Welcome the cozy embrace of autumn with a stack of warm, fluffy pumpkin pancakes! This easy recipe brings the inviting flavors of fall right to your breakfast table, making any morning feel like a special occasion. Whether you are a beginner cook or a busy parent, these homemade pumpkin pancakes are simple to prepare and endlessly appealing. Get ready to create a breakfast that everyone will adore.
Table of Contents
Why You’ll Love These Pumpkin Pancakes
- Quick and Easy to Make: This recipe is designed for simplicity, letting you whip up a delightful breakfast without fuss.
- Bursting with Authentic Pumpkin Flavor: Each bite delivers a rich, genuine pumpkin taste, enhanced by warm spices.
- Perfect for Cozy Fall Breakfasts: Imagine crisp mornings, warm drinks, and these inviting pumpkin pancakes creating a perfect start to your day.
- Family-Friendly and Customizable: Kids and adults alike will enjoy them, and you can easily add your family’s favorite mix-ins.
- Uses Common Pantry Ingredients: You likely have most of what you need on hand, making these a convenient option any time.
Ingredients
Making these delightful pumpkin pancakes starts with gathering a few simple items.
- 2 Cups All Purpose Flour
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
- 1/4 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Cup Pumpkin Puree
- 2 Large Eggs
- 4 Tablespoons Butter (Melted)
- 1 1/2 Cups Milk
Notes & Substitutions
For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend. Feel free to use any type of milk you prefer; almond, soy, or oat milk work beautifully for dairy-free pumpkin pancakes. Always ensure you use pure pumpkin puree, not pumpkin pie filling, as pie filling already contains sugar and spices. Adjust the spice blend to your liking; a dash of allspice or cloves can deepen the fall flavor even more in your pumpkin pancakes.
Equipment
You won’t need many fancy gadgets for these delicious pumpkin pancakes. Here is what you will need to get started:
- Two large mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Large non-stick skillet or electric griddle
An electric griddle is a great optional tool for cooking multiple pancakes at once, making breakfast even faster.
Instructions
Creating perfect pumpkin pancakes is simpler than you might think. Follow these easy steps for fluffy, flavorful results every time:
Begin by preheating your griddle or a large non-stick skillet over medium heat. This ensures an even cooking temperature from the start. In your largest mixing bowl, combine all the dry ingredients. Whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg until they are thoroughly mixed. This step distributes the leavening agents and spices evenly throughout the batter.
In a separate medium bowl, combine all the wet ingredients. Whisk together both the brown and granulated sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk. Ensure everything is well combined and smooth before proceeding. The combination of wet ingredients forms the flavorful base of your delicious pumpkin pancakes.
Now, pour the wet ingredient mixture directly over the dry ingredients in the larger bowl. Use your whisk to gently combine everything. Stir just until the ingredients are moistened. It is absolutely crucial not to overmix the batter; a few lumps are perfectly normal and actually desirable for tender pancakes.
As explained by Bon Appétit, overmixing develops gluten in flour, leading to tough, chewy pancakes.
Let the batter rest for approximately 5 minutes. This brief resting period allows the flour to fully hydrate and the baking powder to start working, leading to fluffier pancakes.
According to The Kitchn, resting pancake batter allows the flour to soften and dissolve lumps, resulting in a better texture.
While the batter rests, prepare your griddle. Butter it lightly or spray with a non-stick cooking spray, if desired, to prevent sticking and ensure a golden crust.
Once the griddle is ready and the batter has rested, pour about 1/3 cup of batter for each pancake onto the hot surface. Gently spread the batter into a uniform circle using the back of your measuring cup or a spoon. Cook each pancake for approximately 4 minutes per side. Look for bubbles forming on the surface and the edges setting before flipping. Once flipped, cook for another 3-4 minutes until golden brown and cooked through. Serve your fresh pumpkin pancakes warm with your favorite toppings and enjoy!
Pro Tips for Perfect Pumpkin Pancakes
- Avoid overmixing the batter at all costs; a few lumps are fine and will result in tender, fluffy pancakes.
- For uniform pancake sizes, use a 1/3 cup measuring cup to scoop and pour the batter onto the griddle.
- Test your griddle temperature by dropping a small amount of water on it; it should sizzle immediately but not evaporate too quickly.
- To keep cooked pancakes warm while you finish the batch, place them on a baking sheet in an oven set to 200°F (95°C).
- If your pancakes are flat, your baking powder might be old, or your batter was overmixed.
Serving Suggestions, Storage, and Variations
Serving Suggestions
Serve your warm pumpkin pancakes with classic toppings like maple syrup and a dollop of butter. Get creative with whipped cream, a sprinkle of cinnamon sugar, chopped pecans, or a drizzle of caramel sauce. These pancakes also pair wonderfully with savory breakfast items like crispy bacon or scrambled eggs for a balanced meal.
Storage
Store any leftover pumpkin pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster, microwave, or warm them on a lightly greased skillet until heated through. For longer storage, freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Variations
Easily customize your pumpkin pancakes by stirring in 1/2 cup of chocolate chips, chopped walnuts, or dried cranberries into the batter. For gluten-free or dairy-free options, simply follow the substitution suggestions provided earlier. Adjust the intensity of the pumpkin spice blend to suit your taste, adding more cinnamon or a pinch of allspice for extra warmth.
Pumpkin Pancake Nutrition
Understanding the nutritional content of your food is helpful. These pumpkin pancakes offer a good source of carbohydrates and a modest amount of protein. Please note that these values are approximate and can vary based on specific ingredients and serving sizes.
| Nutrient | Amount |
|---|---|
| Calories | 183 kcal |
| Carbohydrates | 28 g |
| Protein | 4 g |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Cholesterol | 40 mg |
| Sodium | 254 mg |
| Potassium | 221 mg |
| Fiber | 1 g |
| Sugar | 10 g |
| Vitamin A | 3385 IU |
| Vitamin C | 0.8 mg |
| Calcium | 101 mg |
| Iron | 1.6 mg |
| Serving Size | 1 serving |
Disclaimer: Nutritional information is an estimate and may vary.
Frequently Asked Questions (FAQ)
Q: Can I use pumpkin pie spice instead of individual spices?
A: Yes, absolutely! Replace the cinnamon, ginger, and nutmeg with 2 to 2.5 teaspoons of pumpkin pie spice for convenience. Adjust to your preferred strength.
Q: Why are my pancakes flat?
A: Flat pancakes usually result from overmixing the batter, which develops gluten and reduces fluffiness, or from using old, expired baking powder. Ensure your baking powder is fresh for best results.
Q: Can I make the batter ahead of time?
A: For the fluffiest pumpkin pancakes, it is best to make and cook the batter immediately. However, you can prepare the dry ingredients and wet ingredients separately, then combine just before cooking.
Q: How do I keep pancakes warm while cooking a large batch?
A: Place cooked pancakes on a wire rack set over a baking sheet in an oven preheated to 200°F (95°C). This keeps them warm without making them soggy.
Conclusion
These delicious homemade pumpkin pancakes are truly a celebration of fall flavors, perfect for beginners and busy parents seeking a quick, comforting meal. With simple ingredients and straightforward steps, you can easily create a breakfast that feels special any day of the week. We encourage you to try this recipe and share your creations with us! Let us know your favorite toppings in the comments below.
Delicious Homemade Pumpkin Pancakes
Equipment
- Griddle or large non-stick skillet
- Large bowl
- Medium bowl
- whisk
Ingredients
Pancakes
- 2 Cups All Purpose Flour
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
- 1/4 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Cup Pumpkin Puree
- 2 Large Eggs
- 4 Tablespoons Butter Melted
- 1 1/2 Cups Milk
Instructions
Preparation
- Preheat a griddle or large non-stick skillet to medium heat.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a separate medium bowl, whisk together the brown sugar, granulated sugar, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
- Pour the wet ingredients into the dry and whisk gently until just combined; the batter should remain slightly lumpy.
- Let the batter rest for 5 minutes.
Cooking
- Grease the griddle, then pour about 1/3 cup of batter for each pancake, spreading to form a circle.
- Cook each pancake for about 4 minutes per side, until golden brown and cooked through.
Serving
- Serve the pancakes warm with butter, syrup, whipped cream, nuts, or your preferred toppings.