Pumpkin Pancakes
Pumpkin Pancakes
Description:
These fluffy, flavorful pumpkin pancakes are packed with real pumpkin and warm fall spices. Lightly sweet with a tender texture, they’re a seasonal breakfast favorite delicious with maple syrup, whipped cream, or a sprinkle of cinnamon sugar.
Ingredients:
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1¼ cups (155g) all-purpose flour
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2 tbsp (25g) brown sugar
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1 tbsp (12g) granulated sugar
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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⅛ tsp ground cloves (optional)
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¾ cup (180ml) milk
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½ cup (120g) canned pumpkin puree
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1 large egg
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2 tbsp (30ml) vegetable oil or melted butter
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1 tsp vanilla extract
Equipment:
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Large mixing bowl
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Medium mixing bowl
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Whisk
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Measuring cups and spoons
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Non-stick skillet or griddle
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Spatula
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Ladle or ¼ cup measuring cup
Time:
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minute
Serving Size:
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Makes 8–10 pancakes (serves 3–4)
Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together:
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Flour
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Brown sugar
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Granulated sugar
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Baking powder
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Baking soda
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Salt
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Cinnamon
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Ginger
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Nutmeg
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Cloves (if using)
2. Mix Wet Ingredients:
In a separate medium bowl, whisk together:
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Milk
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Pumpkin puree
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Egg
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Oil or melted butter
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Vanilla extract
3. Combine:
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Pour the wet ingredients into the dry ingredients.
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Stir until just combined. Do not overmix—some lumps are okay.
4. Cook the Pancakes:
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Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
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Pour ¼ cup of batter onto the hot skillet.
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Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
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Flip and cook for another 1–2 minutes, until golden brown and cooked through.
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Repeat with remaining batter, greasing the skillet as needed.
5. Serve:
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Serve warm with maple syrup, whipped cream, toasted pecans, or cinnamon sugar.
Pumpkin Pancakes
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or ¼ cup measuring cup
Ingredients
- 1¼ cups 155g all-purpose flour
- 2 tbsp 25g brown sugar
- 1 tbsp 12g granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves optional
- ¾ cup 180ml milk
- ½ cup 120g canned pumpkin puree
- 1 large egg
- 2 tbsp 30ml vegetable oil or melted butter
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together:
- Flour
- Brown sugar
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Ginger
- Nutmeg
- Cloves (if using)
- Mix Wet Ingredients:
- In a separate medium bowl, whisk together:
- Milk
- Pumpkin puree
- Egg
- Oil or melted butter
- Vanilla extract
- Combine:
- Pour the wet ingredients into the dry ingredients.
- Stir until just combined. Do not overmix—some lumps are okay.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
- Pour ¼ cup of batter onto the hot skillet.
- Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
- Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Repeat with remaining batter, greasing the skillet as needed.
- Serve:
- Serve warm with maple syrup, whipped cream, toasted pecans, or cinnamon sugar.
10 FAQs About Pumpkin Pancakes
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Just roast and puree fresh pumpkin until smooth. Use the same amount (½ cup). Make sure it’s not too watery drain if necessary.
2. Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately ahead of time but combine them just before cooking for best results. Mixed batter may lose fluffiness if left sitting too long.
3. Can I use a pancake mix and add pumpkin?
Yes. Use pancake mix as a base and stir in about ½ cup pumpkin puree and spices like cinnamon, nutmeg, and ginger to taste. Adjust liquid as needed.
4. Can I make these pancakes gluten-free?
Yes! Substitute a 1:1 gluten-free all-purpose flour blend. Make sure your baking powder is gluten-free as well.
5. Can I make them dairy-free?
Absolutely. Use a dairy-free milk (like almond, oat, or soy) and substitute oil for butter. They’ll still turn out moist and fluffy.
6. Why are my pancakes not fluffy?
Overmixing the batter can cause dense pancakes. Stir just until the ingredients are combined. Also, make sure your baking powder and soda are fresh.
7. Can I add mix-ins like nuts or chocolate chips?
Yes! Chopped pecans, walnuts, or chocolate chips pair wonderfully with pumpkin. Add ¼ to ½ cup to the batter before cooking.
8. Can I make mini pancakes or silver dollar versions?
Definitely. Use a tablespoon or smaller scoop of batter per pancake and cook slightly less time about 1–2 minutes per side.
9. Are these pancakes sweet enough on their own?
They’re mildly sweet. Perfect with syrup or honey, but if you like sweeter pancakes, add an extra tablespoon of sugar.
10. What should I serve with pumpkin pancakes?
Great options include maple syrup, whipped cream, cinnamon butter, fresh fruit, toasted pecans, or even a drizzle of caramel sauce.
How To Store Pumpkin Pancakes
Refrigerator (Up to 3 Days):
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Let pancakes cool completely.
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Store in an airtight container or wrap in foil/plastic wrap.
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Reheat in the microwave for 20–30 seconds or on a skillet over low heat.
Freezer (Up to 2 Months):
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Place pancakes in a single layer on a baking sheet and freeze for 1 hour.
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Transfer to a zip-top freezer bag with parchment between layers.
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Reheat from frozen in a toaster, oven (350°F for 5–10 mins), or microwave.
