It’s funny how a simple smell can transport you back in time. For me, the aroma of cinnamon and nutmeg always brings me back to crisp autumn mornings, helping my mom in the kitchen as she whipped up a batch of what would become my favorite thing ever: pumpkin pancakes recipe. Those mornings were filled with laughter, warmth, and the promise of a delicious breakfast that made the day feel extra special.
My mom always added a secret ingredient: a dash of extra love. I remember how the whole house would smell like fall, and how excited I was to finally dig in to my stack of fluffy pumpkin pancakes. Now, every time I make them, it’s not just about the taste, but about recreating those happy memories and sharing them with my own family.
Why you’ll love this Pumpkin Pancakes with Pumpkin Pancakes Recipe
- These pumpkin pancakes are incredibly fluffy and melt in your mouth, making every bite a delightful experience.
- The warm spices like cinnamon, nutmeg, and ginger create a cozy, autumn-inspired flavor that’s perfect for a chilly morning.
- This pumpkin pancakes recipe is quick and easy to make, so you can enjoy a delicious breakfast without spending hours in the kitchen.
- You can easily customize these pancakes with your favorite toppings, such as maple syrup, whipped cream, or chopped pecans, to create a breakfast that’s uniquely yours.
- These pumpkin pancakes are a great way to sneak in some extra nutrients, as pumpkin puree is packed with vitamins and antioxidants.
- This recipe is versatile and works well for both a special weekend brunch or a quick weekday breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/4 cups buttermilk
- 1/2 cup pumpkin puree
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil, for greasing the griddle
- Maple syrup, for serving (optional)
- Whipped cream, for serving (optional)
- Chopped pecans, for serving (optional)
Directions
Step 1
Pumpkin pancakes recipe makes every moment feel comforting. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 2
In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract.
Step 3
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay!
Step 4
Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
Step 5
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
Step 6
Serve immediately with maple syrup, whipped cream, and chopped pecans, if desired. Enjoy your delicious pumpkin pancakes recipe!
Variations, pairings, and serving ideas
Variations
Want to mix things up? Try adding chocolate chips to the batter for a decadent treat. Or, stir in some chopped walnuts or pecans for added texture and nutty flavor. You could also add a swirl of brown sugar cinnamon butter on top for an extra touch of sweetness.
For a gluten-free option, substitute the all-purpose flour with a gluten-free blend. Almond flour or oat flour can also work well. Don’t forget to check out Cook Reel for a recipe for southern fried apples to top them with!
If you’re feeling adventurous, try adding a pinch of cardamom or cloves to the spice mix for a more complex flavor profile. A little lemon zest can also brighten up the flavor. Consider adding some orange zest as well for another spin.
Pairings
Pumpkin pancakes pair perfectly with classic breakfast sides like scrambled eggs or turkey turkey turkey bacon. The savory elements balance the sweetness of the pancakes beautifully.
A side of fresh fruit, such as berries or sliced apples, adds a refreshing contrast to the warm, spiced pancakes. A dollop of Greek yogurt provides a tangy counterpoint as well.
For a truly indulgent breakfast, serve these pumpkin pancakes with a scoop of vanilla ice cream or a drizzle of caramel sauce. These pancakes are also great with a cup of hot coffee or tea.
Serving ideas
Stack the pumpkin pancakes high on a plate and dust them with powdered sugar for an elegant presentation. Drizzle generously with maple syrup and top with a dollop of whipped cream.
Garnish with chopped pecans or walnuts for added texture and visual appeal. You can also arrange a few fresh berries around the pancakes for a pop of color.
For a fun twist, cut the pancakes into smaller pieces and serve them as “pancake dippers” with a side of maple syrup or yogurt for dipping. Explore how to make your next meal special with Cook Reel’s guide to sides that complement your breakfast main like the perfect crack green beans recipe.
Storage and make-ahead tips
Storage
Leftover pumpkin pancakes can be stored in the refrigerator for up to 3 days. Place them in an airtight container to prevent them from drying out.
For longer storage, you can freeze the pancakes for up to 2 months. Wrap each pancake individually in plastic wrap before placing them in a freezer-safe bag or container.
To reheat, simply pop the pancakes in a toaster, microwave, or oven until warmed through. For best results, reheat frozen pancakes in the oven or toaster.
Make-ahead
To save time in the morning, you can prepare the pancake batter the night before. Store it in an airtight container in the refrigerator.
When you’re ready to cook, simply give the batter a gentle stir and proceed with the recipe as directed. You may need to add a tablespoon or two of milk if the batter has thickened overnight.
You can also cook the pancakes ahead of time and store them in the refrigerator or freezer, as described above. This is a great option for meal prepping or for busy mornings.
Common mistakes when making Pumpkin Pancakes
- Overmixing the batter: Overmixing can lead to tough pancakes. Gently stir the wet and dry ingredients together until just combined.
- Cooking on a griddle that’s not hot enough: If the griddle isn’t hot enough, the pancakes will spread out and won’t be fluffy. Make sure the griddle is heated to medium heat before pouring on the batter.
- Flipping too early: Wait until bubbles start to form on the surface of the pancake before flipping. This ensures that the pancakes are cooked through and have a golden-brown color.
- Using old baking powder: Old baking powder can result in flat pancakes. Make sure your baking powder is fresh for the best results.
- Adding too much pumpkin puree: While pumpkin adds flavor, too much can make the pancakes soggy. Stick to the recipe’s measurements for the perfect texture.
Final notes
Making this pumpkin pancakes recipe is a wonderful way to bring a little bit of autumn into your home, no matter the season. The warmth of the spices and the comforting flavor of pumpkin are sure to bring a smile to your face.
Don’t be afraid to experiment with different toppings and variations to find your perfect combination. The most important thing is to have fun and enjoy the process!
So, gather your ingredients, put on some music, and get ready to whip up a batch of these delightful pancakes. I hope they bring you as much joy as they bring me!
Loved this Pumpkin Pancakes? Try these next
- Southern fried apples recipe
- Crack green beans recipe
- Apple cinnamon pancakes
- Blueberry pancakes
- Chocolate chip pancakes
Pumpkin Pancakes
Fluffy and flavorful pumpkin pancakes, perfect for a cozy autumn breakfast. These pancakes are spiced with cinnamon, nutmeg, and ginger, and have a hint of pumpkin puree for a delicious fall twist.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/4 cups buttermilk
- 1/2 cup pumpkin puree
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil, for greasing the griddle
- Maple syrup, for serving (optional)
- Whipped cream, for serving (optional)
- Chopped pecans, for serving (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- Serve immediately with maple syrup, whipped cream, and chopped pecans, if desired.
Notes
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. You can also add chocolate chips or other toppings to the batter. Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg