Fall is here, and what better way to celebrate the season than with delicious pumpkin pancakes? These pancakes are fluffy, flavorful, and perfect for a cozy breakfast or brunch. The warm spices and the hint of pumpkin make each bite a delight!
Why Make This Recipe
Pumpkin pancakes bring a taste of autumn right to your table. They are simple to make and use ingredients you probably already have in your kitchen. Not only are they tasty, but they’re also a fun way to get some veggies in your breakfast! Whether you’re enjoying them on a chilly morning or at a weekend brunch, these pancakes are sure to please everyone.
How to Make Pumpkin Pancakes
Making pumpkin pancakes is easy and quick! Just follow these steps, and you’ll be flipping pancakes in no time.
Ingredients
- 1½ cups all-purpose flour (180 grams)
- 2 tablespoons brown sugar (27 grams)
- 1½ teaspoons baking powder (6 grams)
- ¾ teaspoon baking soda (5 grams)
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon (5 grams)
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1½ cups milk (341 grams, room temperature)
- ¾ cup pumpkin purée (170 grams, NOT pumpkin pie filling!)
- 2 large eggs (100 grams, room temperature)
- 3 tablespoons unsalted butter (42 grams, melted, plus more for cooking)
- 1 teaspoon pure vanilla extract (4 grams)
Directions
- Preheat a griddle, cast iron pan, or nonstick skillet over medium heat.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, whisk the milk, pumpkin purée, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Lumps are okay, so don’t over-mix!
- Add enough butter to the hot pan to coat the bottom. Pour in ⅓ cup of batter for each pancake.
- Cook until the edges start to dry and bubbles pop, then flip and cook for another 3-4 minutes until golden brown on the other side.
- Repeat until all batter is used up.
How to Serve Pumpkin Pancakes
Serve your pumpkin pancakes warm off the griddle. Top them with maple syrup, fresh whipped cream, or even some toasted nuts for a bit of crunch. You can also add sliced bananas or apples for extra sweetness!
How to Store Pumpkin Pancakes
If you have leftover pancakes, let them cool completely then stack them with a piece of parchment paper in between each pancake. Place them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to a month. Just reheat in the toaster or microwave when you want to enjoy them again!
Tips to Make Pumpkin Pancakes
- Make sure to measure the flour correctly to avoid dense pancakes.
- Don’t over-mix the batter; some lumps will help keep the pancakes fluffy.
- Adjust the spices according to your taste. You can add more cinnamon or even a pinch of cloves for a spicier flavor.
Variation
You can add chocolate chips or nuts for a twist on these classic pumpkin pancakes. Try using whole wheat flour for a healthier version or even swap the milk for a plant-based option.
FAQs
Can I use canned pumpkin for the recipe?
Yes, canned pumpkin is perfect for this recipe! Just make sure it’s pure pumpkin purée and not pumpkin pie filling.
Can I make these pancakes gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend.
How can I make these pancakes vegan?
You can replace the eggs with flax eggs and use a non-dairy milk and vegan butter alternative.
Enjoy your pumpkin pancakes and embrace the flavors of fall! Happy cooking!
Pumpkin Pancakes
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Measure correctly to avoid dense pancakes.
- 2 tablespoons brown sugar
- 1.5 teaspoons baking powder
- 0.75 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1.5 teaspoons ground cinnamon Adjust according to your taste.
- 0.75 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
Wet Ingredients
- 1.5 cups milk Room temperature.
- 0.75 cup pumpkin purée Use pure pumpkin purée, not pie filling.
- 2 large eggs Room temperature.
- 3 tablespoons unsalted butter Melted, plus more for cooking.
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- Preheat a griddle, cast iron pan, or nonstick skillet over medium heat.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, whisk the milk, pumpkin purée, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Lumps are okay, so don’t over-mix!
Cooking
- Add enough butter to the hot pan to coat the bottom.
- Pour in ⅓ cup of batter for each pancake.
- Cook until the edges start to dry and bubbles pop, then flip and cook for another 3-4 minutes until golden brown on the other side.
- Repeat until all batter is used up.
