Pumpkin Pancakes Recipe

Pumpkin Pancakes are a perfect way to celebrate the flavors of fall! Fluffy and tender and so delicious, topped with butter and warm maple syrup is the only way to enjoy them!

Pumpkin Pancakes Recipe

If you’ve never had pumpkin pancakes, you’re in for a real treat. Not only are they healthier than regular traditional pancakes, they taste amazing with spicy hints of cinnamon, nutmeg, ginger and clove. They are the perfect fall breakfast to make this weekend – your family is guaranteed to love them as much as my family did!

Pancakes are pretty straightforward – mix the batter, pour it on the griddle, flip, serve. If you follow those four steps you’re going to have some pretty great pancakes!

HOW TO MAKE PUMPKIN PANCAKES

1. Start by preheating a large electric griddle to 325 degrees. You could also use a large skillet on the stove but you can’t fit as many pancakes at a time.
2. Whisk together pumpkin puree (not pie filling), eggs, buttermilk, melted butter and vanilla extract.
3. In a separate bowl, mix all of the dry ingredients together, then stir them into the pumpkin mixture. Careful not to overmix; stop when you can no longer see any bits of powder. Let the batter rest for 15 minutes.
4. Melt a tablespoon of butter and spread that around your griddle. Do this step quickly to avoid scorching the butter.
5. Scoop even sized amounts of batter onto the griddle. Make sure to keep them far enough apart to avoid touching. Let your pumpkin pancakes cook until small bubbles start to form on the top and the edges look cooked, then flip them over. Cook for another minute or two before transferring to a plate.
6. You may need to add more butter to the skillet before continuing with the next batch. Keep cooked pancakes warm in the oven at the lowest setting until you’re finished and ready to serve.
7. Serve hot with butter and warm maple syrup.

TIPS AND TRICKS FOR FLUFFY, DELICIOUS PUMPKIN PANCAKES

• Mix wet and dry ingredients separately. This tip goes for most any batter. You want to make sure that the wet ingredients (pumpkin puree, eggs, vanilla) are fully mixed together before adding the flour, sugar baking soda and salt. O once the flour is added, you cannot overmix or you risk having dense, chewy pancakes, not at all the texture we’re going for! What does it mean to “overmix”? When adding the wet to the dry, stir just enough to make the flour disappear. The batter will not be smooth, but that’s ok, it will all even out when you cook.
• Butter your griddle, but don’t let it burn. You don’t want to have your griddle so hot that the butter sizzles and burns on the grill as it melts. It will ruin the flavor of your pancakes. If this happens, Turn down the griddle, wipe it clean, and start over.
• Watch for bubbles. After you pour the pancake batter onto the griddle and it starts to cook, small bubbles will start rising to the service. As they pop, small crevices will form. When your pancake is pretty much covered with these little bubbles, it’s time to flip.
• Flip only once. This philosophy goes for meat just as easily as pancakes. And life really. Once you’ve set it down, leave it alone. Don’t keep messing with it and flipping it back and forth. That’s another way to make your pancake more dense chewy and less tender and fluffy.
• Use real buttermilk. The acid in the buttermilk helps give the baking soda a little boost so the pancakes will rise and be nice and fluffy.

Tools used in this Pumpkin Pancakes recipe:

Whisk – This is a kitchen staple that everyone should have in their kitchen. Easily whip up sauces and gravy, scramble eggs or sift flour mixtures.

Mixing bowls – Having a complete set of different sized mixing bowls is one of the first things I tell people to buy for their kitchen! You need two separate bowls for this recipe.

Electric Griddle or Griddle Pan – For making batches of things like pancakes or grilled cheese sandwiches, a flat griddle is essential to success. Unlike a skillet, a griddle gives you plenty of workspace to make several pancakes at once. With an electric griddle, you can set the temperature to whatever you want, so it’s a little easier to control than if you place a griddle pan on your stove top.

Silicone Pancake Turner/Spatula – the larger surface helps to keep the sides of the pancake from flopping and breaking. Love this brand for all kinds of kitchen tools!

Here are some more delicious Pancake recipes and breakfast recipes to try this season:

• Lemon Poppyseed Pancakes
• Lemon Pancakes with Fresh Strawberry Syrup
• Apple Oven Pancake
• Pumpkin Pie & Apple Oatmeal
• Caramel Apple French Toast Casserole
• Pumpkin Spice Latte Muffins
• Easy Breakfast Pizza
• Easy Breakfast Potatoes

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Pumpkin Pancakes

Kristin Maxwell

The Best Pumpkin Pancakes are fluffy and tender and so delicious. So easy to make with fall flavors like pumpkin and pumpkin pie spice.

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

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Course Breakfast

Cuisine American

Servings 12 pancakes

Calories 188kcal

Ingredients

  

1x2x3x

• 1 cup pumpkin puree
• 2 eggs
• 2 teaspoon vanilla extract pure
• 3 tablespoons butter melted and cooled
• 2 cups buttermilk
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 2 teaspoon pumpkin pie spice blend
• 1/2 teaspoon salt
• Butter maple syrup, whipped cream or pecans for topping

Instructions

 

• In a large mixing bowl, whisk together pumpkin puree, eggs, buttermilk, melted butter and vanilla extract.
• In a separate, medium sized bowl, whisk together flour, baking powder, baking soda, sugar, pumpkin spice and salt.
• Stir the dry ingredients into the wet, gently, just until combined; do not overmix.
• Let batter rest for 15 minutes.
• Heat a large nonstick griddle to 325 degrees or a large skillet over medium heat. Melt a tablespoon of butter in the skillet or griddle, spread it around to coat evenly. Pour ⅓ cup scoops of batter onto the griddle or skillet. The pancakes are ready to flip when they start to look dry around the edges and little bubbles form and pop on top; about 2 minutes.
• Flip the pancakes using a flat spatula, and cook for another 1-2 minutes or until golden.
• Add more butter to the skillet if necessary for the next batch.
• Serve hot with butter and warm maple syrup.

Notes

Storage: Allow pancakes to cool completely, then store in an airtight container in the fridge for up to 3-4 days. I recommend places sheets of parchment between them so they don't stick together.

Freezing: Allow pancakes to cool completely, then arrange on parchment paper on top of a baking sheet and pop it into the freezer. Once solid, transfer them to a plastic resealable freezer bag for up to 3 months.

Reheating: To warm, stick the in the oven, or even in a toaster at 300 degrees until warmed through. You could also reheat them on a griddle or in a skillet. If frozen, thaw first.

Nutrition

Calories: 188kcalCarbohydrates: 30gProtein: 5gFat: 5gSaturated Fat: 3gCholesterol: 39mgSodium: 223mgPotassium: 235mgFiber: 1gSugar: 8gVitamin A: 3371IUVitamin C: 1mgCalcium: 106mgIron: 2mg

Keyword pumpkin pancakes

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