These fluffy pumpkin pancakes are perfect for fall mornings! Made with pumpkin puree and warm spices, they taste like a hug in breakfast form.
I love drizzling them with maple syrup for an extra sweet treat! Who can resist that cozy pumpkin flavor? It’s like a little celebration on your plate! 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the pancakes. If you need a gluten-free option, you can use a gluten-free all-purpose flour blend. I’ve had success with those blends without sacrificing texture!
Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar. If you can’t find pumpkin, you can substitute with mashed sweet potatoes, but the flavor will be slightly different.
Spices: Cinnamon and nutmeg are classic for pumpkin pancakes. For a twist, try adding pumpkin pie spice instead! If you don’t have nutmeg, you can skip it or use a pinch of allspice instead.
Milk: Whole milk will give the pancakes a rich texture, but you can use almond milk or oat milk for a dairy-free version. Just make sure they’re unsweetened to avoid extra sweetness in the pancakes.
Butter: Use melted butter for flavor, but you can substitute coconut oil if you prefer a dairy-free option. Either way, you’ll get delicious pancakes!
Why is Mixing Important for Perfect Pancakes?
Mixing is a key step to achieving fluffy pancakes. When you combine the wet and dry ingredients, do so gently. Over-mixing can make your pancakes tough. Aim for just combined. Some lumps are okay!
- Start with dry ingredients in one bowl and wet in another.
- Gently fold the wet into the dry without overdoing it.
- Let the batter sit for a few minutes; this helps with fluffiness.
How to Know When to Flip the Pancakes?
Flipping pancakes at just the right moment makes all the difference! Watch for bubbles forming on the surface of the pancake and the edges looking set – that’s your cue! Typically, this takes about 2-3 minutes on medium heat. Flip carefully and cook until the other side is golden brown, usually another 2-3 minutes.
Pioneer Woman Pumpkin Pancakes
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs
- 1 1/2 cups milk (whole or 2%)
- 1 cup canned pumpkin puree
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- Butter and maple syrup for serving
- Whipped cream (optional, for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and cooking, making it perfect for a quick and cozy fall breakfast. The pancakes are quick to whip up and are sure to impress everyone at the table!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves (if using), salt, and sugar. Make sure everything is well combined to create a delicious pancake base!
2. Prepare the Wet Ingredients:
In another bowl, beat the eggs. Add in the milk, pumpkin puree, melted butter, and vanilla extract. Stir the mixture until it’s all well combined and smooth.
3. Combine the Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix them together using a spatula or wooden spoon until just combined. Remember, it’s okay if there are a few lumps—this helps keep your pancakes fluffy!
4. Heat the Skillet:
Place a nonstick skillet or griddle over medium heat. Lightly grease the surface with a bit of butter, ensuring it’s heated and ready for cooking the pancakes.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges appear set, which should take about 2-3 minutes. This is the sign that it’s time to flip!
6. Flip and Finish Cooking:
Carefully flip the pancakes over and cook on the other side for another 2-3 minutes or until they’re golden brown and cooked through. Repeat this step until all the batter is cooked.
7. Serve Warm:
Remove the pancakes from the skillet and keep them warm on a plate while you finish cooking the rest. Serve your delicious pumpkin pancakes stacked high with pats of butter, a generous drizzle of maple syrup, and whipped cream if desired. Enjoy this fall favorite!
Enjoy the warm, cozy flavors in every bite! 🍂
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that the pancakes may be denser, so consider using a combination of both for a lighter texture!
Can I Make the Pancake Batter in Advance?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking, as it may thicken slightly overnight.
How Do I Store Leftover Pancakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them or place them in a skillet over low heat until warmed through.
Can I Freeze the Pancakes?
Yes! To freeze, allow the pancakes to cool completely, then stack them with a piece of parchment paper in between each pancake. Place them in a freezer-safe bag or container for up to 2 months. Reheat directly from the freezer in the toaster or microwave!
