The Ultimate Fall Breakfast: Pumpkin Pancakes

Get into the fall spirit with these mouth-watering goodies Pumpkin Pancakes! They’re the perfect combination of warm spices and pumpkin goodness to make your fall mornings cozy and delicious. Whether you’re a pumpkin lover or just want the ultimate fall breakfast, this pumpkin pancake recipe is a must-try.

This recipe has been updated since it was originally published in October 2015.

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Jump to:

• The perfect blend of warm spices
• raw material
• instruct
• Substitute
• Tips for fluffy pancakes
• Storage and Freezing
• The Ultimate Fall Breakfast: Pumpkin Pancakes
• More pumpkin recipes:

Well, hello autumn! ! ! 🍂 And pumpkin. 🧡

As much as I love fall and all that it brings…long drives to peek at the leaves, frequent trips to the cidery for hot apple cider and hot donuts, hay rides, corn mazes, long walks to the pumpkin patch…it’s all short-lived.

Enter pumpkin pancakes.

These delicious savory dishes are a traditional start to the fall cooking season in our family. These pancakes are delicious and nutritious – low in fat and delicious.

They’re the epitome of this harvest time of year, filled with pumpkin and seasonal spices.

The perfect blend of warm spices

Cinnamon is a must, it has a rich, woody flavor, and it also adds a hint of spicy warmth that pairs perfectly with the pumpkin flavor.

Nutmeg brings out nutty and earthy flavors and blends well with pumpkin and other spices.

Then there’s the ginger, which adds a warm and fiery flavor that adds to the comforting feel. Ginger is spicy because of its chemical components, specifically gingerol, which creates the pungent sensation.

Now, let’s move on to the basic ingredients that make these pumpkin spice pancakes so irresistible. ,

raw material

To make this delightful fall pumpkin pancake recipe, you’ll need a few key ingredients.

• First and foremost, you need all-purpose flour to form the base of your pancake batter. It provides the perfect texture and consistency for fluffy pancakes.
• Next, you’ll need baking powder to help your pancakes rise and become light and airy
• Of course, we can’t forget the star of the show – pumpkin puree. This key ingredient not only adds a rich, creamy texture to the pancakes, but also infuses them with pumpkin’s unique sweet and botanical flavor.
• This recipe of course includes a blend of aromatic spices. Cinnamon, nutmeg, and ginger work together to create that special pumpkin spice flavor we all crave in the fall.
• To add sweetness, we use brown sugar. It’s the combination of sugar and molasses that brings these pumpkin pancakes to full nata levels. Brown sugar has a rich caramel or toffee flavor due to the addition of molasses. This will balance the spices and add a hint of sweetness to your pancakes.
• For extra richness we can’t forget to add some vanilla extract.
• Finally, in order to mix all these ingredients together and make tender pancakes, we need eggs and milk. These ingredients will add moisture and contribute to the overall structure of the pancake.

Important tips: Overmixing pancake batter can create gluten, making pancakes rubbery and tough. For fluffy pancakes, you’ll want to stir just until the batter comes together – it’s okay if there are some lumps of flour left.

Let’s get ready to make these breakfast-flavored Frisbees a reality. It’s time to review the instructions for this cozy pumpkin pancake recipe.

instruct

• Place flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl and stir together.
• Then in another bowl whisk together the eggs, oil, milk and pumpkin puree.
• Next, fold the pumpkin mixture into the dry ingredients and let sit for five minutes.
• For each pancake, spray the area where the pancake will be cooked with high-temperature cooking spray. Then scoop ⅓ cup of batter onto a medium-heat griddle or nonstick skillet sprayed with cooking spray.
• After about 2 minutes, when bubbles appear and edges are cooked, flip the pancake. Then cook on the second side for 1.5 minutes.
• Avoid overmixing as we want the pancakes to be light and fluffy, not dense and heavy. A few lumps are totally fine; they will disappear as the pancake cooks on the griddle.

Substitute

If you have dietary restrictions or you want to put your own spin on this pumpkin pancake recipe, I have you covered.

• milk – I like to use almond milk instead of cow’s milk because we usually have almond milk in the fridge. Today, there are many versions of milk, including plant-based alternatives like coconut milk or oat milk. Feel free to use whatever you have on hand.
• sugar – These flavored discs get their sweetness from brown sugar. If you’re watching your sugar intake or prefer your pancakes to be less sweet, you can reduce the amount of sugar in your recipe. You can also try natural sweeteners such as honey or pure maple syrup.
• flour – If you follow a gluten-free diet, swap all-purpose flour for a gluten-free flour blend for an easy solution. There are many options on the market today, such as almond flour, rice flour or a mixture of tapioca and potato starch.

Now let’s talk about some extra tips and tricks to make your pumpkin pancakes even more irresistible.

Tips for fluffy pancakes

To make pumpkin pancakes that are light, fluffy, and delicious, there are a few tips and tricks that can make all the difference.

• Avoid overmixing – Overmixing pancake batter can create gluten, making pancakes rubbery and tough. For light and fluffy pancakes, you’ll want to stir the batter until it comes together – it’s okay if there are some lumps of flour left, they will eventually dissolve during cooking, resulting in soft, fluffy pancakes.
• cooking temperature -Maintaining the right temperature is key. Start by preheating a griddle or skillet over medium heat for a few minutes. Then try to maintain the heat throughout the cooking process. You may find that you need to turn the temperature up or down from time to time to prevent the pancakes from burning and to prevent the pancakes from sticking together. To test whether the pot is ready, sprinkle a few drops of water on the surface – if they sizzle and evaporate, you’re ready to start cooking.
• Let the batter rest – Let the batter rest for about 5 minutes before using. This will relax the gluten in the flour, making the pancakes lighter and more tender.
• avoid squishing – When you pour the batter into the skillet, resist the urge to press it down with a spatula. This will flatten the pancakes and prevent them from puffing up and puffing up. Instead, let them cook undisturbed until small bubbles form on the surface and the edges start to look set. This usually takes about 2-3 minutes.
• flip – Using a wide spatula, place it under most of the pancake. Then flip the pancake confidently and gently in quick, smooth motions. Your pancake should fall evenly on the other side to keep it fluffy. Let them cook for another 1-2 minutes, until golden brown and cooked through.

Storage and Freezing

These pancakes will keep in an airtight container in the refrigerator for 5-7 days.

They are also suitable for freezing. When completely cool, wrap each pancake in plastic wrap and place in an airtight freezer container or freezer bag. This keeps them separated nicely and makes it easier to remove and reheat one at a time. They will keep in the refrigerator for up to 20 3 months.

When ready to enjoy, remove frozen pancakes from the freezer and defrost in the refrigerator overnight or for a few hours.

To reheat pancakes, remove plastic wrap and reheat in microwave for 1-2 minutes. Or preheat the oven to 375 degrees, place the pancakes on a baking sheet, cover loosely with foil, and bake for 8-10 minutes.

Now you have all the information you need to make these perfectly fluffy pumpkin pancakes!

This pumpkin pancake recipe is the perfect blend of warm spices and delicious pumpkin!

So grab your spatula and whip up a batch for next weekend’s breakfast or brunch, or save some in the freezer and enjoy them all week long.

Happy fall, y’all! 🍂

Yield: 9 pancakes

The Ultimate Fall Breakfast: Pumpkin Pancakes

Print

Perfectly delicious pumpkin pancakes, just in time for fall!

preparation time
15 minutes

cooking time
15 minutes

total time
30 minutes

raw material

• 11/2 cups all-purpose flour

• ¼ cup packed brown sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• 2 teaspoons cinnamon

• ½ teaspoon grated ginger

• ½ teaspoon nutmeg

• 1 cup almond milk + 1-2 tablespoons if desired (or milk, coconut milk, etc.)

• ½ cup pure pumpkin

• 2 large eggs, lightly beaten

• 2 tablespoons cooking oil, such as coconut or canola oil

instruct

1. Combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl and stir to combine.
2. Place eggs, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Make sure not to overmix the batter. (See Note) Let all batter rest for five minutes.
3. For each pancake, scoop ⅓ cup of batter onto a hot griddle or nonstick skillet sprayed with cooking spray. (See note) After about 2 minutes, when bubbles appear and the edges are cooked, flip the pancake over. Cook the second side for 1.5 minutes.

notes

If the pancake mixture is too thick, add 1-2 tablespoons of milk to the batter.

Avoid overmixing as we want the pancakes to be light and fluffy, not dense and heavy. A few lumps are totally fine; they will disappear as the pancake cooks on the griddle.

Spray cooking oil only on the areas where the pancakes will be fried. If the oil stays in the pan for too long, it will burn.

If you notice that the cooking oil turns a dark brown color as soon as you spray it, the pan is too hot. Wipe the burnt cooking oil off the pan, then remove the pan from the heat and let it cool for a minute or so. Then proceed with pancakes.

nutritional information

yield

9

portion size

1g

Amount per serving

Calories 101total fat 3 gramssaturated fat 0 gramstrans fat 0 gramsunsaturated fat 2 gramscholesterol 21 mgsodium 151 mgcarbohydrate 17 gramsfiber 1gsugar 6 gramsprotein 2 grams

This nutrition card uses estimates provided by online nutrition calculators. This estimate is not a substitute for the advice of a professional nutritionist!

More pumpkin recipes:

• The Best Instant Pot Marbled Pumpkin Cheesecake Recipe
• Pumpkin Chocolate Chip Brownie Pumpkin Chocolate Ganache Cake
• Homemade Pumpkin Puree

If you give it a try, please let us know! Leave a comment below and share your photos on Instagram using the hashtag #tasteandsee!

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