Pumpkin Pancakes Recipe

These Fluffy Pumpkin Pancakes are bursting with the warm, cozy flavors of fall. Infused with pumpkin puree and pumpkin pie spice, they’re the perfect breakfast treat for cool mornings. Serve them with a drizzle of syrup or a dollop of whipped cream for a delightful autumn-inspired meal.

Why You’ll Love This Recipe

• Seasonal Delight: Packed with pumpkin and warm spices, they’re a fall breakfast favorite.
• Light and Fluffy: Perfectly soft texture with a hint of sweetness.
• Easy to Make: Simple ingredients and quick preparation.
• Versatile Toppings: Pair with syrup, nuts, or a dusting of powdered sugar for extra indulgence.
• Family-Friendly: Loved by kids and adults alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 tablespoon sugar
• ½ cup pumpkin puree
• ¾ cup buttermilk
• 1 large egg
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract

Directions

1. Mix the Dry Ingredients:
   • In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, and sugar.
2. Combine Wet Ingredients:
   • In a separate bowl, mix the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Make the Batter:
   • Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; lumps are fine.
4. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
   • Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
   • Flip and cook for another 1-2 minutes until golden brown.
5. Serve:
   • Stack the pancakes and serve warm with your favorite toppings, such as maple syrup, whipped cream, or chopped nuts.

Servings and Timing

• Servings: About 8 pancakes (4 servings)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Gluten-Free: Use gluten-free all-purpose flour for a gluten-free option.
• Dairy-Free: Substitute buttermilk with almond milk mixed with 1 tablespoon of vinegar and use a plant-based butter alternative.
• Extra Spices: Add a pinch of cinnamon or nutmeg for a spicier kick.
• Chocolate Pumpkin Pancakes: Fold in mini chocolate chips for an indulgent twist.
• Nutty Addition: Add chopped pecans or walnuts to the batter for texture and flavor.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
• Reheating: Reheat in a toaster, skillet, or microwave until warmed through.

FAQs

1. Can I use canned pumpkin?

Yes, canned pumpkin puree works perfectly for this recipe. Avoid pumpkin pie filling, which has added spices and sugar.

2. What if I don’t have buttermilk?

Make a buttermilk substitute by combining ¾ cup milk with 1 tablespoon vinegar or lemon juice. Let sit for 5 minutes before using.

3. Can I double the recipe?

Absolutely! Simply double the ingredients to make a larger batch.

4. How do I keep pancakes warm while cooking?

Place cooked pancakes on a baking sheet in a 200°F oven to keep warm until ready to serve.

5. What toppings go best with pumpkin pancakes?

Maple syrup, whipped cream, toasted nuts, fresh fruit, or even a sprinkle of powdered sugar pair beautifully.

6. Can I use whole wheat flour?

Yes, substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor.

7. Can I make the batter ahead of time?

The batter is best used fresh, but you can prepare the wet and dry ingredients separately and combine them just before cooking.

8. Are these pancakes sweet?

They’re mildly sweet, allowing room for sweet toppings like syrup or honey. Adjust the sugar in the batter if you prefer sweeter pancakes.

9. What’s the best way to avoid overmixing?

Stir the wet and dry ingredients until just combined; it’s okay if some lumps remain.

10. Can I add protein powder?

Yes, mix in 1-2 tablespoons of protein powder, but you may need to add a splash more liquid to maintain the right consistency.

Conclusion

Fluffy Pumpkin Pancakes are the ultimate fall breakfast, filled with cozy spices and pumpkin goodness. Whether topped with syrup, fruit, or a dollop of whipped cream, they’re a crowd-pleasing treat you’ll want to make on repeat. With their quick prep and versatility, these pancakes are sure to become a family favorite!

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