes
- Stir the batter gently to keep it fluffy. Overmixing can lead to dense, tough pancakes.
- Let the batter rest for a few minutes before cooking. This allows the baking powder to activate, making the pancakes fluffier.
- Make sure your griddle is hot enough (medium heat) but not too high to prevent the pancakes from browning too quickly on the outside while staying raw inside.
- For added warmth, sprinkle a little extra cinnamon or add pumpkin spice for a deeper autumn flavor.
- These pancakes freeze beautifully. Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, store them in a zip-top bag for up to a month. Reheat in the toaster or oven.
- If you’re using vegan whipped cream, chill the pancakes for a few minutes before adding it. This prevents the whipped cream from melting too quickly.
Autumn Harvest Pancakes
Dive into the flavors of fall with our Autumn Harvest Pancakes! These vegan delights are infused with rich pumpkin and warm spices, offering a comforting and nutritious start to your morning. Perfectly fluffy and irresistibly flavorful, they’re a must-try for any pancake lover. Whether you’re a seasoned vegan or just exploring plant-based breakfasts, these pancakes promise satisfaction and a taste of the season’s best. Get ready to elevate your breakfast game with this simple and customizable recipe that’s sure to become a family favorite!
4
servings10
minutes15
minutes207
kcal25
minutesKeep the screen of your device on
Ingredients
- Wet Ingredients
3/4 cup pumpkin puree
1 cup almond milk or your preferred plant-based milk
1/2 cup water
2 tablespoons melted coconut oil or applesauce
2 tablespoons pure maple syrup
1 tsp vanilla extract
- Dry Ingredients
1 1/2 cups whole wheat pastry flour or all-purpose flour
1 tablespoon baking powder
1/2 tsp sea salt
1 tsp cinnamon
1 tsp ginger powder
1/4 tsp nutmeg
- Alternative Ingredients:
Pumpkin Puree: Can substitute with sweet potato puree.
Almond Milk: Use oat milk hemp milk, or any other plant-based milk.
Coconut Oil: Replace with canola oil or another neutral vegetable oil.
Maple Syrup: Use agave nectar or a liquid sweetener of choice.
Whole Wheat Pastry Flour: Substitute with gluten-free flour blend for gluten-free option.
Maple Syrup: Use regular sugar or another sweetener for different sweetness levels.
Directions
- Mixing Wet Ingredients: In a spacious mixing bowl, combine the pumpkin puree, almond milk, water, melted coconut oil or applesauce, maple syrup, and vanilla extract. Whisk thoroughly until the mixture is smooth and homogeneous. (Approx. 3 minutes)
- Combining Dry Ingredients: In a separate bowl, sift together the whole wheat pastry flour, baking powder, sea salt, cinnamon, ginger powder, and nutmeg. Ensure there are no lumps for an even texture. (Approx. 2 minutes)
- Creating the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently with a large spoon. Mix until just combined, allowing a few small lumps to remain for fluffiness. Avoid overmixing to keep the pancakes tender. (Approx. 2 minutes)
- Preparing the Griddle: Heat a large griddle or nonstick pan over medium-high heat. Lightly grease with a splash of oil or use a nonstick spray to prevent sticking. (Approx. 2 minutes)
- Cooking the Pancakes: Pour approximately 1/3 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip carefully and cook the other side until golden brown, about 1-2 minutes each side. (Approx. 5 minutes per batch)
- Serving Suggestions: Serve the warm pancakes with vegan whipped cream, extra maple syrup, vegan butter, chopped pecans, or a drizzle of vegan caramel. For a sweet twist, stir in chocolate chips into the batter before cooking. (Optional steps as desired)
Equipment
- mixing bowls
- whisk
- large spoon
- griddle
- Nonstick Pan
- measuring cups and spoons
Nutrition Facts
- Calories: 207kcal
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 219mg
- Potassium: 369mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 6g
- Protein: 5g
- Vitamin A: 4921IU
- Vitamin C: 4mg
- Calcium: 165mg
- Iron: 2mg
FAQ-Autumn Harvest Pancakes
Can I make these pancakes gluten-free?
Yes! Substitute the whole wheat pastry flour with a gluten-free flour blend that includes xanthan gum for structure. The pancakes will be just as fluffy and delicious.
What can I use instead of pumpkin puree?
You can substitute the pumpkin puree with sweet potato puree or mashed ripe bananas for a different flavor profile.
How can I make these pancakes even healthier?
You can replace the coconut oil with unsweetened applesauce for a lower-fat version and use a sugar-free maple syrup alternative if watching sugar intake.
How do I store leftover pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze them for up to a month. Reheat in a toaster or microwave.
Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can prepare the wet and dry ingredients separately ahead of time and combine them just before cooking for optimal fluffiness.
