These Pumpkin Pancakes are the perfect way to welcome fall! Fluffy and soft, they’re packed with pumpkin goodness and warm spices like cinnamon and nutmeg.
They make breakfast feel like a cozy hug! 🥞 I love topping them with maple syrup and whipped cream for that extra treat. Get ready to make your mornings brighter!
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for these pancakes, giving them a soft texture. If you’re looking for a gluten-free option, swap it for a 1:1 gluten-free flour blend. I’ve tried this, and it works great!
Brown Sugar: This adds a nice molasses flavor. You can use white sugar instead but brown sugar gives a richer taste and color.
Buttermilk: Buttermilk adds tanginess and helps make the pancakes fluffy. If you don’t have buttermilk, mix a tablespoon of vinegar or lemon juice with regular milk and let it sit for 5 minutes as a substitute.
Pumpkin Puree: I love using canned pumpkin for its convenience. Fresh pumpkin works too, but you’ll need to cook and puree it first. Just make sure it’s pure pumpkin, not pumpkin pie filling.
Pecans: Feel free to replace pecans with walnuts or leave them out for a nut-free version. They add a nice crunch and earthy flavor!
How Do I Make Sure My Pancakes Are Fluffy?
To achieve that fluffy goodness, it’s all about how you mix the batter. When combining the wet and dry ingredients, stir gently. Overmixing can lead to dense pancakes, so stop as soon as you see no dry flour. A few lumps are perfectly fine!
- Heat the skillet well; a proper temperature helps pancakes rise. A drop of water should sizzle when it’s hot enough.
- Use a measuring cup to keep pancake sizes consistent, so they cook evenly.
- Let the pancakes rest for a minute on the skillet after flipping; this ensures they finish cooking through without burning.
Happy cooking, and enjoy these easy-to-make, flavorful pancakes!
Pumpkin Pancakes Fall Edition
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Butter, for topping
- Pecans, for garnish
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prep and 15 minutes to cook, making it a quick and perfect breakfast for any fall morning!
Step-by-Step Instructions:
1. Whisk the Dry Ingredients:
In a large mixing bowl, mix together the flour, brown sugar, baking powder, baking soda, salt, and all the spices: cinnamon, nutmeg, ginger, and cloves. Make sure they’re all blended well!
2. Combine the Wet Ingredients:
In a separate bowl, combine the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Stir until you have a smooth mixture without lumps.
3. Mix It All Together:
Pour the wet ingredients into your bowl with the dry ingredients. Gently stir the mixture until everything is just combined. A few lumps are okay—don’t overmix!
4. Prepare the Skillet:
Heat a non-stick skillet or griddle over medium heat and lightly coat it with butter to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges starting to look set, around 2-3 minutes.
6. Flip and Finish Cooking:
Gently flip each pancake and cook for another 2 minutes, or until they are golden brown and cooked through.
7. Serve Up Your Pancakes:
Stack your pancakes on a plate, add a pat of butter on top, and sprinkle with pecans for a delightful crunch.
8. Add Sweetness:
Drizzle generously with warm maple syrup, and serve these cozy pancakes right away!
Enjoy the delicious fall flavors packed into these fluffy pumpkin pancakes—perfect for any breakfast or brunch occasion!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind that the pancakes may be a bit denser. If you want a lighter texture, consider using a mix of half whole wheat and half all-purpose flour.
Can I Make These Pancakes Vegan?
Yes, you can make these pancakes vegan by substituting the buttermilk with a plant-based milk mixed with a tablespoon of vinegar or lemon juice. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and swap melted butter for coconut oil or vegan butter.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the toaster or microwave until warmed through. You can also freeze them for longer storage—just lay them flat in a single layer before transferring to a freezer-safe bag!
Can I Add Mix-Ins to the Batter?
Definitely! Feel free to add chocolate chips, chopped nuts, or even dried cranberries to the batter for extra flavor and texture. Just fold them in gently after mixing the wet and dry ingredients. Enjoy customizing your pancakes!