Perfect Pumpkin Pancakes: 1 Easy Recipe

Oh, hello there! If there’s one thing I adore about autumn, it’s the cozy feeling that settles in, and for me, that always starts in the kitchen. These pumpkin pancakes? They are pure fall magic in a bite. My granny used to make the most incredible spiced everything, and these pancakes totally remind me of her. I’ve tried so many pumpkin pancake recipes over the years, but this one, with its fluffy texture and just the right hint of spice, is truly the best. It’s super simple, too, which is exactly how I like my comfort food. Get ready to taste autumn!

Why You’ll Love These Pumpkin Pancakes

Seriously, you’re going to adore these! Here’s why:

• Super Easy to Make: You can whip these up in no time, perfect for a busy fall morning.
• Taste of Autumn: Packed with pumpkin and cozy spices, they taste just like fall should.
• Perfectly Fluffy: The batter comes out just right for a wonderfully light and airy pancake.
• Crowd-Pleaser: Everyone, from kids to grown-ups, absolutely devours these.

Gathering Your Pumpkin Pancakes Ingredients

Alright, let’s get our ingredients ready! For these absolutely delightful pumpkin pancakes, you won’t need anything too fancy, just a few pantry staples that probably look familiar. Having everything measured out beforehand makes the whole process a breeze, trust me. It’s like laying out your cozy sweater and boots before heading out on a crisp autumn day – gets you in the mood!

Essential Pumpkin Pancakes Ingredients

Here’s what you’ll need to gather:

• 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 3/4 cups milk (whole milk gives the best flavor, but any kind works!)
• 1 cup pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling!)
• 2 large eggs
• 1/4 cup melted butter (unsalted is best, but salted is fine too, just might want to skip adding extra salt if you use salted)

Ingredient Notes and Substitutions for Pumpkin Pancakes

A quick note on the pumpkin puree – grab the canned kind, not the pie filling, as that already has sugar and spices. If you’re making these gluten-free, a good quality gluten-free all-purpose flour blend works wonderfully. And for my dairy-free friends, you can totally swap the milk for almond milk or oat milk, and use a dairy-free butter substitute or coconut oil for the melted butter. Easy peasy!

How to Prepare the Perfect Pumpkin Pancakes

Alright, let’s get these gorgeous pancakes onto the griddle! Making them is really straightforward, and honestly, it’s the part where you really start smelling that wonderful pumpkin spice aroma filling your kitchen. It’s like a little bit of autumn magic happening right before your eyes. Just follow these simple steps, and you’ll be enjoying the best pumpkin pancakes you’ve ever had!

Mixing the Pumpkin Pancake Batter

First things first, grab a big bowl for your dry ingredients – the flour, sugar, baking powder, all those lovely spices, and that pinch of salt. Give them a good whisk together. Now, in a separate bowl, whisk up your wet ingredients: the milk, that beautiful pumpkin puree, the eggs, and the melted butter. Pour the wet mixture into the dry ingredients. Here’s the key for fluffy pancakes: whisk until *just* combined. Seriously, don’t go crazy with the whisk! A few lumps are totally fine; overmixing is the enemy of fluffy pancakes, so be gentle!

Cooking Your Pumpkin Pancakes to Golden Perfection

While you’re mixing, get your griddle or a good non-stick frying pan heating up over medium heat. A little bit of oil or butter in the pan is a good idea to stop any sticking. Once it’s hot – you can test it by flicking a tiny drop of water on it, and it should sizzle and evaporate quickly – it’s time to pour the batter. Use about 1/4 cup of batter for each pancake. Let them cook for about 2-3 minutes on the first side. You’ll see little bubbles forming on the surface. That’s your cue to flip! Cook the other side for another 2-3 minutes until it’s a lovely golden brown and cooked all the way through. Be patient; a good sear makes all the difference!

Serving Your Delicious Pumpkin Pancakes

Once they’re perfectly golden and cooked, slide them onto a plate. These are best served warm, right off the griddle! Pile them high and get ready to add your favorite toppings.

Tips for Making the Best Pumpkin Pancakes

Making these pumpkin pancakes is pretty foolproof, but here are a few little tricks I’ve picked up to make them absolutely perfect every time. First, don’t overmix the batter – seriously, just stir until the dry and wet ingredients are *barely* combined. A few lumps are your friend for fluffy pancakes! Also, make sure your griddle or pan is properly preheated. If it’s not hot enough, your pancakes might spread too thin and not get that lovely golden colour. If it’s too hot, they’ll burn on the outside before the inside cooks. Medium heat is your sweet spot! For more baking tips, check out these easy recipes.

Frequently Asked Questions About Pumpkin Pancakes

Got questions about these delightful pumpkin pancakes? I’ve got answers!

Q1. Can I make these pumpkin pancakes ahead of time?
You sure can! You can mix the batter the night before and store it covered in the fridge. Just give it a quick stir in the morning before cooking. They’re also great made fresh and then reheated gently in a toaster or oven.

Q2. What’s the best way to store leftover pumpkin pancakes?
Let them cool completely, then store them in an airtight container or a zip-top bag in the refrigerator for up to 3 days. For longer storage, you can freeze them between layers of parchment paper in a freezer-safe container for up to 2 months. They reheat beautifully!

Q3. Can I make gluten-free pumpkin pancakes?
Absolutely! I’ve tested this recipe with a good quality gluten-free all-purpose flour blend, and they turn out wonderfully. Just make sure your blend has a binder like xanthan gum in it. The texture is still lovely and fluffy!

Q4. What kind of pumpkin should I use?
Always use pure pumpkin puree, not pumpkin pie filling. The pie filling has added sugars and spices, which would mess with the flavor balance of the recipe. Canned pumpkin puree is perfect!

Serving Suggestions to Complement Your Pumpkin Pancakes

These pumpkin pancakes are a star on their own, but they love a good supporting cast! A dollop of whipped cream or a swirl of cream cheese frosting is divine. Maple syrup is a classic for a reason, of course, but have you tried them with a sprinkle of toasted pecans or walnuts? A side of crispy bacon or sausage makes for a hearty breakfast, and a small bowl of fresh berries adds a lovely bright contrast. It’s all about making that cozy fall breakfast complete! For more breakfast ideas, consider these breakfast options.

Storing and Reheating Leftover Pumpkin Pancakes

Got extra pumpkin pancakes? Don’t you worry! Once they’ve cooled down completely, pop them into an airtight container or a sturdy zip-top bag. They’ll keep nicely in the fridge for about 3 days. If you want to keep that lovely autumn flavor around even longer, pop them in the freezer between layers of parchment paper. Properly stored, they’re good for up to 2 months. Reheating is a breeze – just pop them in the toaster or a warm oven for a few minutes, and they’re almost as good as fresh!

Estimated Nutritional Information for Pumpkin Pancakes

Just so you know what you’re getting into – these delicious pumpkin pancakes are roughly 180 calories per pancake. They’ve got about 25g of carbohydrates, 5g of protein, and 6g of fat, with around 7g of sugar. It’s a pretty good balance for a cozy fall treat, don’t you think?

Share Your Pumpkin Pancake Creations!

I just love seeing what you all create in your own kitchens! If you make these cozy pumpkin pancakes, I’d be absolutely thrilled if you shared a photo with me. Tag me on Instagram or drop a comment below to let me know how they turned out and what toppings you loved. Seeing your delicious results is the best part of all this!

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