These pumpkin pancakes are light and airy with crisp edges and packed with fall flavors. Made with pumpkin puree and pumpkin spice, these are perfect for breakfast or brunch.
I am a huge fan of pumpkins. So, pumpkin season is always fun for me. In fact, you will find me adding the puree or spice to almost anything I can, including the kids' pancakes and waffles.
I think the most fun thing for me, is that often people claim they do not like pumpkin, and yet, they enjoy all of my pumpkin baked goods and treats.
In our home, pancakes and waffles are a regular breakfast, brunch, or even dinner options for the kids. And, these days, we make them in fall flavors.
Ingredients and substitutes
- Flour - Use only all-purpose flour. No self-raising, or cake flours.
- Eggs - Use large eggs, about 60 grams each.
- Sugar - I use white sugar. And yet, brown sugar or honey would also work.
- Pumpkin puree - I am using canned puree. But, you can also make your own homemade.
- Pumpkin spice - I am using my homemade recipe, which is wonderful. But, you can also use store-bought.
Step by step instructions (pin)
- Dry ingredients - In a bowl, combine together the flour, salt, baking powder, baking soda, pumpkin spice, and sugar.
Tip - sifting or using a whisk will make the pancakes light and airy. - Wet ingredients - In another bowl, combine eggs, buttermilk, and pumpkin puree - combine well and ensure there are no lumps.
- Next, add the dry ingredients to the wet ingredients and combine well, but do not over mix. A few flour lumps are ok.
Tip - overmixing the batter will create dense pancakes. - Then, let the batter rest aside for 10 minutes (up to 30 minutes).
- Tip- let the batter rest as it helps the gluten in the flour relax. This gives us light and airy pancakes.
- Heat a griddle, skillet, or non-stick pan over medium-high heat. Add 1 tbsp of butter and coat the surface well.
- Drop ¼ cup to ⅓ cup batter using a measuring cup, ladle, or large spoon.
- Cook on one side for 2 minutes until a few bubbles appear on the top.
- Flip and cook on the other side for another 30 to 40 seconds.
- Serve immediately with maple syrup or honey.
Serving suggestions
- Maple syrup or honey is the most commonly used with pancakes.
- And yet, try whipped cream with fresh fruits.
- Also, fruit fillings such as strawberry, blueberry, raspberry, blackberry - all these are great to accompany pancakes and waffles.
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Description
These pumpkin pancakes are light and airy with crisp edges and packed with fall flavors. Made with pumpkin puree and pumpkin spice, these are perfect for breakfast or brunch.
ADJUST SERVINGS HERE - 10 pancakes
Ingredients
- 1 ½ cup (190 g) All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 2 tbsp Sugar
- 1 tsp Pumpkin spice
- ½ cup (120 ml) Pumpkin puree
- 1 cup (240 ml) Buttermilk (see substitute above)
- 2 Eggs large
Plus
- 4 tbsp Butter
- ½ cup (120 ml) Maple syrup
Instructions
- Dry ingredients - In a bowl, combine together the flour, salt, baking powder, baking soda, pumpkin spice, and sugar.Tip - sifting or using a whisk will make the pancakes light and airy.
- Wet ingredients - In another bowl, combine eggs, buttermilk, and pumpkin puree - combine well and ensure there are no lumps.
- Next, add the dry ingredients to the wet ingredients and combine well, but do not over mix. A few flour lumps are ok. Tip - overmixing the batter will create dense pancakes.
- Then, let the batter rest aside for 10 minutes (up to 30 minutes).Tip- let the batter rest as it helps the gluten in the flour relax. This gives us light and airy pancakes.
- Heat a griddle, skillet, or non-stick pan over medium-high heat. Add 1 tbsp of butter and coat the surface well.
- Drop ¼ cup to ⅓ cup batter using a measuring cup, ladle, or large spoon.
- Cook on one side for 2 minutes until a few bubbles appear on the top.
- Flip and cook on the other side for another 30 to 40 seconds.
- Serve immediately with maple syrup or honey.
Recipe Notes
- Use all-purpose flour as it works best for pancakes.
- Combine the dry ingredients well with a whisk or better yet sift them. This makes light and airy pancakes
- Combine the liquid ingredients thoroughly. You can over mix the liquid ingredients and it's ok because the eggs will add volume.
- Once you combine flour to the wet ingredients - combine well but do not over mix. A few lumps in the batter are ok.
- The batter must be a thick pouring consistency. So, if necessary add a tablespoon or two or milk or flour as needed.
- Heat the pan on medium-high heat so you get a nice crisp edge but adjust heat as needed afterward.
- Use butter if possible it adds a nice brown color to the crust.
- The first flip usually takes longer so don't make haste to flip it. You must see those little bubbles on the top. Otherwise, the batter will spill over the sides and make a mess.
- Pancakes must be served fresh as soon as they are made but these can also be frozen for up to a month in the freezer.
Serving suggestions
- Maple syrup or honey is the most with pancakes
- But, try whipped cream with fresh fruits.
- Fruit fillings such as strawberry, blueberry, raspberry, blackberry - all these are great to accompany pancakes and waffles.
Nutrition Information
Calories: 195kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 48mgSodium: 203mgPotassium: 202mgFiber: 1gSugar: 14gVitamin A: 2136IUVitamin C: 1mgCalcium: 91mgIron: 1mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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