Pumpkin spice pancakes are one of our all-time favorite recipes during the fall and winter. Honestly, they're great anytime you want a touch of holiday comfort. Add the flavor of all the fall spices you love to these dairy-free, sugar-free pancakes with a little bit of our 16 oz. Pumpkin Spice Syrup. Our syrup is made with cinnamon, ginger, nutmeg, allspice, and clove extracts, and sweetened with stevia, so you can have the flavors you love without any sugar. It's more concentrated than our 6.6 oz. syrup pouches, so it's perfect for recipes! These are best served with our Pumpkin Spice Latte while wearing your chunkiest sweater. 

Make it your way!

We are big fans of extra mix-ins and toppings like walnuts, pecans, chia seeds, whipped cream, or even shredded carrots. If you're feeling indulgent but want to keep it healthy, our 6.6 oz. NuStevia Pourable Chocolate Syrup makes a unique sugar-free topping. To keep it classic yet sugar-free, try our 6.6 oz. NuStevia Pourable Maple Syrup.

Recipe adapted from The Recipe Critic

Pumpkin Spice Pancakes

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Category

Breakfast

Ingredients

• 1 1/4 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt

• 1 tsp NuNaturals Stevia Pumpkin Spice Syrup (or more to taste if desired!)

• 1 cup almond milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp coconut oil

• Toppings: walnuts, pecans, chia seeds, whipped cream, or even shredded carrots

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Directions

1. In a mixing bowl, whisk together all the dry ingredients: flour, baking powder, and salt.
2. In separate mixing bowl, whisk together all the wet ingredients: NuStevia Pumpkin Spice Syrup, almond milk, pumpkin puree, egg, and oil.
3. Combine wet and dry ingredients. Mix until smooth.
4. Melt coconut oil in a large skillet over medium heat. When melted, reduce to medium-low and pour 1/3 cup of batter into pan. Once the bubbles that form start to pop, flip over and cook until golden. Repeat with remaining batter.
5. Serve with your favorite toppings!