Pumpkin Pancakes

Pumpkin Pancakes

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Recipe by thekeyesingredients.com Course: Breakfast


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  • The Pumpkin Part
  • 2 cups pumpkin puree

  • 1/4 cup organic butter

  • 1/4 cup pure maple syrup

  • 1/4 teaspoon nutmeg

  • 1 teaspoon cinnamon

  • 1 teaspoon ginger

  • The Pancake Part
  • 2 cups spelt flour

  • 2 Tablespoons baking powder

  • 1/2 teaspoon pink Himalayan salt

  • 2 Tablespoons coconut sugar

  • 3 eggs

  • 1½ cups milk (coconut or almond milk can be substituted for a dairy free option)

  • 1/2 cup coconut oil, more for frying

  • 1 Tablespoon vanilla


  • In a small sauce pan on low to medium heat mix pumpkin purée, butter, maple syrup, nutmeg, cinnamon and ginger
  • Allow to simmer about 5-10 minutes
  • Remove from heat and let cool
  • Separate eggs
  • In mixing bowl, whip the egg whites until peaks form and set aside
  • Beat yolks in a medium size bowl
  • Add milk, liquefied (run jar under hot water) coconut oil and vanilla to egg yolks and set aside
  • In a separate bowl, mix spelt flour, baking powder, salt and sugar together
  • Add dry ingredients to egg yolk mixture
  • Stir in cooled spiced pumpkin purée
  • Fold in egg whites
  • Heat about 1 teaspoon coconut oil in 10 inch fry pan on medium heat
  • Use a 1/4 measuring cup to spoon pancake mix (3 at a time) into fry pan
  • Flip when bubbles form to get golden brown cakes


  • These pancakes freeze really well.

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Posted on

November 17, 2014

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