Pumpkin Pancakes

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Pumpkin Pancakes

Pumpkin pancakes are a tasty fall breakfast treat. They’re easy to make at home using canned pumpkin, flour, milk, eggs, and spices. You can whip up fluffy, flavorful pumpkin pancakes in just minutes using simple ingredients from your pantry.

These pancakes have a warm, spiced flavor that pairs perfectly with maple syrup. You can customize them by adding chocolate chips, nuts, or extra spices. Make a big batch on the weekend to reheat for quick weekday breakfasts all autumn long.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make delicious pumpkin pancakes:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1/2 cup canned pumpkin puree
  • 1 large egg
  • 2 tablespoons melted butter

Don’t have all the ingredients? No worries! Try these substitutes:

  • Whole wheat flour instead of all-purpose for added nutrition
  • Coconut sugar or maple syrup instead of brown sugar
  • Homemade pumpkin puree instead of canned
  • Plant-based milk instead of regular milk for a dairy-free option

For extra flavor and texture, consider adding:

  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup chocolate chips
  • 1 teaspoon vanilla extract

Mix your dry ingredients in one bowl and wet ingredients in another. Then combine them gently for perfect pumpkin pancakes!

Instructions

Get ready to whip up some tasty pumpkin pancakes! Here’s how to do it:

  1. Mix the dry ingredients in a bowl:
    • Flour
    • Baking powder
    • Baking soda
    • Salt
    • Spices (cinnamon, ginger, allspice)
  2. In another bowl, combine the wet ingredients:
    • Pumpkin puree
    • Melted butter
    • Eggs
    • Milk or buttermilk
    • Brown sugar
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Gently fold the wet mix into the dry ingredients. Don’t overmix – a few lumps are okay!

Let the batter rest for about 5 minutes. This helps make your pancakes extra fluffy.

Heat up a non-stick pan or griddle over medium heat. Add a little butter or oil if you like.

Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top, then flip and cook the other side.

Keep your pancakes warm in a 200°F oven while you finish cooking the rest.

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

Tips, Tricks & Storing

Want to make the best pumpkin pancakes ever? Here are some helpful tips:

Mix your dry ingredients ahead of time. Store them in an airtight container until you’re ready to cook. This saves time on busy mornings.

Don’t overmix the batter. A few small lumps are okay. Overmixing can make your pancakes tough.

Let the batter rest for 5-10 minutes before cooking. This helps the flour absorb the liquid, making fluffier pancakes.

Use a non-stick pan or griddle. Lightly grease it with butter or oil for golden-brown pancakes.

Keep pancakes warm in a 200°F oven while you finish cooking the batch.

Try adding some fun mix-ins:

  • Chocolate chips
  • Chopped nuts
  • Dried cranberries

To store leftovers, let pancakes cool completely. Place wax paper between each pancake and store in an airtight container. They’ll keep in the fridge for 2-3 days.

You can also freeze pumpkin pancakes for up to 2 months. Reheat in the toaster or microwave for a quick breakfast.