Pumpkin Pancake Recipe: Pumpkin pancakes bring the warm, cozy flavors of fall to your breakfast table. With a blend of cinnamon, nutmeg, and pumpkin puree, these pancakes are soft, fluffy, and packed with nutrients. Not only do they taste amazing, but they also provide fiber, vitamins, and antioxidants from pumpkin.
Whether you enjoy them with maple syrup, a dollop of whipped cream, or some toasted pecans, these pancakes will become a seasonal favorite in your home. Now, let’s get started!
Ingredients Needed
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger (optional)
Wet Ingredients:
- ¾ cup pumpkin puree (canned or homemade)
- 1 cup milk (or dairy-free alternative)
- 1 egg
- 2 tablespoons melted butter (or coconut oil)
- 1 teaspoon vanilla extract
Optional Add-ins:
- ¼ cup chocolate chips
- ¼ cup chopped pecans or walnuts
- ¼ cup raisins or dried cranberries
Kitchen Tools Required
Essential Tools:
- Mixing bowls (one for dry, one for wet ingredients)
- Whisk
- Measuring cups and spoons
- Non-stick frying pan or griddle
- Spatula
Recommended Extras:
- Electric mixer for smoother batter
- Ladle for evenly sized pancakes
- Cooking spray or additional butter for greasing the pan
Step-by-Step Instructions
Step 1: Preparing the Batter
- In a large mixing bowl, whisk together all dry ingredients (flour, brown sugar, baking powder, baking soda, salt, and spices).
- In another bowl, whisk the wet ingredients (pumpkin puree, milk, egg, melted butter, and vanilla extract) until smooth.
- Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are fine.
Step 2: Heating the Pan
- Place a non-stick pan or griddle over medium heat.
- Lightly grease the surface with butter or cooking spray.
- Test the heat by sprinkling a few drops of water onto the pan—if they sizzle, the pan is ready.
Step 3: Cooking the Pancakes
- Using a ladle or measuring cup, pour about ¼ cup of batter onto the heated pan.
- Cook for 2-3 minutes, or until bubbles form on the surface.
- Flip the pancake and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, greasing the pan as needed.
Tips for Perfect Pumpkin Pancakes
Making perfect pumpkin pancakes is all about getting the texture and flavor just right. Here are some expert tips to ensure your pancakes turn out soft, fluffy, and delicious every time:
1. Don’t Overmix the Batter
Overmixing can lead to dense, tough pancakes. Stir the wet and dry ingredients together until just combined—small lumps in the batter are completely fine.
2. Let the Batter Rest
Allowing the batter to sit for 5-10 minutes before cooking helps the flour absorb moisture, resulting in fluffier pancakes.
3. Cook on Medium-Low Heat
Pumpkin pancakes take slightly longer to cook than regular pancakes due to the moisture from the pumpkin puree. Using medium-low heat ensures they cook through without burning.
4. Use Fresh Baking Powder
Since baking powder is responsible for making pancakes rise, always check its freshness before using. Expired baking powder can lead to flat pancakes.
5. Flip Only Once
Wait until you see bubbles on the surface and the edges look slightly dry before flipping. Flipping too early or too often can deflate your pancakes.
Serving Suggestions
Pumpkin pancakes taste amazing on their own, but the right toppings can take them to the next level. Here are some delicious serving ideas:
1. Classic Toppings
- Maple Syrup – The sweetness complements the warm spices.
- Butter – A pat of butter melts beautifully over warm pancakes.
- Powdered Sugar – A light dusting adds a touch of sweetness.
2. Gourmet Additions
- Whipped Cream – Adds a creamy contrast to the spiced pancakes.
- Toasted Pecans or Walnuts – For a crunchy texture.
- Chocolate Chips – Sprinkle on top for a sweet surprise.
- Caramel Drizzle – A decadent touch for special occasions.
3. Healthy Toppings
- Greek Yogurt – A protein-packed alternative to whipped cream.
- Fresh Berries – Blueberries, raspberries, or sliced bananas add freshness.
- Honey or Agave Syrup – A natural sweetener.
4. Beverage Pairings
- Pumpkin Spice Latte – For the ultimate fall experience.
- Hot Chocolate – A rich and comforting pairing.
- Chai Tea – Complements the warm spices in the pancakes.
Pumpkin Pancake Variations
Want to try different versions of pumpkin pancakes? Here are some variations to suit different dietary needs and preferences:
1. Vegan Pumpkin Pancakes
Replace:
- Egg → 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- Milk → Almond, soy, or oat milk
- Butter → Coconut oil or dairy-free margarine
2. Gluten-Free Pumpkin Pancakes
Use:
- 1 ½ cups gluten-free all-purpose flour blend instead of regular flour
- 1 teaspoon xanthan gum (if your flour blend doesn’t include it)
3. Protein-Packed Pumpkin Pancakes
Add:
- 1 scoop vanilla or cinnamon protein powder
- Use Greek yogurt instead of some of the milk for extra protein
Storing and Reheating Pancakes
If you have leftovers, don’t worry! Pumpkin pancakes store well and can be easily reheated for a quick and delicious breakfast.
Storing Pancakes
- Refrigerator: Store pancakes in an airtight container for up to 4 days.
- Freezer: Stack pancakes with parchment paper between them and store in a freezer-safe bag for up to 2 months.
Reheating Pancakes
- Microwave: Heat for 30-40 seconds per pancake.
- Oven: Place pancakes on a baking sheet, cover with foil, and warm at 300°F (150°C) for 10 minutes.
- Toaster: For a crispy texture, pop them in the toaster for a few minutes.
FAQs About Pumpkin Pancake Recipe
1. Can I use canned pumpkin instead of fresh pumpkin?
Yes! Canned pumpkin (pure pumpkin puree) works perfectly for this recipe. Just make sure not to use pumpkin pie filling, which has added sugar and spices.
2. How do I make my pumpkin pancakes fluffy?
For extra fluffy pancakes, don’t overmix the batter. Also, adding a little baking powder and letting the batter rest for a few minutes helps create a light texture.
3. Can I make these pancakes gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum for better texture.
4. What spices go best with pumpkin pancakes?
Classic spices like cinnamon, nutmeg, ginger, and cloves enhance the warm, cozy flavor of pumpkin pancakes. You can also use pumpkin spice for convenience.
5. Can I make the batter ahead of time?
It’s best to cook the pancakes fresh, but you can mix the dry and wet ingredients separately and combine them right before cooking.
6. How do I store and reheat leftover pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat in a toaster, oven, or microwave until warm.
7. Can I make these pancakes dairy-free?
Yes! Substitute regular milk with almond, oat, or coconut milk. Use dairy-free butter or coconut oil for cooking.
8. What toppings go well with pumpkin pancakes?
Maple syrup, whipped cream, chopped nuts, chocolate chips, or a sprinkle of cinnamon sugar make delicious toppings!
Pumpkin pancakes are a delightful way to enjoy the flavors of fall in every bite. Whether you stick to the classic recipe or experiment with variations, they’re sure to be a hit at your breakfast table.
