Pumpkin pancakes have been my go-to breakfast during the fall season ever since I discovered their delightful flavor and fluffy texture. The warm spices combined with the natural sweetness of pumpkin puree create a comforting dish that evokes memories of crisp autumn mornings. With each bite, you can taste the essence of fall, making it impossible not to enjoy. These pancakes not only fill you up but also add a festive touch to your breakfast table. Plus, they are super easy to make! Let’s get cooking!
Why You’ll Love This Pumpkin Pancakes
- Perfectly fluffy and light, these pancakes are a breakfast dream.
- Utilizes a whole can of pumpkin puree, reducing waste.
- Infused with warm spices like cinnamon and nutmeg for a cozy flavor.
- Great for meal prep – make batches ahead of time.
- Versatile; pair with maple syrup, whipped cream, or even pumpkin pie.
- Family-friendly; kids love these festive pancakes!
- Healthy benefits from pumpkin, packed with vitamins.
- Ideal for autumn brunches or cozy breakfasts.
Ingredients for Pumpkin Pancakes
Here’s everything you need for these delicious Pumpkin Pancakes:
- 2 cups all-purpose flour – provides structure and fluffiness
- 2 tsp baking powder – helps the pancakes rise
- 1 tsp baking soda – adds extra lift
- 1/2 tsp salt – enhances flavor
- 2 tsp ground cinnamon – gives a warm, spicy flavor
- 1 1/2 tsp pumpkin pie spice – for that classic fall taste
- 1/4 tsp ground nutmeg – adds depth of flavor
- 2 TBSP brown sugar, packed – for sweetness
- 1 large egg – binds ingredients together
- 15 oz pumpkin puree can – main ingredient for flavor and moisture
- 1 3/4 cup buttermilk – creates a tender texture
- 1/4 cup milk – adjusts consistency
- 1 tsp pure vanilla extract – enhances overall flavor
- 2 TBSP unsalted butter, melted – adds richness
- Unsalted butter, for frying – to prevent sticking
How to Make Pumpkin Pancakes
- Step 1: Sift together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg in a medium bowl. Set aside.
- Step 2: Spread the pumpkin puree on a dinner plate and blot with paper towels to absorb excess moisture.
- Step 3: In a large bowl, combine brown sugar, egg, pumpkin puree, buttermilk, milk, vanilla, and melted butter. Stir with a whisk.
- Step 4: Add in the dry ingredients and mix until just combined. A few lumps are normal.
- Step 5: Let the batter sit for 10 minutes to allow for extra rise.
- Step 6: Preheat a griddle to 350°F. Melt one tablespoon of butter on the griddle.
- Step 7: Use 1/3 cup to place dollops of batter on the griddle, lightly spreading it into a circle.
- Step 8: Cook until bubbles form and the bottom is golden. Flip and cook the other side until golden brown.
- Step 9: Serve hot with butter and whipped cream.
Pro Tips for the Best Pumpkin Pancakes
These tricks guarantee success every time:
- Use room temperature ingredients for better rise.
- Cook longer for a golden brown finish.
- Adjust milk for batter consistency; if too thick, add a splash of milk.
What’s the secret to perfect Pumpkin Pancakes?
The key is to make sure your ingredients are at room temperature, which helps the pancakes rise beautifully. Don’t forget to let the batter rest!
Can I make Pumpkin Pancakes ahead of time?
Yes! You can prepare the batter a day in advance and store it in the refrigerator. Just give it a good stir before cooking.
How do I avoid common mistakes with Pumpkin Pancakes?
Be careful not to over mix the batter, as this can lead to tough pancakes. Also, ensure your griddle is at the right temperature before cooking.
Best Ways to Serve Pumpkin Pancakes
These Pumpkin Pancakes are delightful on their own, but you can elevate them further by serving with maple syrup, a dollop of whipped cream, or even some roasted pumpkin on the side. Consider pairing them with crispy bacon for a savory contrast!
Nutrition Facts for Pumpkin Pancakes
Per serving (1 pancake):
- Calories: 112
- Fat: 3 g
- Saturated Fat: 2 g
- Protein: 3 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Sugar: 4 g
- Sodium: 241 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Pumpkin Pancakes
To store, allow the pancakes to cool completely before placing them in an airtight container. They can be kept in the fridge for 3-4 days or frozen for up to 3 months. To reheat, simply microwave for about 30 seconds or place them in a toaster oven until warmed through.
Frequently Asked Questions About Pumpkin Pancakes
What can I use instead of pumpkin puree?
You can substitute with mashed butternut squash or sweet potato puree. Both offer similar flavors and textures.
Are these pancakes gluten-free?
Yes, you can use a gluten-free flour blend to make these Pumpkin Pancakes gluten-free while maintaining the same delicious flavor.
What toppings go well with Pumpkin Pancakes?
Some great toppings include maple syrup, pecans, or even a sprinkle of powdered sugar for added sweetness.
Variations of Pumpkin Pancakes You Can Try
Feel free to experiment with these variations:
- Add chocolate chips for a sweeter twist.
- Incorporate nuts or seeds for added crunch.
- Try using whole wheat flour for a healthier option.
Pumpkin Pancakes: 15 Fluffy Fall Delights You’ll Adore
- Total Time: 35 minutes
- Yield: 15 pancakes 1x
- Diet: Vegetarian
Description
These pumpkin pancakes are perfect for fall! They are fluffy and filled with spices, using a whole can of pumpkin puree.
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1 1/2 tsp Pumpkin pie spice
- 1/4 tsp Ground nutmeg
- 2 TBSP Brown sugar, packed
- 1 Large egg
- 15 oz Pumpkin puree can
- 1 3/4 cup Buttermilk
- 1/4 cup Milk
- 1 tsp Pure vanilla extract
- 2 TBSP Unsalted butter, melted
- Unsalted butter, for frying
Instructions
- Sift the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg in a medium bowl. Set aside.
- Spread the pumpkin puree on a dinner plate and blot with paper towels to absorb moisture.
- In a large bowl, combine brown sugar, egg, pumpkin puree, buttermilk, milk, vanilla, and melted butter. Stir with a whisk.
- Add the dry ingredients and mix until just combined. A few lumps are okay.
- Let the batter sit for 10 minutes.
- Preheat a griddle to 350°F. Melt butter on the griddle.
- Use 1/3 cup to place batter on the griddle, lightly spreading it into a circle.
- Cook until bubbles form and the bottom is golden. Flip and cook the other side until golden.
- Serve hot with butter and whipped cream.
Notes
- Use room temperature ingredients for better rise.
- Cook longer for a golden brown finish.
- Adjust milk for batter consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 112
- Sugar: 4 g
- Sodium: 241 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 8 mg
