How to Make Delicious Pumpkin Pancakes from Scratch
If you’re craving that perfect fall breakfast, pumpkin pancakes are the ultimate cozy treat. They’re fluffy, warm, and bursting with autumn flavors like cinnamon, nutmeg, and ginger. Whether you’re a seasoned pancake pro or just learning the ropes, this easy recipe will bring a touch of fall to your kitchen. Below, you’ll find the complete recipe, FAQs, variations, pairing ideas, and tips on how to store and freeze these seasonal favorites.
Pumpkin Pancakes Recipe
Let’s jump right into the star of the show—pumpkin pancakes! This recipe comes together quickly and makes enough for a cozy breakfast for the family.
Ingredients
- 2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1¾ cups milk
- ⅓ cup oil (vegetable or melted coconut oil work great)
- 2 eggs
- 1 tablespoon vanilla extract
- ¼ cup pumpkin puree
- 2 teaspoons pumpkin pie spice (you can use a blend of cinnamon, nutmeg, ginger, and cloves)
Instructions
- Prep Your Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice until well combined.
- Mix the Wet Ingredients: In a separate bowl, combine the milk, oil, eggs, vanilla extract, and pumpkin puree. Whisk until smooth and fully mixed.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients, stirring just until combined. It’s okay if there are a few small lumps—that’s what helps keep your pancakes fluffy.
- Heat the Griddle: Preheat your griddle or skillet over medium heat. Lightly grease with butter or oil.
- Cook the Pancakes: Pour about ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 2 minutes until golden brown and cooked through.
- Serve: Stack your pumpkin pancakes and serve with your favorite toppings—maple syrup, whipped cream, and a sprinkle of cinnamon are always crowd-pleasers.
FAQs about Pumpkin Pancakes
1. Can I use canned pumpkin puree or does it need to be fresh?
Absolutely! Canned pumpkin puree works perfectly in this recipe. Just be sure to use 100% pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
2. How do I make my pancakes fluffier?
To get that perfect fluffy texture, make sure you don’t overmix the batter. Stir just until the ingredients are combined—lumps are okay! Overmixing leads to dense, flat pancakes. Also, check that your baking powder is fresh for maximum rise.
3. What if I don’t have pumpkin pie spice?
No problem! You can make your own blend by combining 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, ¼ teaspoon of ginger, and a pinch of cloves. This will give you that classic pumpkin spice flavor.
4. Can I make this recipe vegan?
Yes! To make vegan pumpkin pancakes, substitute the milk with almond milk, coconut milk, or oat milk. Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use oil instead of butter for cooking.
5. Can I use a different type of flour?
You sure can. Whole wheat flour can be used, though it may make the pancakes a bit denser. For a gluten-free option, try a 1:1 gluten-free flour blend.
6. Can I make the batter ahead of time?
Yes, you can make the batter up to a day in advance. Store it in the fridge, but be sure to give it a gentle stir before cooking.
Variations on Pumpkin Pancakes
Want to take your pumpkin pancakes up a notch? Here are some fun twists you can try:
- Chocolate Chip Pumpkin Pancakes: Fold in a handful of chocolate chips into the batter before cooking for a decadent breakfast treat. The combination of pumpkin and chocolate is unbeatable.
- Pumpkin Oat Pancakes: Swap ½ cup of flour for oats. This adds a lovely texture and boosts the fiber content, making the pancakes extra hearty.
- Pumpkin Spice Latte Pancakes: Add a teaspoon of instant coffee powder to the wet ingredients. You’ll get the flavors of your favorite fall coffee drink in pancake form!
- Pumpkin Banana Pancakes: Mash up a ripe banana and mix it into the batter along with the pumpkin puree for a tropical twist. The natural sweetness of the banana complements the pumpkin spice beautifully.
- Cinnamon Swirl Pumpkin Pancakes: Drizzle a cinnamon-sugar mixture on top of the pancakes as they cook for a cinnamon roll effect. To make the swirl, combine 2 tablespoons melted butter, 2 tablespoons brown sugar, and 1 teaspoon cinnamon, then swirl it into the batter.
What to Pair with Pumpkin Pancakes
Pumpkin pancakes can easily be the star of your breakfast table, but here are some delicious pairing ideas to complete your meal:
- Hot Beverages: Pair your pumpkin pancakes with a hot cup of coffee or tea. A spiced chai latte or pumpkin spice coffee would complement the flavors beautifully.
- Crispy Bacon: The salty crunch of bacon balances out the sweetness of the pancakes. Turkey bacon is a great lighter option too.
- Fruit Salad: A bright and refreshing fruit salad on the side adds a nice contrast to the warm, rich pancakes. Try a mix of berries, apples, and pears for a fall-themed fruit dish.
- Greek Yogurt: A dollop of creamy Greek yogurt, drizzled with honey or maple syrup, is a protein-packed side that also adds a nice tang to the meal.
- Maple Sausage: For a savory addition, serve your pancakes with maple sausage. The combination of sweet and savory flavors makes for a delicious and hearty breakfast.
Storing and Freezing Pumpkin Pancakes
If you’re making a big batch or have leftovers (lucky you!), here’s how to store and freeze them for later:
Storing Leftovers:
Once cooled, you can store leftover pancakes in an airtight container in the fridge for up to 3 days. When you’re ready to eat them again, just pop them in the microwave for 30 seconds or reheat them in a skillet over low heat until warmed through.
Freezing Pumpkin Pancakes:
Pumpkin pancakes freeze beautifully, making them perfect for busy mornings. Here’s how to freeze them:
- Let them cool completely: Before freezing, make sure the pancakes have cooled down to room temperature.
- Layer with parchment paper: Place a piece of parchment paper between each pancake to keep them from sticking together. This way, you can grab as many or as few as you need without them all clumping together.
- Store in a freezer-safe bag: Pop the parchment-layered pancakes into a resealable freezer bag or airtight container. They’ll keep in the freezer for up to 2 months.
- Reheating: To reheat, you can microwave frozen pancakes for about 1 minute or toast them in the toaster for a crispier texture.
Wrapping it Up
There’s something magical about the warmth and coziness of pumpkin pancakes, especially as the weather turns cooler. Whether you’re making them for a leisurely Sunday brunch or prepping for busy weekday mornings, this recipe is a fall must-have. With so many variations and simple storage options, pumpkin pancakes are sure to become a regular in your kitchen.
Pair them with your favorite sides, change up the recipe with some fun add-ins, and savor the flavors of fall with every bite. Happy cooking!
Pumpkin Pancakes
Ingredients
- 2 cups flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 3/4 cups milk
- 1/3 cup vegetable oil
- 2 eggs
- 1 Tbsp vanilla extract
- 1/4 cup pumpkin puree
- 2 tsp pumpkin pie spice
- as needed butter for cooking
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.
- In a separate bowl, whisk milk, oil, eggs, vanilla extract, and pumpkin puree until smooth.
- Gradually stir the wet ingredients into the dry mixture until combined.
- Heat a greased skillet or griddle over medium heat. Melt a small amount of butter (just enough to coat the surface) and pour ¼ cup of batter per pancake.
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 2 minutes.
- Serve with maple syrup, whipped cream, or toppings of your choice.