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A stack of four gingerbread pumpkin pancakes on a plate.
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Gingerbread Pumpkin Pancakes

These gingerbread pumpkin pancakes are the perfect mash-up of fall and winter flavors in a cozy and nutritious breakfast.
Course Breakfast
Cuisine American
Keyword gingerbread pumpkin pancakes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Calories 255kcal
Author Snacking in Sneakers

Ingredients

  • 1 cup rolled oats (certified gluten-free if necessary)
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon baking powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ⅛ teaspoon salt
  • ¾ cup plain almond milk (or any milk of your choice)
  • ⅓ cup pumpkin puree
  • 1 large egg
  • 1 tbsp molasses

Instructions

  • Add all of the ingredients to a blender cup and blend until smooth.
  • Heat a large skillet over medium-low heat. Grease the pan with cooking spray or a little oil. Add the batter to form several pancakes approximately 4 to 5 inches in diameter. (Work in batches; do not crowd the pan).
  • Cook pancakes for 2 minutes, then flip and cook for another 1-2 minutes until cooked through. Repeat with remaining batter. Enjoy!

Notes

  • If the pancake batter seems too thick, add an additional splash of almond milk and blend again.
  • This recipe makes about six small-medium pancakes. You can obviously alter the sizing to make fewer large pancakes, or more silver dollar pancakes.
 
Nutrition analysis (approximate for smaller serving of half the recipe): 255 calories, 6.5 g fat, 1.5 g saturated fat, 360 mg sodium, 41 g carbohydrate, 6 g fiber, 9.5 g sugar, 9.5 g protein, Vitamin D: 7%, Calcium: 23%, Iron: 20%, Potassium: 9%
Nutrition analysis (approximate for full recipe): 510 calories, 13 g fat, 3 g saturated fat, 725 mg sodium, 81 g carbohydrate, 12 g fiber, 19 g sugar, 19 g protein, Vitamin D: 14%, Calcium: 46%, Iron: 41%, Potassium: 19%

Nutrition

Calories: 255kcal