Pumpkin Pancakes Recipe | Spiced Fall Breakfast Treat

Welcome to the world of warm spices and sweet pumpkin flavors with our Pumpkin Pancakes Recipe! As the leaves start to change color and the air gets crisper, there’s no better way to embrace the essence of fall than with a stack of fluffy, homemade pancakes infused with the rich taste of pumpkin. This recipe offers a delightful twist to your traditional breakfast, combining the comfort of classic pancakes with the seasonal charm of pumpkin pie. So grab your apron, and let’s start mixing up a batch of these scrumptious pancakes that promise to bring the cozy flavors of fall right to your table. Get ready to enjoy every bite, topped with your favorite syrup or a dollop of whipped cream, for the ultimate fall breakfast experience.

Introduction Pumpkin Pancakes

Pumpkin pancakes are a beloved seasonal treat that brings the familiar flavors of autumn to the breakfast table. With warming spices like cinnamon, ginger, and nutmeg, these fluffy pancakes evoke cozy weekends spent apple picking or taking scenic drives to see the fall foliage. The pumpkin purée adds moisture, natural sweetness, and that iconic pumpkin taste perfect for celebrating the season. Customize them with different toppings like maple syrup, pecans, or whipped cream for a breakfast packed with festive flair. Read on to learn how easy it is to make these crowd-pleasing pumpkin pancakes from scratch right in your own kitchen.

Ingredients For Pumpkin Pancakes

To make around 12 pancakes, you will need:

• Dry Ingredients
  • 1 1⁄2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄4 teaspoon salt
• Wet Ingredients
  • 1 cup buttermilk
  • 2 eggs
  • 1⁄4 cup (4 tablespoons) melted butter
  • 3⁄4 cup pumpkin purée

Step-by-Step Instructions

Preparing Ingredients

Start by melting the butter either on the stovetop or in the microwave. Set it aside to cool slightly. If you don’t have canned pumpkin purée, make your own by roasting fresh pumpkin. Peel, seed, and cube a sugar pumpkin or pie pumpkin. Roast at 400°F for 45 minutes or until very tender. In a food processor, blend the roasted pumpkin with 2-3 tablespoons butter until smooth.

Mixing the Batter

In one large bowl, whisk together all the dry ingredients: the flour, brown sugar, baking powder, baking soda, spices, and salt. In a separate bowl, mix the wet ingredients: buttermilk, eggs, pumpkin purée, and melted butter. Slowly add the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix.

Let the Batter Rest

Let the batter sit for at least 15 minutes, or up to 1 hour. This resting time allows the flour to fully hydrate and results in fluffier pancakes.

Cooking the Pancakes

Lightly grease a griddle or large skillet and heat it over medium heat. For each pancake, scoop about 1⁄4 cup of batter onto the skillet. Cook for 2-3 minutes per side, until the bottoms are golden brown. Flip carefully with a thin spatula and cook until the second side is browned. Serve the pancakes warm, topping them while they’re hot so any melty toppings don’t congeal.

Cooking Tips and Techniques

• The batter should be thick but still pourable. Add a splash more buttermilk if too thick.
• Brush the skillet with oil or butter between batches for even browning.
• Adjust the heat so pancakes cook through without burning on the outside.
• Letting them cook a bit longer before flipping helps the pancakes cook through.
• Flipping too early may cause them to break apart, so be patient.

Nutrition Information Pumpkin Pancakes

Nutrition per 2 pancakes:

Substitutions and Variations Pumpkin Pancakes

• For dairy-free: substitute almond milk or oat milk for the buttermilk.
• For egg-free: use 1 banana or 1⁄4 cup applesauce in place of the eggs.
• For oil-free: use mashed banana instead of melted butter.
• For spice variations: add 1 tsp ground cloves or allspice, or 1⁄4 tsp ground cardamom.
• For mix-ins: fold in chocolate chips, pecans, walnuts, or diced apples.

Storage and Reheating Pumpkin Pancakes

• Let pancakes cool completely before storing.
• To freeze: place cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer to freezer bags or container.
• To refrigerate: place pancakes in an airtight container and store for 2-3 days.
• To reheat, microwave individual pancakes for 20-30 seconds until warmed through. You can also toast them.

Serving Suggestions Pumpkin Pancakes

• Maple syrup – The classic topping.
• Whipped cream – Sweet clouds of fluffy cream.
• Pecans or walnuts – Toasty crunchy nuts.
• Sliced apples – For an apple pie vibe.
• Pumpkin butter – Take it up a notch!
• Bacon or sausage – Savory, salty contrast.
• Yogurt – Tangy, creamy, and protein-packed.

Conclusion: Pumpkin Pancakes Recipe

Pumpkin pancakes are the ultimate fall treat, blending the comforting flavors of pumpkin pie into fluffy morning pancakes. They come together easily with pantry staples and a can of pumpkin purée. Customize them with your favorite mix-ins and toppings for a seasonal breakfast your family will request time and time again. The kitchen will fill with the scent of cinnamon and autumn spices as you whip up batch after batch of these festive pancakes all season long.

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Pumpkin Pancakes Recipe

Category Breakfast

Persons

4

Prep Time

5 minutes

Cook Time

15 minutes

Wait Time

5 minutes

Total Time

20 minutes

Ingredients

1. All-purpose flour
2. Baking powder
3. Baking soda (optional)
4. Spices (cinnamon, nutmeg, ginger, allspice)
5. Sugar (white or brown sugar)
6. Milk
7. Pumpkin puree
8. Egg
9. Butter (melted)
10. Vanilla extract (optional)
11. Vegetable oil (optional)
12. Vinegar (optional)

Instructions

1. Prep: Preheat your griddle or a large non-stick skillet over medium heat. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda (if using), and spices.
2. Wet Ingredients: In a separate bowl, whisk together the milk, pumpkin puree, egg, melted butter (if using), and vanilla extract (if using). Some recipes may call for combining sugar with the wet ingredients.
3. Combine: Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix, a few lumps are okay. If the batter seems too thick, add a tablespoon or two of extra milk.
4. Cooking: Lightly grease your griddle or skillet. Pour about 1/4 cup of batter per pancake for medium-sized pancakes. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. Flip the pancakes and cook for another 1-2 minutes, or until cooked through.
5. Serve: Serve immediately with your favorite toppings like butter, maple syrup, whipped cream, chopped nuts, or fruit.

Notes

• Pumpkin puree: Make sure you use pure pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added.
• Spices: You can adjust the amount of spices to your liking. For a stronger pumpkin flavor, add more cinnamon or pumpkin pie spice.
• Milk: Any type of milk will work, such as dairy milk, almond milk, oat milk, or soy milk.
• Leavening: Some recipes use both baking powder and baking soda, while others use just baking powder. Both will leave your pancakes fluffy.
• Sugar: Brown sugar adds a deeper flavor compared to white sugar. You can also use a combination of both.

Nutrition Facts

Pumpkin Pancakes Recipe

Serves: 4 persons

Amount Per Serving:
Calories		350
% Daily Value*
Total Fat 10		15.4%
	Saturated Fat 4	20%
	Trans Fat 0
Cholesterol 50		16.7%
Sodium 400		16.7%
Total Carbohydrate 40		13.3%
	Dietary Fiber 4	16%
	Sugars 15
Protein 10

Vitamin A 0		Vitamin C 0
Calcium 0		Iron 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Christine Hà

Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.

Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me