Pumpkin Pancakes
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Pumpkin recipes can be delicious, but getting the right consistency for pumpkin pancakes isn’t easy. Give this recipe a try for a delicious fall breakfast. Made with pumpkin puree and pumpkin spice, they have delicious crisp edges too.
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. What’s funny with my kids is that they refuse to believe there is pumpkin in these despite the color! Why make these pancakes?
Why make these pancakes?
- These give your classic buttermilk pancakes the flavor and taste of fall. Perfect to serve over a cold weekend for the family or when you have guests.
- Most of the ingredients are simple pantry staples plus pumpkin spice and puree which can be easily found in most supermarkets this time of the year.
- The recipe gets done in less than half-hour from mixing to cooking.
- It a kids’ approved favorite recipe so you really won’t have any leftovers. But, if. you do leftovers do keep well in the fridge and freezer too.
- Of course, you can also add chocolate chips, chopped chocolate, and white chocolate as well as toasted pecans or other nuts to the pancake batter.
Ingredients and substitutes
- Flour – I use only all-purpose flour but whole grain or whole wheat flour works too. You don’t need any self-raising, or cake flours are needed. To make gluten-free pancakes use oat flour. You can also replace half the flour with oats flour.
- Eggs – Use large eggs, about 60 grams each.
- Sugar – I use white sugar. And yet, brown sugar or honey would also work.
- Buttermilk – I love using buttermilk but milk works too. For non-dairy pancakes use almond milk instead.
- 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. If you don’t have pumpkin pie spice use 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, and 1/8 tsp fresh grated nutmeg.
- Vanilla – I am using vanilla bean paste but vanilla extract works too.
- Butter – when it comes to pancakes and waffles butter makes it better but feel free to use a cooking spray or coconut oil.
Best pumpkin pancakes
- Dry ingredients – In a large bowl, combine together the flour, salt, baking powder, baking soda, pumpkin spice, and sugar.
Pro 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.
- Dry to wet – Add the dry ingredients to the wet ingredients and combine well, but do not over-mix. A few flour lumps are ok.
Pro tip – overmixing the batter will activate the gluten and make dense chewy pancakes. It’s ok to have a few lumps in there. - Rest – Let the batter rest for 10 minutes (up to 30 minutes).
Pro tip– resting the batter helps the gluten relax, the flour hydrate, and lets the leavening do its job which results in fluffy pancakes.
- Griddle – Heat a griddle, skillet, or non-stick pan over medium-high heat. Add 1 tbsp of butter and coat the surface well.
Pro tip – I like to use my large griddle so I can make at least 4 pancakes together, after all, you want to eat these hot. - Cook – Pour 1/4 cup to 1/3 cup of batter using a measuring cup, ladle, or large spoon. Cook over medium heat 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. You can add melted butter if necessary.
Pro tip – if you try to flip too soon the wet batter will flow and make a mess. The next side takes just a few seconds more so be patient - 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.
- If not serving immediately place them on a baking sheet or oven rack and into a warm oven.
Tips for the best pancakes?
- 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 with 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.
How long can you keep pancakes?
Pancakes are best served fresh out of the griddle. But, they do keep wrapped well in the fridge for up to 2 days or frozen for up to a month.
Are pumpkin pancakes healthy?
Well, they are as healthy as you make them. Use cooking spray instead of oil, and honey instead of sugar to make them healthier.
Can I make these gluten-free pumpkin pancakes?
Yes, you can use gluten-free oat flour to make these hearty and gluten-free.
Pumpkin Pancakes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 195kcal
Adjust Servings Here: 8 pancakes
Description
Pumpkin recipes can be delicious, but getting the right consistency for pumpkin pancakes isn't easy. Give this recipe a try for a delicious fall breakfast. Made with pumpkin puree and pumpkin spice, they have delicious crisp edges too.
Video
Ingredients
- 2 cup (250 g) All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Pumpkin spice
- ¼ tsp Salt
- 2 tbsp Sugar ((or honey))
- 2 Eggs (large)
- 1½ cup (350 ml) Buttermilk ((see substitute above))
- ½ cup (120 ml) Pumpkin puree
- 1 tsp Vanilla extract
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.Pro tip – sifting or using a whisk will make the pancakes light and airy.2 cup All-purpose flour, 1 ½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt, 2 tbsp Sugar, 1 tsp Pumpkin spice
- Wet ingredients – In another bowl, combine eggs, buttermilk, pumpkin puree, and vanilla extract – combine well and ensure there are no lumps.2 Eggs, 1½ cup Buttermilk, ½ cup Pumpkin puree, 1 tsp Vanilla extract
- Dry to wet – Add the dry ingredients to the wet ingredients and combine well, but do not over-mix. A few flour lumps are ok. Pro tip – overmixing the batter will activate the gluten and make dense chewy pancakes. It's ok to have a few lumps in there.
- Rest – Let the batter rest for 10 minutes (up to 30 minutes).Pro tip– resting the batter helps the gluten relax, the flour hydrate, and lets the leavening do its job which results in fluffy pancakes.
- Griddle – Heat a griddle, skillet, or non-stick pan over medium-high heat. Add 1 tbsp of butter and coat the surface well. Pro tip – I like to use my large griddle so I can make at least 4 pancakes together, after all, you want to eat these hot.4 tbsp Butter
- Cook – Pour 1/4 cup to 1/3 cup of batter using a measuring cup, ladle, or large spoon. Cook over medium heat 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. You can add melted butter if necessary. Pro tip – if you try to flip too soon the wet batter will flow and make a mess. The next side takes just a few seconds more so be patient
- Serve immediately with maple syrup or honey.½ cup Maple syrup
Recipe Notes & Tips
- 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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 195– kcalCarbohydrates: 30– gProtein: 4– gFat: 6– gSaturated Fat: 4– gCholesterol: 48– mgSodium: 203– mgPotassium: 202– mgFiber: 1– gSugar: 14– gVitamin A: 2136– IUVitamin C: 1– mgCalcium: 91– mgIron: 1– mg
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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These are the most perfect Fall pancakes! So good.
Thank you, Katherine
Perfect timing for my weekend breakfast plans. I have two cans of pumpkin puree in the pantry, so I am good to go with this!
Thanks, Lisa. I hope you try this one.
Who can resist pancakes? But pumpkin pancakes? Now that sounds delicious!
Thanks, Dolly