In a large mixing bowl, whisk together the pumpkin puree, avocado oil, almond milk, water, and vanilla extract until the mixture is smooth and well combined. This creates a flavorful liquid base for your pancake batter.

Add the all-purpose flour, baking powder, pumpkin spice blend or ground cinnamon, and coconut sugar to the bowl with the wet ingredients. Stir everything together until you have a smooth, lump-free batter. Take care not to overmix, as this keeps the pancakes fluffy. I like to gently fold the flour in for the best texture.

Warm a pancake griddle or large skillet over medium heat. Once hot, lightly grease it with a bit of avocado oil to prevent sticking and ensure a beautiful golden crust.

Scoop about 3 tablespoons of batter per pancake onto the hot, greased griddle. Let them cook for 2-3 minutes until the edges are dry and set, making it easy to slide a spatula underneath. Flip the pancakes and cook for another 1-2 minutes until both sides are golden and the pancakes are cooked through.

Serve the pancakes warm, topped with maple syrup, pecans, or banana slices if desired. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days, or freeze them in zip lock bags for a quick treat later. I like to toast leftover pancakes straight from the freezer for a fast, cozy breakfast.