You can’t beat the taste of these homemade pumpkin pancakes recipe filled with pumpkin spices and everything tasty. Start your day with these delicious spiced pumpkin pancakes paired with coffee.
In my house, pumpkin is a year-round pantry staple for cooking, especially these simple pumpkin muffins or these Panera copycat pumpkin muffins. These Starbucks copycat pumpkin scones are my household favorite. I have been making these pumpkin pancakes for a while, so I thought I should share the recipe.
This pumpkin pancake recipe was adapted from the Once Upon a Chef website. These pancakes freeze well, so double the recipe to get some for a busy weekday breakfast.
Why You ‘ll Like These Pumpkin Pancakes
- Fluffy pancakes filled with fall spices.
- Very easy to make.
- Freezes well and is easy to reheat.
- They’re delicious; you can customize them with your favorite add-ins.
INGREDIENTS NEEDED FOR THE PANCAKES
- Olive oil: Olive oil was used, but you can use melted Butter. If you are using butter, then melt the butter first to give it a chance to cool slightly before you mix it into the other wet ingredients.
- All-Purpose Flour: The base of the pancakes.
- Granulated Sugar: Just enough to sweeten the batter.
- Baking Powder: it gives these pancakes some fluffiness.
- Salt: To balance the sweetness and enhance the taste.
- Eggs: To bind the ingredients together.
- Milk: use whole milk or 2% milk.
- Vanilla Extract: homemade vanilla adds the perfect flavor enhancer to the pancakes.
- Spices: pumpkin spice and extra cinnamon
- Pumpkin Puree: use pure pumpkin puree, not pumpkin filling. You can make your own or use store-bought.
HOW TO MAKE THE PANCAKE
Here are the step-by-step instructions on how to make the pancake. For ingredient measurements and detailed instructions, check the recipe card below.
Mix the flour, baking powder, sugar, pumpkin spice, ground cinnamon, and salt in a bowl and set it aside.
Combine the pumpkin puree, eggs, milk, oil, and vanilla extract in another bowl. Whisk to combine and pour the liquid ingredients into the dry ingredients.
Stir just enough to moisten the flour mixture. if you overwork the mixture, the pancakes will be tough. Ensure no dry flour patches are at the bowl’s bottom, but it should look a little lumpy. The batter is thick, and a few lumps are okay.
Let the batter sit for 5 minutes as you heat the griddle or skillet (non-stick pan) on the stove. This gives the batter time to thicken.
Heat a griddle or large nonstick pan over medium heat; coat it lightly with vegetable oil or butter. Pour the batter onto the skillet, using about ¼ cup for each pancake (I like to use an ice cream scoop for easy scooping and pouring of the pancake batter).
Cook until the first side is golden brown or until the top surface bubbles and is dotted with holes for about 2 minutes. Flip and cook the other side until cooked through, about 1 more minutes.
Serve pancakes immediately.
Cover and store leftover pancakes in the refrigerator for up to 5 days
HOW TO FREEZE THE PANCAKES
These American pancakes can be frozen for up to 3 months. To store them, let the pancakes cool completely, and then place a sheet of parchment or wax paper between each pancake and stack them together. Wrap the stack of pancakes tightly in aluminum foil or place it inside a heavy-duty freezer bag.
To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes or until hot.
Substitution
Pumpkin Spice: if you do not have pumpkin spice, you can easily make one or use the following in the recipe: 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground allspice
SUGGESTED TOPPINGS
- Maple syrup or fruit syrup
- Warm fruit compote or fruit sauce
- Fresh berries, chopped fruit, or chopped nuts
- Powdered sugar
- Whipped cream, ice cream or sorbet
- Chocolate sauce
- Fruit-flavored yogurt
MORE RECIPES YOU’LL LOVE
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Thanks for reading and stay blessed!
Happy baking!!
Linda
Pumpkin pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- ½ cup pumpkin puree
- 4 tablespoons butter or vegetable oil
- 2 large eggs
- 1 cup whole milk/ 2%
- More butter or oil for cooking
Instructions
- Mix the flour, baking powder, sugar, pumpkin spice, ground cinnamon, and salt in a bowl and set aside.
- Combine the pumpkin puree, eggs, milk, oil, and vanilla extract separately. Whisk to combine and pour the liquid ingredients into the dry ingredients.
- Stir just enough to moisten the flour mixture, and if you overwork the mixture, the pancakes will be tough. Make sure there are no patches of dry flour at the bottom of the bowl, and It should look a little lumpy. The batter is thick, and a few lumps are okay.
- Let the batter sit for 5 minutes as you preheat the griddle or skillet on the stove. This gives the batter a chance to thicken.
- Heat a griddle or large skillet over medium heat; coat it lightly with vegetable oil or butter. Pour the batter onto the skillet, using about ¼ cup for each pancake (I like to use an ice cream scoop for easy scooping and pouring of the pancake batter). Cook until the first side is golden brown or until the top surface bubbles and is dotted with holes for about 2 minutes. Flip and cook the other side until cooked through, about 1 more minute.
- Serve pancakes immediately.
- Cover and store leftover pancakes in the refrigerator for up to 5 days
Notes
To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes or until hot.
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