Pumpkin pancakes are a delightful fall breakfast treat. Crafted from all-purpose flour, pumpkin puree, pumpkin pie spice, eggs, and simple pantry ingredients, these pancakes are soft, fluffy, and perfectly spiced. They capture the essence of autumn in every bite. Serve them traditionally with maple syrup, bananas, and fresh berries for a perfect breakfast meal.
So, if you're seeking a simple yet flavorful breakfast dish, swap out the classic pancakes for this fall-inspired version, a delightful way to fully embrace the flavors of autumn!
Ingredients and Substitutions Overview
For these Pumpkin Pancakes, you'll need simple ingredients commonly found in your kitchen or at most grocery store. Here's what you'll need for this tasty recipe:
- All-Purpose Flour: The main ingredient for your pancake batter.
- Pumpkin Puree: Gives the pancakes their signature fall sweetness and unique flavor.
- Pumpkin Pie Spice: Infuses the pancakes with the cozy flavors of autumn. Feel free to make your blend with individual spices.
- Eggs: Essential for binding the ingredients together, ensuring your pancakes stay soft and moist.
- Whole Milk: Adds richness to the pancakes. You can also use buttermilk for a slightly different taste.
- Baking Soda & Baking Powder: These help your pancakes rise, making them fluffy and soft.
- Brown Sugar: Sweetens the pancakes with a hint of molasses flavor, or swap it with maple syrup for a different twist.
- Butter: Keeps the pancakes moist and adds a touch of richness.
- Toppings: Go creative with maple syrup, banana slices, pecans, fresh berries, or any toppings you love.
How to Make Pumpkin Pancakes?
Begin your day with the warm and comforting taste of Pumpkin Pancakes. Follow our easy guide, complete with inviting photos and an instructional video, to create this delightful breakfast.
Explore the World of Pumpkin Goodness:
- Pumpkin Cookies
- Pumpkin Cheesecake
- Pumpkin Muffins
- Pumpkin Bread
- Pumpkin Soup
- Roasted Pumpkin
- Roasted Pumpkin Seeds
- Pumpkin Spice Latte
- 1½ cups All Purpose Flour
- ½ cup Pumpkin Puree
- 2 tsp Pumpkin Pie Spice
- 1 cup Milk, room temperature
- 2 Eggs
- 3 tbsp Unsalted Butter , melted
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- 4 tbsp Brown Sugar, or maple syrup
- ½ tsp Salt
- Butter, for greasing the pan and serving
- Maple Syrup , for serving
- Banana Slices , for serving
To Make Pumpkin Pancakes
- Start by whisking together the egg, pumpkin puree, milk, and brown sugar in a bowl until they are well combined. Set this mixture aside for later use.
- In a separate bowl, combine the sifted all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Now, add the pumpkin milk mixture to the dry ingredients and gently whisk until you have a batter.
- Heat a non-stick pan or griddle and grease it with butter. Pour ¼ cup of the pumpkin pancake batter onto the pan and use a spatula to spread it slightly. Cook over medium heat until the edges set, and the center starts to puff and bubble.
- Flip the pancake and continue cooking until it turns golden brown on the bottom. Remove it from the pan. Repeat this process for the remaining pumpkin pancake batter.
- Once all the pancakes are done, stack them up and drizzle them with maple syrup or pancake syrup. You can also top them with banana slices for extra flavor.
- Serve these delicious Pumpkin Pancakes for breakfast with a variety of favorite toppings and accompaniments of your choice.
Chef's Notes and Tips
- Precise Measurements: Always use precise ingredient measurements, leveling dry ingredients with a knife for accuracy.
- Batter Consistency: Our recipe gives you a thick batter, perfect for those wonderfully fluffy pancakes. However, if you find it a tad too thick, don't hesitate to add a splash (about 2-3 tbsp) of milk to reach that ideal consistency.
- Don't Overmix: Be gentle with the batter; don't overmix. A few lumps are perfectly fine because overmixing can lead to tough pancakes. Keeping some lumps ensures your pancakes turn out tender and fluffy.
- Sweetness Level: We've added brown sugar for a touch of sweetness, but feel free to tweak it to your liking.
- Pumpkin Spice: You can use homemade or store-bought pumpkin pie spice, or adjust individual fall spices as desired.
- Pan Matters: The right pan can make all the difference. Use a quality non-stick pan or a well-seasoned cast-iron griddle to make sure your pumpkin pancakes turn out perfect every time.
- Uniform Pancake Size: Use a measuring cup, ice cream scooper, or ladle for consistent shapes.
Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
You have various delicious options to complement their flavors when serving Pumpkin Pancakes. Here are some ideas for sides and toppings:
- Maple Syrup: Drizzle warm, pure maple syrup over your pancakes for a classic and sweet touch.
- Whipped Cream: A dollop of freshly whipped cream adds a light and airy texture to your pancakes.
- Chopped Nuts: Sprinkle chopped pecans, walnuts, or almonds on top for a nutty crunch.
- Fresh Berries: A handful of fresh berries, such as blueberries, raspberries, or strawberries, add color and fruity freshness to your plate.
- Cinnamon Sugar: Sprinkle a mixture of cinnamon and sugar on top of your pancakes for an extra layer of warm and sweet flavor.
- Sliced Bananas: Thinly sliced bananas are a classic pancake topping that complements the pumpkin flavor nicely.
- Bacon or Sausage: For a savory twist, consider serving crispy bacon or your favorite breakfast sausage on the side.
- Eggs: Scrambled, fried, sunny side-ups, or poached eggs make for a hearty breakfast combo with pancakes.
- Refrigeration: Store these Pumpkin Pancakes in an airtight container in the refrigerator for up to 2 days. To prevent sticking, place parchment paper between each pancake before refrigerating.
- Freezing: For long-term storage, you can freeze these pancakes. After they've cooled, separate each pancake with parchment paper and stack them. Place the stacks in a freezer container or ziplock bags. They will stay fresh for up to 2 months in the freezer.
Reheating Pumpin Pancakes
Reheating pumpkin pancakes can be done in various ways. Let's explore three methods to achieve this.
- Place the desired number of pumpkin pancakes on a microwave-safe plate.
- Cover them with a microwave-safe lid or microwave-safe paper towel.
- Heat the pancakes on medium power for about 20-30 seconds per pancake, or until they are heated through.
- Preheat your oven to 350°F (175°C).
- Place the pumpkin pancakes on a baking sheet in a single layer.
- Cover the baking sheet with aluminum foil to prevent drying.
- Heat the pancakes in the oven for about 5-10 minutes or until they are warmed to your liking.
- Heat a non-stick skillet or pan over medium-low heat.
- Place the pancakes in the skillet without overcrowding.
- Heat them for about 1-2 minutes on each side or until they are heated through and slightly crispy on the outside.
Note: If the pancakes are frozen, thaw them to room temperature before reheating for the best results.