Fluffy Pumpkin Pancakes (dairy free, egg free, gluten free)

When it comes to breakfast delights, few things can rival the simple yet irresistible pancake. Whether you prefer them piled high with syrup and butter or adorned with a medley of fruits and whipped cream, pancakes have become a beloved staple on breakfast tables around the world. Dating back thousands of years, the origin of pancakes can be traced to ancient civilizations. Ancient Greeks and Romans were known to enjoy a similar version of pancakes called "tisannes." These early pancakes were made by mixing wheat flour, olive oil, honey, and milk. They were cooked on hot stones and served as a sweet treat during religious ceremonies and celebrations.

As history progressed, pancakes evolved in various parts of the world. In medieval Europe, pancakes were considered a symbol of purity and prosperity and were often prepared for religious events, such as Shrove Tuesday or Pancake Day. These pancakes were often made with buckwheat, a grain that was readily available in Europe, and were enjoyed with a variety of fillings, including fruits, spices, and even meats.

In the 17th and 18th centuries, as colonization spread, pancakes made their way across the Atlantic to North America. The American colonists adopted the Dutch version of pancakes, known as "pannekoeken," incorporating ingredients like cornmeal and molasses. Native Americans also had their own variation, making pancakes from cornmeal, referred to as "hoecakes."

It was during the 19th century that the modern pancake we know today began to take shape. The development of leavening agents such as baking powder and baking soda allowed pancakes to become lighter and fluffier. Americans began adding buttermilk to the batter, giving pancakes a distinct tanginess and a soft, pillowy texture. As the 20th century unfolded, pancakes continued to evolve. From stacks of fluffy pancakes served with a side of crispy bacon and eggs to trendy iterations like Japanese soufflé pancakes and Scandinavian thin pancakes, culinary creativity knew no bounds.

In recent years, pancakes have become a canvas for culinary experimentation. Chefs and home cooks alike have pushed the boundaries of pancake art, delighting children and adults with intricate designs and colorful toppings. Pancake-themed restaurants and food trucks have even sprung up, serving an array of unique pancake variations that cater to everyone's taste buds.

Today, pancakes remain a universally adored breakfast indulgence. They have transcended borders and cultures, uniting people in their love for this versatile and comforting food. Whether enjoyed as a traditional flapjack, a gluten-free alternative, or a vegan-friendly option, pancakes continue to bring joy and warmth to countless households. So, next time you savor a stack of golden pancakes, take a moment to appreciate the rich history behind this beloved breakfast dish. From ancient rituals to modern culinary artistry, pancakes embody the spirit of sharing, creativity, and the simple pleasure of starting the day with a delicious treat.

Fluffy Pumpkin Pancakes

1 cup milk, we use coconut milk
2 Tbsp + 1 tsp olive or avocado oil
2/3 cup pumpkin puree, alternatively, you can split this and do half pumpkin and half ripe, mashed banana (our favorite way)
2 tsp vanilla extract
1 1/2 cups + 2 Tbsp Bob’s Redmill 1-1 flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
2 tsp pumpkin spice

Homemade Pumpkin Spice

1 Tbsp ground cinnamon
2 tsp ground ginger
1 tsp fresh ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves

Add milk, oil, pumpkin puree and vanilla extract to a medium bowl and whisk together until well combined. To a large bowl add the flour, sugar, baking powder, baking soda, salt, and pumpkin spice. Whisk them together to combine. Pour the wet ingredients into the dry ingredients and stir them together gently until just combined. Do not over-mix. A few small lumps are ok. It will be a thick batter, that is normal, however, if it’s too thick feel free to add a small amount of liquid. But don’t thin too much because the thick batter is what helps make these pancakes so fluffy. Let the batter rest while you preheat the pan/griddle. Grease a large skillet or griddle with some butter or oil and warm over medium heat. Once hot add about 1/3 cup or a ladle full of the batter at a time to the hot pan/griddle. Spread it a little to tidy it up if you need to but leave it quite thick ( a little under 1/2 inch is ideal). Turn the heat to medium low and leave the pancakes to cook undisturbed until bubbles start to appear all over the top. Flip gently and allow to cook on the other side for about 2 minutes or until golden brown. Serve immediately or keep warm on a plate in the oven on its lowest setting until you have finished cooking them all.

*These freeze and reheat beautifully. Just allow them to cool completely before freezing.