Pumpkin Pancakes Recipe

When the air turns crisp and the leaves start to dance in shades of fiery red and orange, I know it’s time to whip up a batch of my favorite autumn treat: pumpkin pancakes that are like biting into a slice of fall heaven. 🍂🥞✨

I love starting my day with these pumpkin pancakes, which are perfectly spiced with cinnamon, ginger, nutmeg, and cloves. With a base of all-purpose flour and a touch of light brown sugar, they’re both comforting and lightly sweet.

The added pumpkin puree not only brings autumn right to your plate but also offers a dose of vitamin A. With just a hint of vanilla extract, these pancakes are a delightful morning treat.

Pumpkin Pancakes Recipe Ingredients

• All-purpose flour: A hearty base providing carbohydrates for energy.
• Pumpkin puree: Packed with fiber and vitamin A for added health benefits.
• Light brown sugar: Adds sweetness and a hint of molasses flavor.
• Baking powder: Gives pancakes their fluffy, light texture by leavening.
• Cinnamon, ginger, nutmeg, cloves: Aromatic spices lending warmth and depth to flavor.
• Milk: Provides moisture and creaminess, adding calcium.
• Egg: Binds ingredients together, adding protein and structure.

Pumpkin Pancakes Recipe Ingredient Quantities

• 1 and 1/4 cups all-purpose flour
• 2 tablespoons light brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil or melted butter
• 1 teaspoon vanilla extract

How to Make this Pumpkin Pancakes Recipe

1. Pumpkin Pancakes Recipe Instructions:

2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.

3. In a separate bowl, combine the milk, pumpkin puree, egg, vegetable oil or melted butter, and vanilla extract. Mix until smooth.

4. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Do not overmix; the batter should be slightly lumpy.

5. Preheat a griddle or non-stick skillet over medium heat. Lightly grease it with butter or cooking spray.

6. Pour about 1/4 cup of batter onto the griddle for each pancake. Spread the batter slightly with the back of a spoon if needed.

7. Cook the pancakes for about 2-3 minutes, or until bubbles start to form on the surface and the edges look set.

8. Carefully flip the pancakes with a spatula and cook for another 2 minutes or until golden brown and cooked through.

9. Remove the pancakes from the griddle and keep them warm by placing them on a plate and covering with a clean kitchen towel.

10. Repeat with the remaining batter, greasing the skillet as needed between batches.

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1. Serve the pancakes warm with maple syrup, whipped cream, or your favorite toppings. Enjoy your delicious pumpkin pancakes!

Pumpkin Pancakes Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Griddle or non-stick skillet
7. Spatula
8. Spoon (for spreading batter)
9. Plate
10. Clean kitchen towel

FAQ

• Q: Can I use fresh pumpkin instead of canned pumpkin puree?
  
  A: Yes, you can use fresh pumpkin puree. Just ensure it’s cooked and pureed until smooth.
• Q: Can I make these pancakes gluten-free?
  
  A: Certainly! Substitute the all-purpose flour with a gluten-free flour blend.
• Q: What can I use instead of milk for a dairy-free option?
  
  A: You can use almond milk, soy milk, or any other plant-based milk alternative.
• Q: How do I store leftover pancakes?
  
  A: Store them in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
• Q: Can I add chocolate chips or nuts to the batter?
  
  A: Absolutely! Feel free to mix in chocolate chips or chopped nuts for added texture and flavor.
• Q: How do I ensure the pancakes are fluffy?
  
  A: Make sure not to overmix the batter; lumps are okay. Let the batter rest for a few minutes before cooking.

Pumpkin Pancakes Recipe Substitutions and Variations

• All-purpose flour: Substitute with 1 and 1/4 cups of whole wheat flour for a healthier option.
• Milk: Replace with almond milk or soy milk for a dairy-free alternative.
• Vegetable oil or melted butter: Use coconut oil or applesauce for a different flavor or texture.
• Pumpkin puree: Swap with sweet potato puree for a different twist on flavor.
• Light brown sugar: Substitute with coconut sugar or maple syrup for a natural sweetener.

Pro Tips

1. Don’t Overmix the Batter To achieve fluffy pancakes, stir the wet and dry ingredients together until just combined. A few lumps in the batter are perfectly fine and will result in better texture.

2. Room Temperature Ingredients Ensure that the egg, milk, and pumpkin puree are at room temperature before mixing. This helps the ingredients blend more evenly and results in a smoother batter.

3. Let the Batter Rest After mixing the batter, let it rest for about 5-10 minutes. This allows the gluten in the flour to relax and the baking powder to activate, leading to fluffier pancakes.

4. Consistent Heat Use medium heat to cook the pancakes. If the heat is too high, the pancakes can burn on the outside while remaining undercooked on the inside. Adjust the heat as necessary between batches to maintain even cooking.

5. Add Mix-Ins or Toppings Consider adding chocolate chips, chopped nuts, or cranberries to the batter for extra flavor. Alternatively, top the finished pancakes with a sprinkle of powdered sugar, a dollop of whipped cream, or a drizzle of maple syrup for an added touch.