The Easiest Pumpkin Pancakes
A breakfast bursting with fall flavor. Featuring Bison Sour Cream, these pumpkin pancakes have just the right amount of spice to kick off your day.
Servings
4
Prep Time
10m
Cook Time
10m
Total Time
20m
This recipe uses:
Ingredients
- 1 cup Bison Sour Cream
- 2 cups flour
- 3 Tbsp coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher or sea salt
- 1 tsp pumpkin pie spice
- 1 egg, lightly beaten
- 1 cup pumpkin puree, unsweetened
- 2 Tbsp melted coconut oil, unrefined
- 3/4 cup milk
- 1 tsp almond extract
- 2 Tbsp fresh squeezed lemon juice
Instructions
Step 1
In a large bowl, whisk together all dry ingredients: flour, coconut sugar, baking powder, baking soda, salt, and pumpkin pie spice.
Step 2
In another bowl, whisk together all wet ingredients: Bison Sour Cream, pumpkin puree, egg, coconut oil, milk, almond extract, and lemon juice.
Step 3
Whisk together dry and wet ingredients in a medium mixing bowl, creating a thin pancake batter.
Step 4
Lightly coat a large skillet or griddle with oil and place over medium heat.
Step 5
Add 1/4 cup of pancake mix and smooth into rounds with the back of a ladle or spoon.
Step 6
Allow pancakes to cook until bubbles form on the surface and they are golden on bottom, about 3-4 minutes.
Step 7
Flip and cook for an additional 3 minutes, or until golden on the bottom.
Step 8
Serve with Bison Sour Cream on the side and pure maple syrup. Enjoy!