Pumpkin Pancakes for Perfect Fall Breakfasts

Give your tall stack a bright punch of flavor with pumpkin and nutmeg. The batter's creamy texture keeps the pancakes soft and moist–ideal for absorbing the rich ginger butter.

The pumpkin and spices really shines in these Paleo Pumpkin Pancakes, but feel free to use as much or little of the spice mix as you want. The almond butter gives these naturally sweet pancakes a nutty flavor and a punch of protein and healthy fats.

Reader Ruth Miller, of Eugene, Oregon, sent us this pumpkin pancake recipe. She likes to slice the apples; sauté them in a little butter, sugar, and cinnamon; and spoon them on top. To save time, we skipped the sautéing and put the apples right in the batter.

Enjoy these gluten-free pancakes for breakfast or dinner topped with butter and drenched in maple syrup. Whole-grain corn flour gives them a cakier texture and adds some fiber, too.