Deliciously Fluffy Pumpkin Pancakes Recipe
There’s a certain magic that comes alive when you embrace the flavors of fall in your kitchen. With this delightfully fluffy pumpkin pancake recipe, you’ll be diving into a symphony of spices and warmth. Perfect for those cozy mornings when all you crave is comfort and flavor, these pancakes will quickly become your go-to breakfast indulgence.
Growing up, Sunday mornings were a special time in our household. We would gather around the kitchen table, eagerly awaiting the delicious aroma of pancakes that would soon fill the air. My mother had a gift for making the fluffiest pancakes, and every autumn, she’d add a special twist with pumpkin. It became a family tradition that I now carry on with my own kids, who eagerly help in the kitchen as we create these memorable mornings together.
Why You’ll Love This Recipe
This pumpkin pancake recipe isn’t just about deliciousness; it’s about experiencing all the warmth and comfort wrapped in a golden stack. You’ll love how effortlessly these pancakes come together, making them perfect for a quick breakfast or a special brunch. The blend of pumpkin with a touch of cinnamon and nutmeg offers a delightful twist to the traditional pancake. Plus, they’re light, fluffy, and utterly delicious, offering a little indulgence to start your day right.
Ingredients Notes
From pantry staples to seasonal delights, this recipe calls for ingredients that are easy to source and prepare. Here are a few notes to help you choose the best components for your pancakes:
- Pumpkin Puree: Opt for a pure, canned pumpkin puree or homemade if time allows. Avoid pumpkin pie filling as it contains additional sugars and spices.
- Spices: Cinnamon and nutmeg are the stars here, bringing warmth and flavor. Feel free to add a pinch of ginger or cloves for extra depth.
- Flour: All-purpose flour provides a nice structure, but for a lighter option, consider half whole wheat flour.
- Milk: Whole milk gives richness, yet almond or oat milk work for a dairy-free version.
Recipe Steps
Step 1
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. This helps ensure they are well mixed, which will make your pancakes rise evenly.
Step 2
In another bowl, combine the wet ingredients: pumpkin puree, eggs, milk, and vanilla extract. Mix until smooth and creamy, ensuring the pumpkin is fully incorporated.
Step 3
Gently fold the wet ingredients into the dry ingredients, mixing until just combined. It’s important not to overmix as this will result in dense pancakes.
Step 4
Preheat a non-stick skillet over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake, allowing space for spreading. Cook until bubbles form on the surface, then flip and cook until golden brown.
Step 5
Serve immediately with a drizzle of maple syrup, a sprinkle of powdered sugar, or even a dollop of whipped cream for an extra treat.
Storage Options
Leftover pancakes? No problem! Stack them with parchment paper between each, then wrap tightly in plastic and store in the fridge for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a zip-top bag. To reheat, pop them in the toaster or a warm oven until heated through.
Variations & Substitutions
If you’re looking to switch things up, try adding chocolate chips or chopped nuts to the batter for an added crunch and flavor. For a gluten-free option, substitute with a 1:1 gluten-free baking flour. Vegan? Simply replace the eggs with flax eggs and use plant-based milk.
Serving Suggestions
These pancakes are a versatile dish that can be served in many delightful ways. Consider serving them at a fall-themed brunch alongside crispy bacon and freshly brewed coffee. Or make a fun and cozy dinner for the family with these as the main attraction. A side of sautéed apples or a fresh fruit salad complements them beautifully.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter a day ahead and store it in the refrigerator. However, give it a good stir before cooking as the ingredients may settle. Keep in mind that the leavening agents work best when used right away.
What if I don’t have fresh pumpkin puree?
Canned pumpkin puree is your best friend here. It’s readily available in most supermarkets, especially during the fall. Ensure you’re buying the puree and not the pie filling to control the sweetness and spice levels.
How can I keep the pancakes warm while cooking in batches?
As you cook the pancakes, place them on a baking sheet in a low oven (around 200°F). This keeps them warm without drying out before serving. A clean kitchen towel over the pancakes will also help retain their moisture.
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Deliciously Fluffy Pumpkin Pancakes Recipe
IngredientsÂ
Main Ingredients
- 1 cup all-purpose flour sifted
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup milk
- 0.5 cup pumpkin puree
- 1 large egg beaten
- 2 tablespoons melted butter cooled slightly
Instructions
Preparation Steps
- In a medium bowl, whisk together flour, baking powder, sugar, cinnamon, and salt.
- In another bowl, mix together milk, pumpkin puree, egg, and melted butter.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
