In a large mixing bowl, whisk together the almond milk, large egg, melted coconut oil, pumpkin puree, and vanilla extract. Aim for a smooth consistency. The rich orange color of the pumpkin should brighten the mixture. Trust me, this step is important—it keeps the pancakes moist and flavorful.

In another bowl, combine the Pamela’s Baking & Pancake Blend, cane sugar, nutmeg, and ground cinnamon. Stir the ingredients well to ensure even distribution. This blend of dry ingredients is crucial because it sets the stage for fluffy pancakes.

Now, it’s time to unite the wet and dry mixtures. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing; lumps are okay. This is whether that delightful fluffiness truly shines.

Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to grease the surface. You want just enough oil to coat the bottom, so your pancakes won’t stick but not too much that they fry.

Use a 1/4 cup measuring cup to pour the batter onto the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface; then flip. Cook for another 2 minutes until golden brown. Repeat the process, greasing the pan as necessary between batches.

Stack the pancakes on a plate while they’re still warm. If you're feeling indulgent, add pats of butter on top and drizzle with maple syrup. Bravo! You’ve created a pumpkin pancake masterpiece.