If you are looking for a cozy, flavorful breakfast or brunch treat to usher in the flavors of fall, this Pumpkin Pancakes Recipe is just what you need. Imagine warm, fluffy pancakes infused with just the right amount of pumpkin puree and that perfect blend of pumpkin pie spice, creating a comforting and irresistible stack that tastes like autumn on a plate. These pancakes are easy to whip up, delightfully tender, and bursting with seasonal goodness that will have everyone asking for seconds.
Ingredients You’ll Need
Making these pumpkin pancakes is straightforward and uses simple pantry staples that each play an important role—from providing structure to delivering that rich, spicy fall flavor and perfect texture.
- 2 cups all-purpose flour: The base that gives pancakes their classic fluffy texture.
- 1 tablespoon baking powder: The key leavening agent that helps your pancakes rise and become light.
- 1/4 cup brown sugar: Adds subtle sweetness and a hint of molasses flavor for warmth.
- 1/2 teaspoon salt: Balances sweetness and enhances the overall flavor.
- 3 teaspoons pumpkin pie spice: Brings the essential cozy aroma and taste of fall spices like cinnamon, nutmeg, and cloves.
- 2 eggs: Bind the ingredients together while providing richness and moisture.
- 3/4 cup pumpkin puree: The star ingredient that infuses pancakes with their distinct seasonal flavor and beautiful orange hue.
- 1 teaspoon vanilla: Adds a delicate sweetness to deepen the flavor complexity.
- 1 ½ cups milk: Keeps the batter smooth and tender.
- 4 tablespoons unsalted melted butter: Adds richness and a subtle buttery finish.
How to Make Pumpkin Pancakes Recipe
Step 1: Preheat Your Cooking Surface
Begin by warming your griddle or large pan over medium heat, aiming for about 350ºF. Preheating is vital to get that beautiful golden crust forming quickly without burning.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, brown sugar, salt, and pumpkin pie spice. This ensures even distribution of rising agents and spices so every bite bursts with flavor.
Step 3: Mix the Wet Ingredients
Use a separate clean bowl for the eggs, pumpkin puree, vanilla, milk, and melted butter. Whisk thoroughly until smooth and creamy. This blending creates the perfect wet base that will marry beautifully with the dry mix.
Step 4: Gently Incorporate Dry into Wet
Pour the dry ingredients into the wet mixture and fold carefully using a spatula or spoon. Don’t overmix; it’s okay to have a few lumps. Overworking the batter can lead to dense pancakes instead of the soft, fluffy texture you want.
Step 5: Grease Your Griddle
Lightly coat your hot cooking surface with oil or butter. You only need to do this once here if your pan is non-stick, which prevents sticking and encourages even browning.
Step 6: Cook Your Pancakes
Scoop about 1/4 cup of batter per pancake onto the griddle for even sizing. Cook for 2 to 4 minutes on the first side, watching closely for air bubbles that begin to pop in the center—this signals it’s time to flip.
Step 7: Flip and Finish Cooking
Flip each pancake gently and cook an additional 1 to 3 minutes on the other side. Check for a golden brown color before removing. Keep pancakes warm in the oven if making multiple batches.
How to Serve Pumpkin Pancakes Recipe
Garnishes
Top your pancakes with a pat of butter melting into the warm stack, a generous drizzle of pure maple syrup, and a sprinkle of cinnamon or chopped toasted pecans for added crunch and flavor. Fresh whipped cream or a dollop of Greek yogurt also add a lovely touch of creaminess.
Side Dishes
Pair these pumpkin pancakes with crisp apple slices or a fresh fruit salad to add a bright contrast. For something heartier, serve alongside crispy bacon or savory breakfast sausage to balance the sweetness.
Creative Ways to Present
For a special occasion, stack the pumpkin pancakes and add layers of cream cheese frosting or mascarpone mixed with a little honey. You can also create a pumpkin pancake bar with assorted toppings so guests can customize their own stacks. Little pumpkin-shaped butter pats or edible autumn leaves make charming garnishes to impress.
Make Ahead and Storage
Storing Leftovers
Cool your leftover pancakes completely before storing them. Place them in an airtight container with parchment paper between layers to prevent sticking. Stored in the fridge, they’ll stay fresh for up to 3 days.
Freezing
Pumpkin pancakes freeze beautifully. Lay them flat on a baking sheet to flash freeze, then transfer to a resealable freezer bag or container. They’ll keep for up to 2 months and are perfect for quick breakfasts.
Reheating
Reheat pancakes gently in a toaster, oven, or on the griddle until warmed through and still fluffy. Avoid microwave reheating if possible, as it can make pancakes rubbery. A quick re-toast revitalizes their texture and flavor so wonderfully.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually preferred for consistency and ease. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Can I make these vegan?
Though this recipe uses eggs and butter, you can substitute with flax eggs and a plant-based butter or oil. Use your favorite plant milk as well, and you’ll have a delicious vegan version with just a few tweaks.
What if I don’t have pumpkin pie spice?
No worries! You can make your own blend using cinnamon, nutmeg, ginger, and cloves or allspice. It ensures your pumpkin pancakes still have that signature warm spiced flavor without the store-bought blend.
How do I know when the pancakes are cooked through?
Look for bubbles on the surface that start to pop and a firm edge before flipping. After flipping, check the underside is golden brown. You can gently lift a pancake’s edge to peek without disturbing too many.
Can I double the recipe?
Definitely! This Pumpkin Pancakes Recipe doubles easily. Just mix the ingredients in larger batches and cook in multiple batches on the griddle. It’s perfect for feeding a crowd or meal prepping for the week.
Final Thoughts
There is something truly special about a stack of pumpkin pancakes that brings a little extra warmth and joy to any morning. I can honestly say this Pumpkin Pancakes Recipe has become a favorite in my kitchen whenever the air turns crisp and the leaves change color. I encourage you to try this recipe soon—you’ll love the comforting flavors, the fluffiness, and how it effortlessly turns breakfast into a celebration of fall.
Print
Pumpkin Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes
- Yield: 16 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Delicious and fluffy pumpkin pancakes perfect for a cozy breakfast or brunch, featuring warm pumpkin pie spices and a tender texture.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 3 teaspoons pumpkin pie spice
Wet Ingredients
- 2 eggs
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups milk
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat the griddle or pan: Preheat a griddle (electric or stovetop) or large pan to medium heat, about 350ºF, ensuring it is evenly heated for best cooking results.
- Mix dry ingredients: In a medium mixing bowl, combine the flour, baking powder, brown sugar, salt, and pumpkin pie spice. Stir together to evenly distribute all ingredients and set the bowl aside.
- Mix wet ingredients: In a separate clean bowl, whisk together the eggs, pumpkin puree, vanilla extract, milk, and melted butter until fully combined and smooth.
- Combine wet and dry mixtures: Add the dry ingredient mixture into the wet ingredient bowl. Gently fold using a spatula or spoon until just combined. There should still be some lumps; avoid overmixing to keep pancakes tender.
- Grease the cooking surface: Lightly grease the preheated griddle or pan with oil or butter, doing this only once before the first batch to prevent sticking.
- Cook the pancakes: Use a 1/4 cup measuring cup to scoop batter onto the hot surface. Cook each pancake 2 to 4 minutes until air bubbles form and start popping near the center. This indicates it’s time to flip.
- Flip and finish cooking: Flip the pancakes and cook for an additional 1 to 3 minutes, depending on heat, until the underside is golden brown and cooked through. Check doneness by gently lifting a pancake’s edge.
- Serve: Continue cooking remaining batter in batches. Optionally, keep cooked pancakes warm in a low oven. Serve hot with maple syrup or your favorite toppings.
Notes
- Do not overmix the batter; some lumps are good for fluffy pancakes.
- Preheat the cooking surface to the proper temperature for even cooking.
- Use a 1/4 cup measurement for consistent pancake size and cooking time.
- Keep cooked pancakes warm in a low oven if making multiple batches.
- These pancakes pair beautifully with maple syrup, whipped cream, or fresh fruit.
