Delicious pumpkin pancakes topped with syrup and whipped cream.

Pumpkin Pancakes Recipe

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why make this recipe

Pumpkin pancakes are a delightful twist on the traditional pancake breakfast. They bring a warm, seasonal flavor to your table that is perfect for chilly mornings or cozy brunches. With the richness of pumpkin and warm spices, these pancakes are not only delicious but also packed with nutrients. They are a fun way to celebrate fall and can even be enjoyed year-round! Plus, making these pancakes involves simple ingredients and straightforward steps, making it a family-friendly recipe that everyone can enjoy.

how to make Pumpkin Pancakes

Ingredients:

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice*
  • 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 large egg
  • 3 Tablespoons (45ml) canola or vegetable oil
  • 1 and 1/2 cups (360ml) whole milk*
  • optional: 1 cup (180g) semi-sweet chocolate chips
  • for cooking: butter or nonstick spray

Directions:

  1. In a large bowl, preferably with a pour spout, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
  2. For this step, I like to use a blender. A blender guarantees an incredibly smooth batter and helps break down the heavy pumpkin. Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you can whisk by hand or use a hand mixer.
  3. Pour the wet ingredients into the dry ingredients and whisk gently to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is very thick, and a few lumps are fine. Fold in the chocolate chips, if using.
  4. Heat a griddle or large flat skillet over medium heat. If using an electric griddle, preheat it to 375°F (190°C). Coat generously with butter or nonstick cooking spray.
  5. Once it’s hot, drop or pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2–3 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat the griddle or skillet with butter or nonstick spray again if needed for each batch.
  6. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice like butter and pure maple syrup. You can also try serving these with maple pecan topping.
  7. Cover and store leftover pancakes in the refrigerator for up to 5 days.

how to serve Pumpkin Pancakes

Serve pumpkin pancakes warm, topped with your favorite ingredients. Classic toppings include butter and pure maple syrup, but you can also add whipped cream, chopped nuts, or even a sprinkle of powdered sugar. For a creative twist, consider serving them with fresh fruit like bananas or berries.

how to store Pumpkin Pancakes

To store leftover pumpkin pancakes, allow them to cool completely, then stack them with parchment paper in between to prevent sticking. Place the stack in an airtight container and refrigerate for up to 5 days. You can also freeze them for longer storage; just make sure to wrap them tightly.

tips to make Pumpkin Pancakes

  1. Mix well but don’t over mix: It’s essential to combine the wet and dry ingredients without overmixing. A few lumps in the batter are okay. Overmixing can lead to tough pancakes.
  2. Temperature matters: Ensure your griddle or skillet is adequately heated before cooking; this will help form a nice golden brown crust on your pancakes.
  3. Use fresh pumpkin: If possible, try to use fresh pumpkin puree. It gives an even better flavor and texture compared to canned.

variation (if any)

You can enhance pumpkin pancakes by adding nuts or seeds to the batter for a crunchy texture. Additional spices like nutmeg or ginger can provide a different flavor profile. If you prefer a lighter version, you can substitute some of the whole milk with almond milk or your favorite non-dairy alternative.

FAQs

  1. Can I use whole wheat flour instead of all-purpose flour?
    Yes, you can substitute whole wheat flour, but the texture may be denser. You might want to use a mix of both for lighter pancakes.

  2. How can I make these pancakes dairy-free?
    Substitute the whole milk with almond milk or any non-dairy milk. Replace the egg with flaxseed meal or a chia seed mixture for a vegan option.

  3. Can I make the batter ahead of time?
    Yes, you can make the batter the night before and store it in the refrigerator. Just give it a good stir before cooking, as it might thicken up overnight.

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