Every season brings its own delightful flavors, but autumn wraps us in the sweet embrace of pumpkin everything. Today, we’re diving into a heartwarming recipe that turns your breakfast into a celebration: Pumpkin Pancakes. These pancakes are fluffy, flavorful, and filled with the cozy essence of fall spices. Whether you’re a seasoned cook or a novice, you’ll find joy and satisfaction in flipping these morning treats.
Ingredients
Let’s gather all those delightful elements needed to make our dreamy pumpkin pancakes:
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Equipments
Before we begin, ensure you have these essential tools ready:
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Large skillet or griddle
- Spatula
How to Make Pumpkin Pancakes – Step By Step
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. These dry ingredients are the backbone of our pancakes, providing the necessary lift and flavor to make our breakfasts satisfying. Ensuring they are well-mixed helps to distribute the spices evenly, ensuring each bite is infused with warmth.
Step 2: Mix Wet Ingredients
In another bowl, blend together the pumpkin puree, milk, eggs, melted butter, and vanilla extract. You want these ingredients to meld seamlessly, creating a smooth and creamy mixture. The pumpkin puree provides moisture and that signature orange hue, while the eggs and vanilla unite for richness.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or spatula, gently fold them together. Take care not to over-mix; a few lumps are perfectly okay. Over-mixing can lead to dense pancakes, and we’re aiming for cloud-like fluffiness.
Step 4: Heat and Prepare the Griddle
Heat your skillet or griddle over medium heat. Lightly grease the surface with butter or a non-stick spray. This step ensures that your pancakes won’t stick, allowing you to flip them easily while achieving that perfect golden-brown finish.
Step 5: Cook the Pancakes
Ladle about 1/4 cup of the pancake batter onto the heated griddle for each pancake. Cook until bubbles form on the pancake tops and the edges appear set, about 2-3 minutes. Carefully flip and cook on the other side until golden brown. Serve warm, drizzled with maple syrup or honey.
How to Serve Pumpkin Pancakes
Pumpkin pancakes are best served warm, straight from the griddle. Elevate your breakfast by adding a pat of butter on top and a drizzle of pure maple syrup. For an extra festive touch, pair them with a dollop of whipped cream and a sprinkle of cinnamon or pecans.
Recipe Success Tips & Suggestions
For the fluffiest pancakes, ensure not to over-mix the batter. If you prefer extra spice, double the cinnamon or add a pinch of clove. Feel free to experiment with toppings like roasted pepitas or even chocolate chips for those with a sweet tooth.
Protein Power Pumpkin Pancakes Alternative
Want to boost your pancakes with additional protein? Consider adding a scoop of vanilla protein powder to the dry ingredients. This transforms your stack into a power-packed breakfast, perfect for starting your day energetically.
Switch out the all-purpose flour for an almond or oat variety to enhance overall protein content while still retaining that soft, inviting texture.
Low Carb Lover’s Pumpkin Pancakes
If you’re watching your carb intake but love the idea of pumpkin pancakes, switch to almond flour or coconut flour in place of all-purpose flour. These options slash carbs while still offering a pleasant pancake experience.
Consider incorporating a sugar alternative like stevia or erythritol instead of sugar. This way, you maintain sweetness without the carbohydrate load.
Storage Instructions
To store any leftover pancakes, allow them to cool completely, then place them in an airtight container. Refrigerate for up to three days. To freeze, separate pancakes with parchment paper and store them in a zipper-lock bag for up to two months.
FAQs
- Can I prepare the batter the night before? Yes, you can prepare the batter and store it in the fridge overnight, but make sure to give it a gentle stir before cooking.
- What can I serve with pumpkin pancakes? They pair lovingly with bacon, scrambled eggs, or a fruit salad for a complete breakfast.
- Can I use canned pumpkin puree? Absolutely! Canned pumpkin puree works perfectly and is a time-saver.
- How do I make non-dairy pumpkin pancakes? Substitute cow’s milk with almond, soy, or oat milk for a non-dairy version.
- Are pumpkin pancakes gluten-free? Not by the original recipe, but you can make them gluten-free by using gluten-free all-purpose flour.
Wrap Up and Let’s Get Cooking!
These pumpkin pancakes are sure to be a fall favorite, spreading warmth and richness with each bite. They transform an ordinary morning into something magical. Don’t forget to share your pancake pictures or any tips you rediscovered while making this delightful recipe!
Pumpkin Pancakes
Equipment
- – Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Large skillet or griddle
- – Spatula
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, blend together the pumpkin puree, milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together.
- Heat your skillet or griddle over medium heat and lightly grease the surface with butter or a non-stick spray.
- Ladle about 1/4 cup of the pancake batter onto the heated griddle for each pancake, cooking until bubbles form on the surface.