These fluffy pumpkin pancakes are perfect for cozy fall mornings or whenever you’re in the mood for a delicious breakfast. This pumpkin pancake recipe has all the warm and comforting fall flavors of pumpkin pie, making it a fall favorite. Top these homemade pumpkin pancakes with some butter and a drizzle of maple syrup and you have the perfect breakfast.
Pumpkin Pancakes Recipe
If you are looking to make your fall breakfasts amazing then you are going to want to make this pumpkin pancakes recipe. This is seriously the best pumpkin pancakes recipe ever and it is so easy to make.
If you love all things pumpkin spice like I do then you are going to love this easy pumpkin pancakes recipe.
I have to be completely honest and tell you that I do not just make these during the fall months. I love pumpkin and pumpkin spice flavors that I enjoy them all year round.
This pumpkin pancakes recipe is amazing when topped with some butter and a drizzle of maple syrup. Enjoy them with a warm cup of pumpkin spice coffee or a Pumpkin Spice Latte for the perfect breakfast.
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How to Serve Pumpkin Pancakes
Pumpkin Pancakes are best enjoyed warm, so try to serve them immediately after cooking and garnishing. Start by stacking your freshly cooked pumpkin pancakes on a plate. You can make a tall stack or a more modest one, depending on your appetite and then top them however you want to. Serve your pumpkin pancakes alongside your favorite breakfast accompaniments like crispy bacon or sausage links for a well-rounded meal.
Butter. Place a pat of butter on top of your warm pancakes. As the butter melts, the melted butter will infuse the pancakes with a rich, creamy flavor.
Syrup. Drizzle your favorite syrup over the stack. Traditional maple syrup is a classic choice, but you can also use honey, fruit syrups, or even a homemade pumpkin spice syrup for an extra burst of pumpkin flavor.
Whipped Cream. For an indulgent touch, add a dollop of whipped cream to the top of your pancakes. This adds a light and airy contrast to the warm, fluffy pancakes.
Nuts. Chopped nuts, such as pecans or walnuts, can provide a satisfying crunch. Sprinkle them over the whipped cream or syrup.
Fresh Fruit. Enhance the flavors and textures by adding fresh fruit. Sliced bananas, berries, or even sautéed apples or pears can complement the pumpkin pancakes wonderfully.
Spices. A pinch of cinnamon or pumpkin pie spice sprinkled over the top can reinforce the autumnal flavors.
Powdered Sugar. A dusting of powdered sugar adds a touch of elegance to your presentation.
Extra Pumpkin Flavor. For the true pumpkin enthusiast, consider adding a spoonful of pumpkin puree on top or a small drizzle of pumpkin spice sauce.
Tips For Making Pancakes
Use Fresh Ingredients. Start with fresh ingredients, especially when it comes to your leavening agents like baking powder and baking soda. Old or expired ingredients can lead to flat, less fluffy pancakes.
Preheat the Pan or Griddle. Ensure your cooking surface (pan or griddle) is preheated before you start cooking. A medium-low or medium heat setting works well for pancakes.
Non-Stick Surface. Use a non-stick pan or griddle or lightly grease your cooking surface with butter or cooking spray to prevent sticking.
Proper Mixing. Mix your pancake batter until the ingredients are just combined. Overmixing can lead to tough pancakes. It’s okay if there are a few lumps; they’ll disappear during cooking.
Ladle or Pour Evenly. Use a measuring cup or ladle to pour the pancake batter onto the cooking surface. This ensures consistent pancake size and even cooking.
Don’t Press Down. Resist the urge to press down on the pancakes with your spatula. This can deflate them and make them less fluffy.
Wait for Bubbles. Watch for small bubbles to form on the surface of the pancakes. When you see these bubbles and the edges start to set, it’s time to flip the pancake.
Flip Carefully. Use a spatula to flip the pancake gently but confidently. Avoid flipping it more than once.
How long does it take Pumpkin Pancakes to Cook?
Pancakes typically take 2-3 minutes on the first side and 1-2 minutes on the second side. Adjust the heat if they are cooking too quickly or slowly. You want to cook pancakes on medium-low heat for best results.
How to Keep Pancakes warm when Cooking a large batch
If you’re making a batch of pancakes, keep them warm in a low oven (around 200°F or 93°C) on a baking sheet covered with foil. This prevents them from cooling down while you cook the rest.
What Can I add to My Pumpkin Pancakes?
Pumpkin pancakes can easily be changed up by adding extra flavors and textures. Here are some delicious ingredients you can add to pumpkin pancake batter to enhance their taste and variety:
Chocolate Chips: Semi-sweet or milk chocolate chips can add a delightful contrast to the pumpkin’s earthy flavor. They melt into the pancakes as they cook, creating pockets of gooey goodness.
Nuts: Chopped nuts like pecans, walnuts, or almonds add a satisfying crunch and a nutty flavor that complements the pumpkin.
Coconut Flakes: Toasted coconut flakes can add a tropical twist and a pleasant crunch to your pancakes.
Pumpkin Seeds: Sprinkle pumpkin seeds (pepitas) on top for added crunch and a nod to the pumpkin theme.
Add some vanilla. If you want to add a little extra sweetness and flavor you can add a teaspoon of vanilla extract to the pancake batter.
How to Store Pancakes
After cooking your pancakes, allow them to cool to room temperature on a wire rack or a clean plate. This prevents condensation from forming inside the storage container, which can make the pancakes soggy. Once the pancakes are cooled place them in an airtight container and store them in the fridge.
Pancakes can be stored in the fridge for 2-3 days. To reheat the pancakes you can heat them a few different ways. In the toaster, toast them until heated through. With the microwave, use short intervals (e.g., 20-30 seconds) until they’re warm. In the oven, place them on a baking sheet and warm them at 350°F (175°C) for about 5-10 minutes.
How to Freeze Pancakes
After cooking the pancakes allow them to cool. It’s essential to allow them to cool completely to room temperature before freezing. If you stack hot pancakes before cooling, they may become soggy.
Once your pancakes are cool, divide them into serving-sized stacks. You can stack 2-3 pancakes together, depending on your preference and how many you typically eat in one serving.
Wrap each stack of pancakes tightly in plastic wrap. Put the stacks of pancakes into a freezer-safe resealable plastic bag or an airtight container. Ensure that you remove as much air as possible from the bag before sealing it.
Place the bag or container in the freezer. Be sure to lay it flat so the pancakes freeze evenly and don’t get bent or misshapen.
Pancakes can be stored in the freezer for up to 2-3 months.
How to Reheat Frozen Pancakes
When you’re ready to enjoy your frozen pancakes, here’s how to reheat them:
Oven: You can reheat frozen pancakes directly from the freezer. Preheat your oven to 350°F, place the pancakes on a baking sheet, and warm them in the oven for about 10-15 minutes or until heated through.
Toaster: Toast on a low setting until they are heated to your liking.
Microwave: In the microwave, place the stack of pancakes on a plate and heat them for short intervals (20-30 seconds at a time) until warmed through.
Pumpkin Pancake Ingredients
All-Purpose Flour. The backbone of any pancake recipe, all-purpose flour provides structure and thickness to your pancakes. It’s important to measure your flour correctly to avoid dense or dry pancakes.
Baking Powder and Baking Soda. These leavening agents work together to give your pancakes their fluffy texture. Baking powder helps with an immediate rise while baking soda provides a second rise when it reacts with acidic ingredients like buttermilk.
Salt. A pinch of salt enhances the overall flavor of your pancakes, balancing the sweetness of the pumpkin and brown sugar.
Cinnamon and Pumpkin Pie Spice. These spices are the stars of the show, infusing your pancakes with the comforting taste of pumpkin pie. Cinnamon adds warmth and depth, while pumpkin pie spice combines various spices like ground cloves, ground nutmeg, and allspice to elevate the pumpkin flavor.
Pumpkin Puree. The heart of this recipe, pumpkin puree delivers an unmistakable taste and lovely orange hue. Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. You can use canned pumpkin puree or homemade fresh pumpkin puree.
Brown Sugar. Brown sugar sweetens the pancakes and complements the pumpkin flavor. It also adds moisture to keep your pancakes tender.
Large Egg. The egg binds the ingredients together and contributes to the overall structure of your pancakes.
Vegetable Oil. A small amount of vegetable oil ensures your pancakes stay moist and tender. It also adds a hint of richness to the batter.
Buttermilk. Buttermilk is the secret ingredient that makes these pancakes extra fluffy and tender. Its acidity reacts with the baking soda, creating air pockets that lead to that perfect rise.
How to Make Pumpkin Pancakes
Preheat your griddle to 350 degrees or heat a frying pan or skillet over medium heat.
In a medium mixing bowl, pour the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice, and give it a good stir to mix well. Set this bowl aside for now.
In your mixer’s bowl, combine the pumpkin, sugar, egg, oil, and buttermilk. Use the whisk attachment to blend these ingredients until they become lighter and smoother, which should take about a minute. You can also use a large bowl and a whisk or hand mixer instead of a stand mixer.
Afterward, remove the bowl from the mixer and gently fold the dry ingredients mixture into the wet ingredients mixture, stirring just until they start to combine. Don’t fret if you see a few lumps; they’ll work themselves out during cooking.
Using a 1/3 measuring cup, scoop out your pancake batter onto your hot pan. Cook each side until they turn a beautiful golden brown.
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- Preheat your griddle to 350 degrees or heat a frying pan or skillet over medium heat.
- In a medium mixing bowl, pour the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice, and give it a good stir to mix well. Set this bowl aside for now.
- In your mixer’s bowl, combine the pumpkin, sugar, egg, oil, and buttermilk. Use the whisk attachment to blend these ingredients until they become lighter and smoother, which should take about a minute. You can also use a large bowl and a whisk or hand mixer instead of a stand mixer.
- Afterward, remove the bowl from the mixer and gently fold the dry ingredients mixture into the wet ingredients mixture, stirring just until they start to combine. Don’t fret if you see a few lumps; they’ll work themselves out during cooking.
- Using a 1/3 measuring cup, scoop out your pancake batter onto your hot pan. Cook each side until they turn a beautiful golden brown.