I make a lot of pancakes around here! I have four very hungry kids who wake up every morning asking me what’s for breakfast. They have declared these soaked pumpkin pancakes, “the best pancakes they’ve ever had”! As my food tasters, I take their opinions very seriously! They said these were light, fluffy and didn’t even need syrup. Yay!
There are two ways to make these. You can either soak the batter overnight to make it more digestible or make it all at once in the morning. I’ve included different flour options including gluten-free. I’ve also included dairy free options.
I make my own pumpkin purée by roasting a whole pumpkin until fork tender and the cutting open and scraping out the insides. I then put it in my blender and turn it into a purée. It can either be canned or frozen to store. You can used store-bought but opt for a BPA-free can like this brand.
I have a high-powered blender (like this one). I highly recommend one because trying to blend large amounts of batter in a cheap blender is no bueno! I’ve also included links within the recipe to Amazon (an affiliate partner) where you can purchase the ingredients easily.
- 1 cup raw milk, buttermilk or coconut milk
- 1 cup plain yogurt or coconut yogurt
- 4 TBS butter or coconut oil
- 4 TBS organic applesauce (buy here or make your own)
- 2 pastured eggs
- 2 TBS raw apple cider vinegar (if soaking overnight and not using buttermilk)
- 1 TBS organic, grade b maple syrup or 2 TBS raw honey
- 1 tsp vanilla extract (buy here or make your own)
- 3/4 cup pumpkin puree (buy here or use homemade
- 2 cups flour (preferably organic sprouted einkorn, spelt, whole wheat or gluten-free all purpose flour)
- 2 tsp aluminum free baking powder
- 1 tsp baking soda
- 1 tsp salt (I like Real Salt)
- 2 tsp pumpkin pie spice (I buy this big bag and love it!)
- Optional add-ins: 2 TBS chia seeds, nutritional yeast, freshly ground flax seed or freshly ground hemp seed.
- Mix the dry ingredients in a bowl with any optional add-ins.
- Beat the egg in another bowl and whisk in the butter (or coconut oil), milk, maple syrup (or honey), applesauce, pumpkin puree and vanilla.
- Pour the dry ingredients into the wet ingredients and mix until the batter is no longer dry.
- Butter a griddle and ladle pancake batter onto it.
- When the edges of the pancakes rise and are slightly golden underneath, flip pancakes.
- Cook until golden on the other side.
- Place the flour, milk, and apple cider vinegar (or use buttermilk instead of milk and vinegar) in a blender and blend until well-combined.
- Leave for 12 hours or overnight.
- The next morning, add the remaining ingredients and mix again in the blender.
- Add extra milk or flour as needed for desired consistency.
- Cook on griddle as directed above.
- Serve with extra butter, if desired and maple syrup.
This recipe makes approximately 36 pancakes.
These are a keeper! We’ve made them three times already and I’m sure they will be a fall staple.
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