Cozy Pumpkin Flapjacks

Welcome the cozy embrace of autumn mornings with these delightful Pumpkin Pancakes! Soft, tender, and infused with just the right amount of warm spices, they are the quintessential fall breakfast. Imagine a stack of golden-brown pancakes, generously drizzled with rich maple syrup or a luscious homemade buttermilk syrup, creating a truly unforgettable start to your day. This recipe promises a breakfast experience so inviting, it’s genuinely worth waking up for.

For all the pumpkin enthusiasts out there, this is just the beginning! Be sure to explore our extensive collection of pumpkin-inspired recipes. We highly recommend trying our incredibly moist Pumpkin Scones, perfect for an afternoon treat, or indulging in the decadent Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting for a truly special occasion.

Embrace the Flavors of Fall with Homemade Pumpkin Pancakes

In our home, breakfast is often synonymous with pancakes. Ask my children what they want on a lazy weekend morning, and nine times out of ten, the answer will be “pancakes!” On the rare occasion it’s not pancakes, it’s usually waffles. There’s just something about a stack of warm, homemade pancakes that brings smiles and joy to the breakfast table.

While we cherish our classic, go-to pancake recipe, the changing seasons inspire us to experiment and introduce new flavors. And when autumn arrives, bringing with it the crisp air and vibrant colors, there’s one ingredient that takes center stage in our kitchen: pumpkin.

Pumpkin pancakes may not be a groundbreaking invention, but this particular recipe holds a special place in our hearts. It’s incredibly simple to prepare, yet consistently yields a result that is nothing short of delicious. We believe it’s a must-have addition to your fall cooking repertoire. Each pancake is wonderfully tender, remarkably fluffy, and perfectly balanced with a medley of autumn spices that will awaken your senses.

These homemade Pumpkin Pancakes are more than just a meal; they’re an experience, making them the ultimate fall breakfast. They are ideal for cozy family mornings, festive holiday brunches, or simply when you crave the comforting taste of the season.

Key Ingredients for Fluffy Pumpkin Pancakes

Creating the perfect pumpkin pancake requires a thoughtful selection of ingredients. Each component plays a crucial role in achieving that sought-after texture and rich, autumnal flavor. Here’s a closer look at what you’ll need and why:

• All-Purpose Flour: This forms the foundational structure of our pancakes. We opt for all-purpose flour because it consistently delivers a tender, light crumb. While you could experiment with substituting up to half of it with whole wheat flour for added fiber, keep in mind that this might result in a slightly denser pancake, compromising some of that delicate tenderness we aim for.
• Brown Sugar: Unlike granulated sugar, brown sugar contributes more than just sweetness. Its molasses content adds a deeper, more complex caramel-like flavor that perfectly complements the pumpkin and spices, enhancing the overall richness of the pancakes.
• Baking Powder: Don’t be surprised by the generous amount! Baking powder is the key leavening agent in this recipe, responsible for creating those signature fluffy, airy pancakes. It reacts with the liquid ingredients, producing carbon dioxide bubbles that expand during cooking, lifting the batter to create a light texture.
• Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is the heart of our pumpkin flavor profile. You can easily use a store-bought blend for convenience, or for an extra layer of freshness and customizable spice, consider making your own homemade pumpkin pie spice mix.
• Salt: A pinch of salt is vital. It doesn’t just add its own flavor; it cleverly enhances and balances all the other ingredients, making the pumpkin and spice notes truly sing without making the pancakes taste salty.
• Pumpkin Puree: The star of the show! Pure pumpkin puree provides the authentic flavor and moistness these pancakes need. Ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. You can use a canned variety from the grocery store or elevate your pancakes with homemade pumpkin puree for a fresh, vibrant taste.
• Large Egg: The egg acts as a binder, helping to hold the pancake batter together and contributing to its rich texture and structure. Always use large eggs for consistent results in baking.
• Vegetable Oil: A touch of fat is essential for moist pancakes and to prevent sticking. Vegetable oil is a neutral choice that won’t interfere with the pumpkin flavor. If you prefer, melted unsalted butter can be used as an alternative, adding a richer, buttery note to your pancakes.

Effortless Steps to Perfect Pumpkin Pancakes

One of the best things about this pumpkin pancake recipe is its simplicity. You won’t need a myriad of fancy kitchen gadgets – just two mixing bowls (or a bowl and a liquid measuring cup to save on dishes!) and a trusty skillet or griddle will do. Let’s get cooking!

1. Combine Dry Ingredients: Begin by grabbing a large mixing bowl. Into it, whisk together your all-purpose flour, brown sugar, baking powder, pumpkin pie spice, and salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, which is crucial for uniform leavening and flavor in your pancakes.
2. Prepare Wet Ingredients: In a separate bowl or, even better, a large liquid measuring cup to minimize cleanup, combine the milk, pumpkin puree, large egg, and vegetable oil. Use a fork or a small whisk to gently whisk these ingredients together until they are fully incorporated and the egg is completely broken up.
3. Create a Well: Return to your bowl of dry ingredients. Using the back of a spoon or your whisk, create a “well” in the center. This simply means pushing the dry ingredients up against the sides of the bowl, making a hollow space in the middle for the wet mixture. This method helps to prevent overmixing.
4. Gently Combine Wet and Dry: Pour the wet ingredients directly into the well you created. Now, using a rubber spatula or a wooden spoon, gently fold and stir the ingredients together. The key here is to mix just until the ingredients are combined. A few small lumps in the batter are perfectly normal and even desirable; overmixing will develop the gluten in the flour too much, leading to tough, rubbery pancakes instead of light, fluffy ones. The batter will be noticeably thick.
5. Cook the Pancakes: Heat a lightly greased griddle or a non-stick skillet over medium-high heat. You can test if it’s hot enough by sprinkling a few drops of water on the surface – they should sizzle and evaporate quickly. Pour about 1/4 cup of the thick batter onto the hot griddle for each pancake. Because this batter is quite thick, you’ll need to use your spatula to gently spread it into an even circle. Cook for 2-3 minutes per side, or until the underside is beautifully golden brown and small bubbles begin to form on the surface.
6. Flip and Finish: Carefully flip each pancake over and cook the second side for another 1-2 minutes, or until it’s also golden brown and the pancake is cooked through to the center.
7. Rest Before Serving: Once cooked, transfer the pancakes to a plate. Allow them to sit for just a minute or two before serving. This brief resting period helps the internal temperature to equalize and ensures they are perfectly cooked and settled.

Expert Tips for the Best Pumpkin Pancakes

Mastering the art of perfect pancakes is all about a few key techniques. Here are some invaluable tips and tricks to ensure your pumpkin pancakes turn out wonderfully fluffy and evenly cooked every time:

• Don’t Forget to Spread the Batter: Given the inherent thickness of this pumpkin pancake batter, it’s crucial to spread it out slightly with your spatula once it hits the griddle. If you skip this step, the pancakes might end up too thick in the center, potentially leading to an uncooked middle. Your first pancake is often a “test” pancake – cook it, check for doneness, and adjust your spreading technique for subsequent pancakes.
• Patience is Key Post-Cooking: Pancakes continue to cook slightly with residual heat even after they’ve been removed from the griddle. Allow your freshly cooked pancakes to rest for a minute or two before cutting into them or testing for doneness. This ensures they are fully set and retain their optimal texture.
• Adjust Heat for Even Cooking: If you find your pancakes are browning too quickly on the outside but remain raw in the middle, your griddle might be too hot. Reduce the heat slightly to medium or even medium-low. This allows the pancakes to cook more slowly and evenly all the way through without burning the exterior. Conversely, if they’re cooking too slowly, increase the heat incrementally.
• Keep Pancakes Warm: When cooking for a crowd or making a large batch, keeping the first pancakes warm while you finish the rest is essential. A great trick is to preheat your oven to its lowest temperature (around 175-200°F or 80-90°C) and place the cooked pancakes on a wire rack set over a baking sheet inside. This keeps them warm without overcooking or becoming soggy.
• The Secret to Tender Pancakes: Avoid Overmixing: We can’t stress this enough! Overmixing the batter develops the gluten in the flour, resulting in tough, chewy pancakes. Mix just until the dry and wet ingredients are combined, even if there are a few small lumps. These lumps will generally cook out, and your pancakes will be much more tender.
• Ideal Toppings and Pairings: While classic maple syrup is always a fantastic choice, these pumpkin pancakes are also incredibly delicious with our Homemade Buttermilk Syrup, which adds a creamy, tangy sweetness. Other delightful toppings include a dusting of powdered sugar, a dollop of whipped cream, chopped nuts, or even a sprinkle of chocolate chips.
• Freezing for Future Enjoyment: These pumpkin pancakes freeze beautifully! Allow them to cool completely, then stack them with parchment paper between each pancake to prevent sticking. Place them in a freezer-safe bag or airtight container. They can be frozen for up to 2 months. Reheat in a toaster, microwave, or on a griddle for a quick and easy breakfast on busy mornings.

Explore More Delicious Pancake Recipes

If you’re a pancake aficionado, you’ll love diving into our other creative and mouth-watering pancake recipes. From fruity delights to decadent treats, there’s a pancake for every craving:

• Apple Pancakes with Caramel Apple Syrup
• Bright and Zesty Lemon Pancakes
• Indulgent Cheesecake Pancakes
• Classic Chocolate Chip Pancakes
• Decadent Red Velvet Pancakes with Cream Cheese Drizzle
• Comforting Carrot Cake Pancakes
• Quick and Easy Whole Wheat Blender Pancakes
• Wholesome Whole Wheat Oatmeal Chocolate Chip Pancakes

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Pumpkin Pancakes

Author:
Deborah Harroun

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Servings:
4 servings

Course:
Breakfast

Cuisine:
American

Print Recipe
Pin Recipe

Soft and tender with the perfect amount of spice, these Pumpkin Pancakes are the perfect fall breakfast. Serve them up with maple syrup or homemade buttermilk syrup for a breakfast worth waking up for.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree (homemade or store-bought)
• 1 large egg
• 2 tablespoons vegetable oil

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
2. In another bowl, combine the milk, pumpkin puree, egg, and vegetable oil. Whisk until completely combined.
3. Make a well in the center of the dry ingredients and pour the liquid mixture into the center. Stir together just until combined; do not overmix.
4. Heat a lightly greased griddle or pan over medium-high heat. Pour 1/4 cup of batter per pancake onto the griddle and spread it out slightly using a spatula. Cook until browned (about 2-3 minutes), then flip and cook the second side (about 1-2 minutes).
5. Serve warm, topped with maple syrup or buttermilk syrup.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1 serving, Calories: 475kcal (24%), Carbohydrates: 79g (26%), Protein: 13g (26%), Fat: 11g (17%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 7g, Trans Fat: 0g, Cholesterol: 54mg (18%), Sodium: 581mg (25%), Fiber: 4g (17%), Sugar: 20g (22%)

Keywords:
pumpkin pancake recipe, pumpkin pancakes, fall breakfast