These tasty Pumpkin Pancakes are fluffy and packed with fall flavors! Made with warm spices and real pumpkin, they’re perfect for breakfast or brunch.
Who needs a pumpkin spice latte when you can have these delightful pancakes instead? I love to top mine with maple syrup and whipped cream—pure joy in every bite!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the pancakes. If you’re gluten-free, a 1:1 gluten-free flour blend can work well.
Buttermilk: Adds a slight tang and makes the pancakes tender. If you don’t have buttermilk, mix milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Pumpkin Puree: Make sure to use plain canned pumpkin puree, not pumpkin pie filling, as the latter has added sugars and spices. You can substitute with homemade pumpkin puree if you prefer.
Spices: Ground cinnamon and nutmeg are essential for that warm fall flavor. You can add ginger or allspice for extra depth, depending on your taste.
How Do I Ensure Perfectly Fluffy Pancakes?
The key to fluffy pancakes is not overmixing the batter! Overmixing can develop the gluten in the flour, leading to tough pancakes. Here’s how to keep them fluffy:
- Mix the dry ingredients in one bowl and the wet in another.
- Gently combine the two with a spatula until just mixed. A few lumps are perfectly fine!
- A hot skillet ensures a nice rise. Preheat it well before pouring the batter.
- Cook until the edges look set and bubbles form on top before flipping.
These simple steps will help you achieve light and fluffy pumpkin pancakes that everyone will love! Enjoy your cozy breakfast! 🍂
Pioneer Woman Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 2 tablespoons sugar
- 1 cup buttermilk
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
- Butter and maple syrup, for serving
- Whipped cream or a dollop of sour cream (optional)
- Powdered sugar, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 15-20 minutes to cook the pancakes. So, in about 30-35 minutes total, you’ll have a delicious breakfast ready to serve!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and sugar. Make sure everything is well mixed for an even flavor!
2. Mix the Wet Ingredients:
In a separate bowl, combine the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Whisk until everything is smooth and creamy.
3. Combine the Mixtures:
Gently pour the wet mixture into the dry mix. Stir it with a spatula until just combined. Remember, it’s okay to have a few lumps—don’t overmix!
4. Preheat the Skillet:
Place a large skillet or griddle on medium heat and brush it with melted butter to prevent sticking.
5. Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Let them cook until bubbles form on the surface and the edges look set—this takes about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes, or until they’re golden brown and cooked through.
7. Keep Warm and Repeat:
Transfer the finished pancakes to a plate and keep them warm. Continue with the remaining batter, adding more butter to the skillet as needed.
8. Serve and Enjoy:
Stack your delicious pumpkin pancakes on a plate. Top with a pat of butter, a drizzle of maple syrup, and optionally, some whipped cream or sour cream. A dusting of powdered sugar adds an extra touch!
Enjoy your cozy and flavorful pumpkin pancakes, perfect for any fall morning!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for half or all of the all-purpose flour for a healthier option. Just keep in mind that the pancakes may be denser, so adding a bit more liquid might help achieve a fluffier texture.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them for about 30 seconds to 1 minute, or warm them in a skillet over low heat.
Can I Freeze These Pumpkin Pancakes?
Absolutely! Let the pancakes cool completely, then place them in a single layer on a baking sheet and freeze them. Once frozen, transfer them to a zip-top bag for up to 2 months. Reheat directly from the freezer in the microwave or toaster.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes. This will create a similar acidity that helps the pancakes rise!
