Pumpkin pancake recipe
Introduction
Pumpkin pancake recipe, Imagine waking up to the comforting aroma of warm spices filling your kitchen, knowing that a stack of golden, fluffy pumpkin pancakes is waiting for you. These pancakes are a perfect blend of rich pumpkin puree, aromatic spices, and soft, pillowy texture—making every bite a celebration of fall. Whether it’s a crisp autumn morning or you just crave a taste of seasonal warmth, this recipe is your go-to for cozy, satisfying breakfasts.
Recipe Ingredients
Highlighted Ingredients:
Pumpkin Puree – The heart of this recipe, adding moisture, richness, and a delicate sweetness.
Cinnamon & Allspice – A blend of warm spices to bring out the signature fall flavors.
Vanilla Extract – Enhances the natural sweetness of the pumpkin.
Melted Butter – Adds a luxurious richness and depth of flavor.
Baking Powder – Ensures the pancakes rise perfectly, creating an irresistibly fluffy texture.
Ingredients (Adjustable for Servings)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| All-purpose flour | 1.5 cups | 3 cups | 6 cups |
| Sugar | 1/4 cup | 1/2 cup | 1 cup |
| Baking powder | 1 tbsp | 2 tbsp | 4 tbsp |
| Salt | 3/4 tsp | 1.5 tsp | 3 tsp |
| Cinnamon | 1 tsp | 2 tsp | 4 tsp |
| Ginger | 1/2 tsp | 1 tsp | 2 tsp |
| Allspice | 1/2 tsp | 1 tsp | 2 tsp |
| Milk | 1 cup | 2 cups | 4 cups |
| Egg | 1 | 2 | 4 |
| Vanilla extract | 2 tsp | 4 tsp | 8 tsp |
| Melted butter | 1/4 cup | 1/2 cup | 1 cup |
| Pumpkin puree | 1 cup | 2 cups | 4 cups |
How to Make Pumpkin Pancakes (Step-by-Step Guide)
Step 1: Prepare the Dry Ingredients (2 min)
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, and allspice. Set aside.
Step 2: Mix the Wet Ingredients (3 min)
In another bowl, whisk together milk, egg, vanilla extract, melted butter, and pumpkin puree until smooth.
Step 3: Combine the Mixtures (2 min)
Gently fold the wet ingredients into the dry ingredients. Mix until just combined—do not overmix, as this can make the pancakes dense.
Step 4: Preheat the Griddle (3 min)
Heat a griddle or large pan over medium heat. Lightly grease with butter or cooking spray.
Step 5: Cook the Pancakes (6-8 min total)
Pour 1/3 cup of batter onto the griddle.
Cook for about 2-3 minutes until bubbles form.
Flip and cook for another 2 minutes or until golden brown.
Step 6: Serve & Enjoy
Stack the pancakes, drizzle with maple syrup, and top with whipped cream or chopped pecans.
How to Make Moist & Fluffy Pancakes
Use Pumpkin Puree – It acts as a natural moisturizer.
Don’t Overmix – A few lumps are okay; overmixing leads to tough pancakes.
Let the Batter Rest – Resting for 5 minutes allows the ingredients to absorb properly.
Medium-Low Heat – Prevents burning while cooking the pancakes thoroughly.
Test Kitchen Tips (Top 10)
Use buttermilk instead of regular milk for extra tanginess.
Add a pinch of nutmeg for an enhanced warm spice flavor.
If the batter is too thick, add a splash of milk.
For extra crispy edges, cook pancakes in butter.
Use a cookie scoop for perfectly sized pancakes.
Keep cooked pancakes warm in a 200°F oven.
Substitute maple syrup with honey or caramel for a twist.
Try whole wheat flour for a healthier version.
Add chocolate chips for a dessert-style treat.
Serve with cinnamon-sugar butter for extra indulgence.
How to Store Pumpkin Pancakes
Store pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave for best results.
Can You Freeze Pumpkin Pancakes?
Yes! Layer pancakes between sheets of parchment paper and store them in a freezer bag. Freeze for up to 2 months. Reheat directly from frozen in a toaster or oven.
NonVegKahani Community Tips & Praise
Rahul K. says: “These pancakes are an absolute game-changer! So fluffy and packed with flavor. I made a double batch and they disappeared instantly!”
Nutrition Information (Per Serving)
| Calories | Carbs | Protein | Fat |
| 220 | 30g | 5g | 9g |
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FAQs
1. Can I make these pancakes vegan?
Yes! Use plant-based milk, flax eggs, and coconut oil instead of butter.
2. What’s the best topping for pumpkin pancakes?
Maple syrup, whipped cream, chopped nuts, or a sprinkle of cinnamon-sugar are fantastic options.
3. How do I prevent my pancakes from getting soggy?
Let them cool completely before storing and avoid stacking them when warm.
4. Can I make the batter ahead of time?
Yes! You can store the batter in the fridge for up to 24 hours.
5. What can I use instead of pumpkin puree?
Sweet potato puree or mashed banana can be great substitutes.
Enjoy making and indulging in these deliciously spiced, fluffy pumpkin pancakes!
