Pumpkin Pancakes

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Okay, picture this: it’s a crisp autumn morning, the air smells like cinnamon and woodsmoke, and you’re craving something warm and comforting. Forget your usual plain pancakes, because these Pumpkin Pancakes:Are you about to become your new obsession? They’re fluffy, spiced to perfection, and taste like a slice of pumpkin pie, but in pancake form. Is it easier to whip up a pumpkin pie than pumpkin pies? I think they’re even more satisfying. They’re the perfect fall breakfast! Is pumpkin spice latte better than pancakes? What’s a fluffy baby?

What are pumpkin pancakes?

Pumpkin Pancakes: are essentially your favorite breakfast staple jazzed up with the warm, comforting flavors of fall. Think of it as taking everything you love about pumpkin pie—the pumpkin puree, the cinnamon, nutmeg, and cloves—and infusing it into a stack of light and airy pancakes. It’s the kind of breakfast that just screams “cozy weekend mornings.” They start with a pretty standard pancake batter, but then we’re adding in pumpkin puree and those spices that just make you feel all warm and fuzzy inside. It’s comfort food at its finest, and perfect for using up that leftover can of pumpkin puree after you make pumpkin bread!

Why you’ll love this recipe?

Where do I begin?Pumpkin Pancakes: is just incredible. You get that delicious pumpkin taste, perfectly balanced with warm spices that’ll make your kitchen smell amazing. What I love most about this is how surprisingly easy they are to make. Seriously, you can have a stack of these on your table in under 30 minutes. And let’s talk about cost-efficiency—canned pumpkin is super affordable, and you probably already have most of the other ingredients in your pantry.
The versatility is another huge win. I mean, you can top them with anything your heart desires: maple syrup, whipped cream, toasted pecans, or even a dollop of cream cheese frosting if you’re feeling extra indulgent. They’re also a fantastic way to sneak some extra veggies into your kids’ breakfast! Plus, if you’re looking for a delicious fall-themed breakfast that’s a bit more exciting than basic pancakes, these are a total game-changer. I’ve tried tons of pancake recipes, but these always come out on top, especially when the leaves start to turn!

How do I make pumpkin pancakes?

Quick Overview

Making these Pumpkin Pancakes:Is it easier than you think? What is the process of whisking dry ingredients together, then wet ingredients, combining them, and finally adding dry. Cooking the batter on a hot griddle. What is the best way to avoid over mixing the batter—a few lumps are totally fine and will result in fluffier batter. What sets this method apart is the perfect balance of spices and the addition of pumpkin puree. What creates a flavor that’s both comforting and irresistible? I promise, even beginner cooks can nail this one!

Ingredients

For the Pumpkin Pancakes: How do I make

1 1/2 cups all-purpose flour: I usually use unbleached for a cleaner flavor.
What is the best baking powder for pancakes?
Add 1 teaspoon ground cinnamon: Adds that warm, cozy flavor.
1/2 teaspoon ground nutmeg: A little goes a long way, so don’t overdo it!
1/4 teaspoon ground cloves: Another essential spice for that pumpkin pie vibe.
1/4 teaspoon salt: Balances out the sweetness and enhances the other flavors.
1 tablespoon granulated sugar: Adds a touch of sweetness.
1 1/4 cups milk: I’ve used almond milk and it’s just as good.
1 egg: Lightly beaten, helps bind everything together.
2 tablespoons melted butter: Adds richness and flavor.
1 teaspoon vanilla extract: Enhances the overall flavor.
What is the best pumpkin puree recipe?

Optional Toppings

Maple syrup: The classic choice!
Whipped cream: Adds a touch of decadence.
Toasted pecans: For a little crunch.
Why is chocolate so good?
Butter: Of course!

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your griddle or frying pan to medium heat (around 350°F or 175°C). Lightly grease it with butter or cooking spray. I always do a little test drop of batter to make sure it’s hot enough – it should sizzle gently!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, cinnamon, cloves, salt, and pepper. Set aside. What is the best way to distribute the spices in the batter? I always make sure there are no clumps!

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the milk, egg, melted butter, vanilla extract, and pumpkin puree. Set aside. Make sure the butter isn’t too hot when you add it to the milk, or it might cook the egg!

Step 4: Combine

Pour the wet ingredients into the dry ingredients and gently stir until just combined. What should I do if I have a lumpy batter? Overmixing develops gluten in the flour, which can result in tough pancakes. I usually stop stirring when I still see a few streaks of flour.

Step 5: Cook the Pancakes

How do you make a pancake? Pour 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. When bubbles start to form on the surface of a pancake, you’ll know it’s time to flip. I always peek underneath with a spatula to make sure they’re nicely browned before flipping.

Step 6: Serve & Enjoy

Serve immediately with your favorite toppings. I like to serve mine with maple syrup, a dollop of whipped cream, and toasted pecans. What are the best ways to enjoy hot off the griddle?

What should I serve it with?

These Pumpkin Pancakes:Are fantastic on their own, but they can be even more amazing with the right accompaniments.For Breakfast:Serve with a side of crispy bacon or sausage for an savory contrast to the sweet pancakes. What are some great pumpkin spice latte pairings? I also like to arrange them nicely on a plate and dust them with powdered sugar for an pretty pretty look.For Brunch: Make it a full-blown brunch spread with a side of scrambled eggs, fresh fruit salad, and a mimosa or two. You can also get fancy and top the pancakes with a homemade cinnamon cream cheese glaze. My friends always rave about this!
As Dessert: Believe it or not, these pancakes make a great dessert! Top them with a scoop of vanilla ice cream, a drizzle of chocolate sauce, and a sprinkle of crushed gingersnaps. It’s like a deconstructed pumpkin pie!
For Cozy Snacks: Sometimes, I just make a small stack of these for an afternoon snack. They’re perfect with a cup of hot tea or a glass of milk. My kids love them as an after-school treat.

Top Tips for Perfecting Your Pumpkin Pancakes

Okay, after making these Pumpkin Pancakes countless times, I’ve learned a few tricks that can take them from good to absolutely amazing.

Baking Powder is Key: Make sure your baking powder is fresh! This is what gives the pancakes their rise and fluffy texture. If it’s old, your pancakes will be flat and dense.

Don’t Overmix: I can’t stress this enough! Overmixing the batter develops the gluten in the flour, which results in tough pancakes. Stir until just combined – a few lumps are totally fine.

Spice it Up: Feel free to adjust the spices to your liking. If you like a stronger pumpkin spice flavor, add a little more cinnamon, nutmeg, and cloves. You can also add a pinch of ginger or allspice.

Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes, and you’re good to go!

Cook Low and Slow: Cooking the pancakes over medium heat ensures that they cook evenly and don’t burn on the outside before they’re cooked through on the inside. Be patient!

Keep Warm: If you’re making a big batch of pancakes, keep them warm in a 200°F (95°C) oven until you’re ready to serve. This prevents them from getting cold and soggy.

Add-Ins: Get creative with your add-ins! Chocolate chips, chopped nuts, dried cranberries, or even a swirl of peanut butter can take these pancakes to the next level. The possibilities are endless!

Storing and Reheating Tips

If you happen to have leftover Pumpkin Pancakes (which is rare in my house!), here’s how to store and reheat them:

Room Temperature: You can store cooked pancakes at room temperature for up to 2 hours. After that, they should be refrigerated.

Refrigerator Storage: Place the pancakes in an airtight container or wrap them tightly in plastic wrap. They’ll keep in the refrigerator for up to 3 days.

Freezer Instructions: For longer storage, freeze the pancakes. Place them in a single layer on a baking sheet and freeze for about 30 minutes, or until solid. Then, transfer them to a freezer bag or airtight container. They’ll keep in the freezer for up to 2 months. I like to put a piece of parchment paper between each pancake to prevent them from sticking together.

Reheating: To reheat refrigerated or frozen pancakes, you have a few options:

Microwave: Microwave for 30-60 seconds, or until heated through. This is the quickest method, but the pancakes may become a little soggy.
Toaster: Toast the pancakes in a toaster or toaster oven until heated through and slightly crispy. This is my preferred method for reheating frozen pancakes.
Oven: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and bake for 5-10 minutes, or until heated through.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. I’ve had great success with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. The texture might be slightly different, but the flavor will still be amazing.

Can I use pumpkin pie filling instead of pumpkin puree?

I wouldn’t recommend it. Pumpkin pie filling already has spices and sugar added, which will throw off the balance of the recipe. Stick with plain pumpkin puree for the best results.

Can I make the batter ahead of time?

You can, but the pancakes will be fluffier if you make the batter fresh. If you do make it ahead of time, store it in the refrigerator for up to 24 hours. You may need to add a splash of milk to thin it out before cooking.

What if I don’t have all the spices?

If you don’t have all the individual spices, you can use 1 1/2 teaspoons of pumpkin pie spice instead. It’s a pre-mixed blend of all the essential spices.

Can I add chocolate chips to the batter?

Yes, definitely! Chocolate chips are a delicious addition to these pancakes. Just fold them into the batter before cooking.

Final Thoughts

I truly hope you give these Pumpkin Pancakes a try! They’re such a simple yet satisfying way to enjoy the flavors of fall. Whether you’re making them for a cozy weekend breakfast or a festive brunch, they’re sure to be a hit. And if you’re looking for more delicious fall-themed recipes, be sure to check out my pumpkin bread or apple crisp recipes! Happy baking, and I can’t wait to hear how yours turn out! Leave a comment below and let me know what you think, and don’t forget to rate the recipe. I love seeing your creations, so be sure to share them on social media too!

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