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Pumpkin Pancakes Recipe

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4 from 5 reviews

These Pumpkin Pancakes are a perfect breakfast treat, featuring a fluffy, spiced batter combined with the rich flavor of 100% pumpkin puree. Infused with warm spices like cinnamon, ginger, nutmeg, and allspice, they create a comforting and delicious autumn-inspired meal. Easy to prepare and ideal for serving fresh with butter and maple syrup for a cozy morning delight.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ⅓ cup light brown sugar (firmly packed)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice

Wet Ingredients

  • 4 Tablespoons unsalted butter (melted)
  • 1 ½ cups whole milk
  • 1 cup canned pumpkin puree (100% pumpkin puree, not pumpkin pie filling)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Baking spray (cooking oil, or butter for greasing the pan)

Instructions

  1. Melt Butter: Melt the unsalted butter first and set it aside to cool slightly before using in the batter.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until evenly combined and any clumps from the brown sugar are broken apart.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, pumpkin puree, eggs, and vanilla extract until the mixture is smooth and fully combined.
  4. Add Butter to Wet Mix: Slowly drizzle the slightly cooled melted butter into the wet mixture while whisking continuously to incorporate it evenly.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry mixture and gently fold together using a spatula just until combined. Avoid over-mixing to keep pancakes light and fluffy.
  6. Preheat Skillet: Lightly spray a skillet with cooking spray or brush with oil or butter. Heat on medium until the pan is hot enough to cook pancakes evenly (you can feel heat radiating above the surface).
  7. Cook Pancakes: Scoop about ½ to ⅔ cup of batter into the skillet. If the batter forms a mound, gently spread it out evenly with a spoon for uniform cooking.
  8. Flip Pancakes: Cook until edges look set and bubbles form and burst on the surface, then carefully flip and cook the other side until golden brown and cooked through. Use a knife to check that the center is no longer wet.
  9. Repeat: Remove pancakes to a plate, re-grease the skillet if necessary, and repeat the cooking process with remaining batter.
  10. Serve: Serve the pancakes warm, topped with butter, whipped cream, and maple syrup for a delightful breakfast experience.

Notes

  • Use 100% pumpkin puree and not pumpkin pie filling to avoid added spices and sugar.
  • Do not over-mix batter to prevent dense or rubbery pancakes.
  • Adjust the amount of batter per pancake to make them any size desired.
  • Keep pancakes warm in a low oven if making a large batch before serving.
  • Re-grease the pan between batches to ensure pancakes do not stick.

Find it online: https://recipefeastful.com/pumpkin-pancakes-recipe/