Pumpkin Pancakes Recipe | YumAndJoy

Pumpkin Pancakes Recipe

Start your day with these fluffy and flavorful pumpkin pancakes, perfect for cozy fall mornings or any time you’re craving a seasonal treat. Infused with pumpkin puree and warm spices, these pancakes are easy to make and ideal for the whole family. Pair them with syrup, whipped cream, or your favorite toppings for a breakfast everyone will love.

Why You’ll Love This Recipe

  • Seasonal Flavor: The pumpkin puree and pumpkin pie spice create a warm, cozy flavor perfect for autumn.
  • Soft and Fluffy: Buttermilk and baking powder give these pancakes their light and airy texture.
  • Quick and Easy: Ready in just 20 minutes, they’re perfect for busy mornings or weekend brunches.
  • Customizable: Add chocolate chips, nuts, or a drizzle of maple syrup to make these pancakes your own.
  • Kid-Friendly: The sweet and mild pumpkin flavor makes these pancakes a hit with kids.

Ingredients

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

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1/2 cup pumpkin puree
  • 3/4 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp butter (melted)

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. Prepare the Wet Ingredients:
    • In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, vanilla extract, and melted butter until smooth.
  3. Combine the Batter:
    • Gradually pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix; some lumps are fine.
  4. Heat the Griddle:
    • Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
  5. Cook the Pancakes:
    • Pour about 1/4 cup of batter onto the hot skillet for each pancake. 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, or until golden brown.
  6. Serve:
    • Serve warm with maple syrup, whipped cream, or your favorite toppings. Enjoy!

Servings and Timing

  • Servings: 4
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Variations

  • Add-Ins: Mix in chocolate chips, chopped pecans, or dried cranberries for extra flavor and texture.
  • Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
  • Vegan Option: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), use a plant-based milk with vinegar as a buttermilk substitute, and swap the butter for coconut oil.
  • Extra Spices: Boost the flavor with an additional pinch of cinnamon, nutmeg, or ginger.
  • Savory Twist: Reduce the sugar and top with cream cheese or savory toppings for a unique take on these pancakes.

Storage/Reheating

  • Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Allow pancakes to cool completely, then stack them with parchment paper between each pancake. Store in a freezer-safe bag for up to 2 months.
  • Reheating: Reheat in the microwave for 20–30 seconds, or warm in a toaster or oven at 350°F (175°C) for 5–7 minutes.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh pumpkin puree works well. Just make sure it’s smooth and not too watery.

2. Can I substitute regular milk for buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tbsp of vinegar or lemon juice to 3/4 cup of milk and letting it sit for 5 minutes.

3. Can I make the batter ahead of time?

It’s best to cook the batter right away, but you can store it in the fridge for up to 12 hours. Stir gently before using.

4. Why are my pancakes not fluffy?

Overmixing the batter can make pancakes dense. Stir until just combined, leaving some lumps.

5. Can I double this recipe?

Absolutely! Double the ingredients to make a larger batch for a crowd.

6. Are these pancakes sweet?

The pancakes are mildly sweet, but you can increase the sugar if you prefer a sweeter taste.

7. What toppings pair well with pumpkin pancakes?

Maple syrup, whipped cream, chopped nuts, powdered sugar, or even a drizzle of caramel sauce are all great options.

8. How can I make these pancakes healthier?

Use whole wheat flour instead of all-purpose flour and reduce the sugar. You can also use a sugar substitute like honey or maple syrup.

9. Can I make these pancakes without eggs?

Yes, you can substitute the egg with a flax egg or applesauce (1/4 cup applesauce per egg).

10. Can I use another spice blend instead of pumpkin pie spice?

If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, and ginger instead.

Conclusion

These pumpkin pancakes are the perfect way to celebrate the flavors of fall. Fluffy, flavorful, and easy to make, they’re a breakfast treat that feels special yet comes together quickly. Whether you’re enjoying them on a weekday morning or serving them for a festive brunch, these pancakes are sure to impress. Try them out, and savor the warmth and comfort of this seasonal favorite!

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Pumpkin Pancakes Recipe

Pumpkin Pancakes Recipe


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  • Author: asma
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Start your day with these cozy, seasonal pumpkin pancakes! Made with pumpkin puree, buttermilk, and warm fall spices, they’re fluffy, flavorful, and perfect for chilly mornings.


Ingredients

Units Scale

Produce:

  • 1/2 cup pumpkin puree

Refrigerated:

  • 1 large egg

Baking & Spices:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 tsp vanilla extract

Dairy:

  • 2 tbsp butter (melted)
  • 3/4 cup buttermilk

Instructions

. Prepare the Batter:

  1. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, and sugar.
  2. In a separate bowl, whisk the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

2. Cook the Pancakes:

  1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  2. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
  3. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.

3. Serve:

  1. Serve the pancakes warm, topped with butter, maple syrup, or your favorite fall toppings (like whipped cream, pecans, or a sprinkle of cinnamon).

Notes

  • Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice, mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger as a substitute.
  • Make It Dairy-Free: Use a non-dairy milk (like almond or oat milk) mixed with 1 tsp vinegar instead of buttermilk, and replace butter with a plant-based alternative.
  • Storage Tip: Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the toaster or microwave for easy breakfasts!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: American
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