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Pumpkin Pancakes are a cozy fall favorite that bring warmth to any morning. The blend of pumpkin puree, cinnamon, and nutmeg creates a delightful aroma that fills the kitchen. These pancakes are fluffy, flavorful, and perfect for a weekend brunch or a special breakfast treat. Let’s dive into this simple yet delicious recipe that will have everyone asking for seconds.
Pumpkin Pancakes Recipe
Ingredients:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tbsp butter, melted
- 1 tsp vanilla extract
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a griddle or frying pan over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
What You Will Need
Read more: Pancake Recipe
What you will need to make pumpkin pancakes
- All-purpose flour: Provides structure and base for the pancakes, ensuring they hold together and have a fluffy texture.
- Sugar: Adds sweetness, balancing the savory pumpkin and spices, enhancing overall flavor.
- Baking powder: Leavening agent that helps pancakes rise, making them light and airy.
- Ground cinnamon and nutmeg: Infuses warm, autumnal spices, complementing the pumpkin flavor perfectly.
- Milk: Adds moisture and helps create a smooth batter, ensuring pancakes are tender.
- Pumpkin puree: Key ingredient providing rich flavor, moisture, and a beautiful orange hue.
- Large egg: Binds ingredients together, adding richness and structure to the pancakes.
- Butter, melted: Adds richness and flavor, contributing to the pancakes' tender texture.
- Vanilla extract: Enhances the overall flavor profile, adding a subtle sweetness and depth.
Tools and Instruments Needed
What tools/instruments will be needed to make Pumpkin Pancakes Recipe
- Mixing bowl: Essential for combining dry and wet ingredients without making a mess.
- Whisk: Helps blend ingredients smoothly, ensuring no lumps in the batter.
- Griddle or frying pan: Needed to cook pancakes evenly, giving them a golden-brown finish.
- Measuring cups: Ensures precise ingredient quantities for consistent texture and flavor.
- Spatula: Useful for flipping pancakes without breaking them apart.
Pumpkin Pancakes Recipe
Delicious and fluffy pumpkin pancakes perfect for a cozy breakfast.
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Ingredients:
Main Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tbsp butter, melted
- 1 tsp vanilla extract
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a griddle or frying pan over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes:
These pancakes are great with maple syrup, whipped cream, or a sprinkle of powdered sugar.
Read more: Pancakes Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 3gCholesterol: 50mgSodium: 400mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 4000IUVitamin C: 2mgCalcium: 150mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare batter as directed.
- Store in an airtight container.
- Refrigerate up to 24 hours.
- Stir before using.
Freezing Instructions
- Cook pancakes as directed.
- Cool completely on a wire rack.
- Place in a single layer on a baking sheet.
- Freeze until solid, about 1 hour.
- Transfer to a freezer-safe bag or container.
- Label with date.
- Freeze up to 2 months.
- Reheat in toaster or microwave.
Adding a pinch of ground ginger to the batter can give these pumpkin pancakes an extra layer of warmth and spice, making them even more flavorful.
Frequently Asked Questions
FAQ:
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. You might need to add a bit more milk.
Can I make the batter ahead of time?
Yes, store it in the fridge for up to 24 hours. Stir before using.
Can I freeze these pancakes?
Absolutely. Freeze them in a single layer, then transfer to a freezer bag. Reheat in the toaster or microwave.
What toppings go well with pumpkin pancakes?
Maple syrup, whipped cream, nuts, or even a sprinkle of cinnamon sugar.
Can I make these pancakes vegan?
Yes, use a flax egg, plant-based milk, and vegan butter.
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