Oh, darling friends, let me tell you about a little bit of autumn magic that I, Carmen Velasco, bring all the way from my sunny kitchen in Valencia! Even though we’re surrounded by Mediterranean sunshine, there’s something about those crisp fall days that just calls for warm spices and cozy flavors. This pumpkin pancakes recipe is my absolute go-to. It’s ridiculously easy, but the taste? It’s like a warm hug on a chilly morning, with that perfect balance of sweet pumpkin and fragrant cinnamon that just screams fall. Trust me, these will become your new favorite way to greet the season!
Why You’ll Love This Pumpkin Pancakes Recipe
- So incredibly easy to whip up – perfect for busy mornings!
- That signature sweet pumpkin and spice flavor is pure autumn bliss.
- They turn out wonderfully fluffy, just like you’d hope for.
- A comforting and delicious way to welcome fall into your kitchen.
Quick Pumpkin Breakfast Ideas Made Easy
Seriously, you can have these amazing pumpkin pancakes on the table in under 30 minutes! It’s the perfect solution for a speedy yet incredibly satisfying fall breakfast when you’re short on time but craving something special.
Gather Your Ingredients for the Perfect Pumpkin Pancakes Recipe
Alright, let’s get our ingredients ready! It’s always best to have everything measured out before you start mixing, makes the whole process just flow so much better. For these delightful pumpkin pancakes, you’ll need: two cups of good ol’ all-purpose flour, two tablespoons of granulated sugar for a touch of sweetness, two teaspoons of baking powder to get them nice and fluffy, and of course, our star spices – one teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, and a quarter teaspoon each of ground cloves and salt. That spice blend is just heavenly!
For the wet ingredients, we’ll grab one and a half cups of milk, a full cup of pumpkin puree – make sure it’s just pumpkin, not pie filling! Then, two large eggs are essential for binding everything together, and two tablespoons of melted butter for that lovely richness. That’s it! Simple, right?
Ingredient Clarity and Notes for Pumpkin Pancakes
When it comes to the pumpkin puree, just grab a can of 100% pure pumpkin – it’s the unsweetened kind that’s perfect for baking. And for the milk, any kind works, but whole milk gives a wonderfully rich flavor. If you don’t have eggs, you can try a flax egg for a vegan version, though the texture might change a bit. And don’t worry if you’re out of all-purpose flour; a good gluten-free blend usually works just fine!
How to Prepare This Easy Pumpkin Pancake Recipe
Alright, let’s get cooking! First things first, preheat your griddle or a nice, non-stick frying pan over medium heat. A little tip from my kitchen: give it a light brush of oil or butter so those pancakes don’t stick – nobody wants a pancake disaster!
Now, grab a big bowl, and let’s combine all those dry ingredients we gathered: the flour, sugar, baking powder, and all those lovely spices – cinnamon, nutmeg, cloves, and that pinch of salt. Give it all a good whisk until everything is nicely blended. This is where all that delicious fall flavor starts to come together!
In a separate bowl, whisk together your wet ingredients: the milk, that beautiful pumpkin puree, the eggs, and the melted butter. Make sure it’s all mixed well. Then, pour this wet mixture right into your bowl of dry ingredients. Here’s the important part: whisk it *just* until it’s combined. You don’t want to overmix it, or your pancakes won’t be as fluffy. A few little lumps are totally okay, trust me!
Once your griddle is hot, pour about a quarter cup of batter onto it for each pancake. You’ll see little bubbles start to form on the surface – that’s your cue! Cook them for about 2 to 3 minutes on the first side, until they’re golden brown and look cooked through. Then, carefully flip them and cook the other side for another couple of minutes. Serve them up hot with your favorite toppings, and you’ve got yourself a perfect autumn breakfast!
Tips for Achieving Fluffy Pumpkin Pancakes
Want those extra-fluffy pumpkin pancakes? My secret is to let the batter rest for about 5 to 10 minutes before you start cooking. This gives the baking powder a chance to work its magic! Also, remember not to overmix the batter; just combine until the dry ingredients disappear. Those little lumps are your friends for fluffiness!
Variations for Your Pumpkin Pancakes Recipe
Feeling adventurous? You can totally jazz up this pumpkin pancakes recipe! Toss in some chocolate chips or chopped nuts right into the batter before cooking – they add such a lovely texture. Or, if you want even more warmth, add a pinch of ground ginger or allspice along with the other spices. It’s your kitchen, make it delicious!
Serving Suggestions for Your Pumpkin Pancakes Recipe
Now, what’s a perfect pancake without the perfect toppings? Of course, you can never go wrong with classic maple syrup and a dollop of butter – simple perfection! But if you want to really lean into that cozy fall vibe, try some fluffy whipped cream, maybe a sprinkle of candied pecans for crunch, or even a drizzle of my favorite cream cheese syrup. It’s like a little slice of heaven on a plate, and it makes this pumpkin pancakes recipe feel extra special!
Storage and Reheating for Leftover Pumpkin Pancakes
Got some delicious pumpkin pancakes left over? Don’t you worry! Once they’ve cooled completely, you can store them in an airtight container or a zip-top bag in the refrigerator for about 2-3 days. They stay surprisingly moist! To reheat, I love popping them in the toaster for a quick crisp-up, or you can gently warm them in a skillet over low heat for a minute or two per side. They’re almost as good the second time around!
Frequently Asked Questions About Pumpkin Pancakes
Q1. Can I make this pumpkin pancakes recipe gluten-free?
Absolutely! You can easily adapt this recipe for gluten-free pumpkin pancakes. Just swap out the all-purpose flour for a good quality gluten-free all-purpose baking blend. You might need to adjust the liquid slightly, so start with 1 1/4 cups of milk and add a splash more if the batter seems too thick. They’ll still be wonderfully fluffy and full of fall flavor!
Q2. How do I make vegan pumpkin pancakes?
Making vegan pumpkin pancakes is a breeze! Simply replace the milk with your favorite plant-based milk (almond or oat milk work beautifully), and substitute the two large eggs with a flax egg. To make a flax egg, whisk together 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for about 5-10 minutes until it thickens. You’ll also want to use a plant-based butter or a neutral oil like coconut oil instead of the melted butter.
Q3. My pancakes aren’t very fluffy, what did I do wrong?
Oh, the dreaded flat pancake! Usually, this happens from overmixing the batter. Remember, just mix until everything is *barely* combined; a few lumps are totally fine and actually good for fluffiness! Also, making sure your baking powder is fresh and giving the batter that little rest time (5-10 minutes) really helps activate it and makes a big difference.
Q4. Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree for this pumpkin pancakes recipe. Pumpkin pie filling already has added sugar and spices, which can throw off the balance of sweetness and flavor in your pancakes. Using pure puree lets you control exactly how much sweetness and spice goes in!
Estimated Nutritional Information for Pumpkin Pancakes
Just so you know, these yummy pumpkin pancakes are estimated to have about 180 calories per serving. You’ll be getting around 7g of sugar, 6g of fat (with 2g being saturated), and about 5g of protein, plus 25g of carbohydrates. This is just a general idea, of course, since the exact numbers can change a bit depending on the brands you use and any extra goodies you add!
Print
Amazing Pumpkin Pancakes Recipe: 350 Calories
- Total Time: 25 minutes
- Yield: 8-10 pancakes 1x
- Diet: Vegetarian
Description
Enjoy delicious pumpkin pancakes, a perfect fall breakfast. This recipe uses simple ingredients for a fluffy and flavorful result.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 2 large eggs
- 2 tablespoons melted butter
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the milk, pumpkin puree, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about 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.
- Serve immediately with your favorite toppings.
Notes
- For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- Adjust spices to your preference.
- Add chocolate chips or nuts to the batter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 7g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pumpkin pancakes recipe, easy pumpkin pancake recipe, healthy pumpkin pancakes, fluffy pumpkin pancakes, pumpkin spice pancakes, pumpkin pancakes from scratch, quick pumpkin breakfast ideas, fall breakfast recipes