Saturday mornings used to smell like cinnamon, maple syrup, and the buzz of a griddle warming up. These Cinnamon Pumpkin Pancakes with Almond Milk bring that same feelingjust a little modern and lighter. They’re all over Pinterest and TikTok because they’re soft, golden, and dairy-free. No fancy tools herejust a mixing bowl and about 20 minutes between you and a cozy stack of fall-flavored comfort.
This is the kind of easy recipe you’ll come back to again and again. Canned pumpkin, almond milk, and ground cinnamon make a dreamy trio. The texture? Fluffy but comforting. Like the best diner pancakes, but made from stuff in your pantry. Get ready to enjoy every single bite!
I first worked with pumpkin batter in my grandma’s kitchenit was messy, fragrant, and everything I loved about fall in a bowl. Since then, I’ve tested this one to be just right: comforting, craveable, but perfectly balanced for a wholesome breakfast.
Yields: 8-10 fluffy pancakes
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Why You’ll Love These Cinnamon Pumpkin Pancakes with Almond Milk
These pancakes are everything a cozy morning should taste like. Perfect for chilly fall weekends or anytime you’re craving something warm and spiced, here’s why you’ll love them:
Dairy-Free Perfection: Almond milk keeps these light and friendly for those avoiding dairy, without losing creamy goodness.
Perfectly Spiced: The mix of cinnamon, ginger, and nutmeg creates that nostalgic pumpkin spice vibe.
Simple & Pantry-Friendly: Canned pumpkin, brown sugar, and standard baking staples mean no special trips to the store.
Beginner-Friendly: No special techniques neededjust mix, pour, and flip. It’s that easy!
Key Ingredients and Substitutions
Let’s chat ingredients so you feel confident whipping these up:
Pumpkin Purée: Grab a can of Libby’s or your go-to brand. Just make sure it’s plain pumpkin, not pie filling!
Almond Milk: Room-temperature unsweetened almond milk blends seamlessly. Don’t skip this temperature tipcold milk can throw off your batter.
Flour: All-purpose flour is the star here. If needed, a 1:1 gluten-free flour substitute can work, though texture may vary slightly.
Coconut Oil: Adds a subtle richness without overpowering the flavors. Melt before using and let cool slightly.
Pro Tip: Freshly grate nutmeg from a whole nut for an extra layer of spiceworth it!
Ingredient Swap Guide
Ingredient
Swap Option
Almond Milk
Oat milk or soy milk (unsweetened)
Coconut Oil
Melted unsalted butter or vegetable oil
Brown Sugar
Coconut sugar or granulated sugar
Step-by-Step: Easy & Beginner-Friendly
Here’s how this all comes together. Trust me, you’ll be enjoying a warm stack in no time:
Mix Dry Ingredients: Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. This ensures every pancake gets an even spice distribution.
Mix Wet Ingredients: In another bowl, combine almond milk, pumpkin purée, brown sugar, egg, melted coconut oil, and vanilla. Make sure your coconut oil has cooled to prevent cooking the egg.
Combine Batter: Pour the wet mixture into the dry and stir gently until just combined. It’s okay if the batter is a little lumpydon’t overmix!
Cook Pancakes: Heat a nonstick skillet over medium-low and brush with melted coconut oil. Use a ⅓-cup scoop to pour batter onto the skillet. Cook for 2–3 minutes, flip, and cook another 2–3 minutes until golden brown and fluffy.
Pro Tip: The first pancake is always your “test pancake.” Adjust your heat if it cooks too quickly or unevenly!
Quick Reference Cooking Time
Step
Time Estimate
Mix Batter
5–7 minutes
Cook Pancakes
10–15 minutes
Total Time
20–30 minutes
Serving and Storing Your Pancakes
Once your pancakes are golden and steaming, it’s time for the best partdressing them up and digging in:
Classic Toppings: Drizzle warm maple syrup over your stack and sprinkle with chopped toasted pecans for a delightful crunch.
Optional Spice: Dust a pinch of extra cinnamon over the top for a festive look.
Storage Tips: Got leftovers? Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven or toaster to bring back their fluffiness.
Freezing: Layer pancakes with parchment paper and store in a freezer bag for up to 2 months. Toast directly from frozen for a quick breakfast treat.
Expert Insight: The Magic Behind Cinnamon Pumpkin Pancakes with Almond Milk
Incorporating almond milk into cinnamon pumpkin pancakes not only enhances moisture but also adds a subtle nutty undertone that complements the warm spices. This dairy-free option maintains a tender texture while keeping the recipe accessible for those with lactose sensitivities, making these pancakes both delicious and inclusive.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Journey to My Cozy Cinnamon Pumpkin Pancakes with Almond Milk
After several rounds of experimentingsometimes too thick, other times lacking sweetnessI finally nailed this cinnamon pumpkin pancakes recipe with almond milk. Each attempt brought me closer to a light, fragrant stack that feels like fall morning comfort, perfect for busy families craving a wholesome start to the day.
FAQs ( Cinnamon Pumpkin Pancakes with Almond Milk )
Can I use different milk instead of almond milk?
Yes, you can substitute almond milk with other non-dairy options like oat or soy milk for a similar texture and flavor. Dairy milk also works if you don’t need a dairy-free version. Just use the same amount to keep the batter consistency right for fluffy pancakes.
How do I make the pancakes fluffy?
To get fluffy pancakes, avoid overmixing the batterstir until just combined so some lumps remain. Also, make sure your baking powder is fresh and cook pancakes on medium heat for even rising. Let the batter rest a few minutes before cooking to activate the leavening agents.
Can I make this recipe gluten-free?
Definitely. Substitute the all-purpose flour with a gluten-free blend designed for baking. Make sure it contains xanthan gum or a similar binder to maintain the right texture. The batter may be slightly thinner, so adjust liquid amounts if needed.
What is the best way to store leftovers?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them separated by parchment paper in a freezer bag. Reheat gently in a toaster or skillet to restore their soft texture without drying out.
Can I add other spices or toppings?
Yes, feel free to enhance the flavor with spices like nutmeg or allspice for a warm fall touch. Toppings such as maple syrup, chopped nuts, or fresh fruit pair well with this dish. Just keep additions balanced so they complement, rather than overpower, the pumpkin flavor.
Conclusion
Cinnamon Pumpkin Pancakes with Almond Milk come together in about 25 minutes, delivering soft, fluffy stacks full of warm spice and comforting pumpkin flavor. They’re easy enough for a busy morning but special enough to feel like a little kitchen celebration. You’ll love how these dairy-free pancakes bring cozy fall vibes to your table without fuss.
For a twist, try adding chopped toasted pecans or swapping almond milk for oat milk to keep things just as creamy. Leftovers reheat beautifully in the toaster or oven a simple trick I learned from seasonal baking pros. Keep your pantry stocked with these staple ingredients and you’re set for a breakfast that feels homemade, wholesome, and family-ready.
Did these remind you of a favorite fall morning? I’d love to see your photos or hear your own spin on this recipe share your kitchen stories and keep the warmth going. Make a batch, pass it around, and savor every bite together. Cozy breakfasts like this one are worth returning to again and again.
Yesica Andrews
Cinnamon Pumpkin Pancakes with Almond Milk: Delicious and Easy Recipe
Enjoy these Cinnamon Pumpkin Pancakes with Almond Milk that are perfect for a cozy breakfast. This recipe offers Dairy-Free Pumpkin Pancakes that are both healthy and flavorful, making it an excellent choice for a nutritious start to your day. Whip up these Healthy Pumpkin Pancakes easily with simple ingredients for a fall-inspired treat.
1 1/4 cups unsweetened almond milk (room temperature, about 70°F gives a smoother batter)
1/2 tsp ground ginger
1 1/2 tsp vanilla extract
1/4 tsp sea salt
1 1/2 cups all-purpose flour
1/2 cup pumpkin purée
1/2 tsp baking soda
1/4 cup brown sugar
1/4 tsp ground nutmeg
2 tbsp melted coconut oil (plus extra for greasing)
1 tsp ground cinnamon
1 large egg
Maple syrup
Chopped toasted pecans (optional)
Method
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
Mix Wet Ingredients: In a separate bowl, whisk together almond milk, pumpkin purée, brown sugar, egg, melted coconut oil, and vanilla extract.
Combine Batter: Pour wet ingredients into dry ingredients and stir gently until just combined; batter may be slightly lumpy.
Cook the Pancakes: Heat a nonstick skillet over medium-low heat and grease with melted coconut oil. Pour ⅓-cup batter portions onto skillet. Cook 2-3 minutes until bubbles form and edges look dry. Flip and cook 2-3 minutes more until golden and puffed.
Serve and Garnish: Stack pancakes on plates, drizzle with maple syrup and top with chopped toasted pecans if desired. Sprinkle extra cinnamon for a festive touch.
Notes
Use room temperature almond milk for smoother batter. Avoid overmixing the batter to keep pancakes fluffy. Test heat with a single pancake before cooking the rest. Store leftovers in the fridge for up to 3 days and reheat gently.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
Thank you for joining this cozy community where nutritious and delicious meals come together.
