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Pumpkin Pancakes Recipe

Pumpkin Pancakes Recipe
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★★★★★

4.8 from 6 reviews

These pumpkin pancakes are a delightful autumn breakfast treat featuring fluffy pancakes infused with pumpkin puree and warm fall spices like cinnamon and pumpkin pie spice. Moist and tender, they are perfect for a cozy morning and can be enhanced with a variety of delicious toppings such as maple syrup, whipped cinnamon butter, or nuts.

Ingredients

Scale

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Wet Ingredients

  • 1 cup buttermilk or whole milk
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, brown sugar, salt, cinnamon, and pumpkin pie spice until well combined.
  2. Combine Wet Ingredients: In a separate bowl, combine the buttermilk, pumpkin puree, eggs, and vanilla extract, mixing thoroughly.
  3. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir just until moistened, being careful not to overmix to keep the pancakes fluffy.
  4. Preheat Griddle: Heat a griddle or skillet to medium heat, approximately 350°F, and lightly grease it with cooking spray or butter.
  5. Cook Pancakes: Using about 1/4 cup of batter per pancake, scoop onto the griddle. Cook until bubbles form on the surface and the edges look set, about 4–5 minutes.
  6. Flip and Finish Cooking: Flip the pancakes carefully and cook the other side until golden brown, about 2–3 minutes.
  7. Serve: Serve hot with your favorite toppings such as maple syrup, whipped cinnamon butter, nuts, or powdered sugar.

Notes

  • Do not overmix the batter; a few lumps are okay to ensure fluffy pancakes.
  • Ensure the griddle is at medium heat (~350°F) for even cooking without burning.
  • Lightly grease your cooking surface before adding batter.
  • Leftover pancakes freeze well; cool completely and freeze in a single layer before transferring to an airtight container.
  • Reheat frozen pancakes in the microwave for 10-15 seconds or in a toaster for a crisp finish.
  • Customize with add-ins like chocolate chips, nuts, or whipped cream for extra indulgence.

Nutrition

Keywords: pumpkin pancakes, fall breakfast, autumn recipe, pumpkin puree pancakes, spiced pancakes

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