Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1 tsp pumpkin pie spice; 1/4 tsp ground nutmeg; 1/4 cup brown sugar; 1 large egg; 1 cup pumpkin puree; 1/2 cup buttermilk; 1/4 cup milk; 1 tsp pure vanilla extract; 2 tbsp unsalted butter (melted); Butter for frying

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There’s something utterly delightful about the aroma of pumpkin pancakes wafting through your kitchen, especially as crisp leaves start to fall and the air gets cooler. The sight of golden, fluffy pancakes stacked high with warm syrup drizzling down them fills the heart with joy. As a child, weekend breakfasts were made extra special with my mom’s unique blend of spices dancing in the batter and delivering that cozy, autumn hug with each bite. Whether topped with a dollop of whipped cream or fresh fruit, these pancakes bring back cherished memories of family gatherings and laughter around the table. This recipe takes a full can of pumpkin puree, making the pancakes super fluffy and bursting with flavor, perfect for any occasion, from a lazy Sunday breakfast to a festive brunch. Who can resist that? Let’s embrace these seasonal treats together and whip up a batch of blissful pumpkin pancakes!

Table of Contents

Why This Is The Best Pumpkin Pancakes Recipe
Ingredients You’ll Need
How to Make Pumpkin Pancakes
Tips for Success
Serve It With
How To Store & Reheat Leftovers
Tips & Variations
Recipe FAQs
Pumpkin Pancakes

Why This Is The Best Pumpkin Pancakes Recipe

What sets this recipe apart is how quick and easy the preparation is—just about 10 minutes of prep time and 15 minutes of cooking! You’ll love the irresistible flavor; each bite is fragrant with cinnamon, nutmeg, and pumpkin pie spice that dances on your taste buds. Besides their deliciousness, these fluffy pancakes are visually appealing, boasting a rich, warm orange hue that screams “autumn.” They are perfect for various occasions; serve them as a breakfast staple, decadent dessert, or delightful snack. Plus, this recipe can be adapted to meet dietary needs if you wish.

Ingredients You’ll Need

All-Purpose Flour: This forms the base of your pancakes. It’s essential for creating structure. You can try whole wheat flour for a nuttier flavor or gluten-free flour if you’re avoiding gluten.
Baking Powder & Baking Soda: These leavening agents ensure your pancakes rise and become fluffy. Don’t skip them; they’re essential for that light texture.
Salt: Just a pinch enhances all the flavors, making the sweet notes pop.
Ground Cinnamon: This spice embodies autumn, adding warmth and comfort to pancakes.
Pumpkin Pie Spice: A blend that typically includes nutmeg, cloves, and ginger—perfect for enhancing the pumpkin flavor.
Ground Nutmeg: A touch of nutmeg complements the cinnamon and pumpkin—use it sparingly for a sharper spice note.
Brown Sugar: Packed brown sugar adds moisture and a hint of caramel flavor; if you prefer, coconut sugar works well too.
Large Egg: The egg acts as a binding agent and enhances the richness of these pancakes. For a vegan version, substitute with a flaxseed egg.
Pumpkin Puree: Always go for pure pumpkin puree—not pumpkin pie filling. The filling has added sugars and spices that may alter the pancake’s flavor.
Buttermilk: This ingredient brings moisture and tenderness. If you don’t have buttermilk, milk with a splash of vinegar or lemon juice will work just fine.
Milk: Whole or 2% milk gives these pancakes the creamy richness they need. Almond milk can be used as a dairy-free alternative.
Pure Vanilla Extract: A little goes a long way in enhancing the overall flavor.
Unsalted Butter (melted): Melted butter adds richness and a hint of nuttiness. Always warm it up, but be careful not to let it solidify again!
Butter for Frying: Additional butter for frying helps achieve that golden-brown crust—this is where the magic happens.

How to Make Pumpkin Pancakes

Preheat and Prepare

Start your journey to fluffy pumpkin pancakes by preheating your griddle or skillet to 350°F. This temperature is just right to get that beautiful golden color. In the meantime, grab a medium bowl to sift together your dry ingredients: the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice, and nutmeg. Sifting not only combines the ingredients but also aerates the flour, leading to lighter pancakes.

Absorb Excess Moisture

Next, take your pumpkin puree and spread it across a dinner plate. To ensure your pancakes won’t become overly moist, press the pumpkin with 8 paper towel sheets (two at a time) to absorb excess moisture. Doing this step about four times helps achieve the perfect consistency when mixed into the batter.

Whisk Wet Ingredients

In a large bowl, combine the packed brown sugar, large egg, pumpkin puree, buttermilk, milk, pure vanilla extract, and melted butter. This mixture should be whisked until everything is combined, creating a homogenous mix of rich, fragrant liquid ingredients. After this, gently fold in your flour mixture until just combined. You don’t want to overmix; it’s okay if a few lumps remain. This will keep your pancakes tender.

Let It Rise

Allow the pumpkin batter to rest for about 10 minutes. This crucial resting period lets the baking powder activate fully, producing air bubbles that will give your pancakes their lift. During this time, keep your griddle heating up.

Cook Until Golden

Melt about one tablespoon of butter on your preheated griddle. Now it’s time to pour! Use a 1/3 cup measure to scoop out the batter and drop it onto the griddle, lightly spreading it into a circle. For a fluffier pancake, you may skip the spreading or only slightly smooth the edges. Watch for the formation of bubbles on the surface, which indicates it’s time to flip. Cook until the bottom is a lovely golden brown, then flip and continue cooking the other side until it matches in color.

Serve and Enjoy

Once cooked to a perfect golden brown, serve your pumpkin pancakes warm. They’re delicious on their own, but why not take it up a notch? Top them with butter, a sprinkle of powdered sugar, or a delicious dollop of whipped cream. For an even more decadent treat, drizzle with maple syrup and maybe toss on some chopped pecans or walnuts for a delightful crunch.

Tips for Success

Be careful not to overmix the batter; lumps are okay! Overmixing can lead to dense pancakes.
Ensure your baking powder and baking soda are fresh for the best rise.
For best results, use room temperature ingredients; this helps in better emulsification.
Adjust the heat as necessary; if the pancakes cook too quickly on the outside but remain raw in the center, lower your heat.
Don’t rush the cooking time—patience is key for even, golden perfection.
Feel free to make the batter in advance if you’re hosting a brunch; just stir it shortly before cooking.

Serve It With

Elevate your pumpkin pancakes by serving them with a variety of tasty accompaniments. A drizzle of maple syrup is a classic choice, but why not add a woosh of whipped cream or vanilla yogurt for a festive touch? Fresh berries will bring in a delightful tartness to balance the sweetness. For those who enjoy presentation, a dusting of powdered sugar or a sprinkle of chopped pecans can add visual flair. These pancakes also pair wonderfully with a warm cup of coffee or a spiced chai tea, making your breakfast experience all the more comforting.

How To Store & Reheat Leftovers

If you happen to have leftovers (though it’s hard to imagine with such deliciousness!), you can store them at room temperature for about two hours. After that, transfer them to an airtight container and keep them in the refrigerator for 3-5 days. For freezing, these pancakes can last up to three months—wrap them well in plastic wrap or aluminum foil to prevent freezer burn. When ready to eat, reheat them in a preheated oven at 350°F for about 10-15 minutes or quickly warm them in the microwave for about 30 seconds. The flavor and texture can still be delightful, but a little extra butter can bring them back to life!

Tips & Variations

Feeling adventurous? Here are some exciting variations to try:

Spice Swaps: Consider swapping out the pumpkin pie spice for a touch of ginger or cloves for a different flavor profile.
Add-Ins: Want a bit more texture? Toss in some chocolate chips, walnuts, or dried cranberries into the batter for exciting bursts of flavor.
Dietary Modifications: For a gluten-free version, use a gluten-free flour blend. For dairy-free, swap in almond or oat milk and a non-dairy butter.
Seasonal Adaptations: Incorporate shredded zucchini or mashed bananas alongside the pumpkin for a unique twist that keeps the moisture intact.
Texture Variations: For a fun riff, make them into pumpkin pancake muffins by pouring the batter into a muffin tin!

Recipe FAQs

Can I freeze pumpkin pancakes?
Absolutely! To freeze, let the pancakes cool completely, then stack them with parchment paper between layers and place them in an airtight freezer bag. They can last for up to three months.

What can I do with leftover pumpkin puree?
If you have leftover pumpkin puree, use it in soups, smoothies, or baked goods like muffins or quick breads. It’s versatile and can enhance the nutrient quality and flavor of many dishes.

Can I make these pancakes gluten-free?
Definitely! Simply replace the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, like baking powder, are also gluten-free.

How can I achieve a lighter texture?
For lighter and fluffier pancakes, make sure to accurately measure the flour and don’t overmix the batter. Allowing the batter to rest will also help it rise nicely.

These pumpkin pancakes truly embody the flavors of the season while being easy to whip up any time of year. Their comforting spices and fluffy texture will warm not only your belly but also your spirit. Enjoy experimenting with variations and the joy of creating delicious memories with friends and family. So grab your skillet and let’s make some pancakes!

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