Light and fluffy with crisp edges, these pumpkin pancakes have a lovable fall taste perfect with a warm cup of coffee on a fab morning! Pumpkin pancakes are easily our maximum frequented breakfast in the fall and iciness. These are so tall and fluffy with all of the fall spices we adore. These are high-quality served with Pumpkin spice latte and plenty of butter and toasted pecans.
Pumpkin Pancakes Recipe
- 2 cups all-purpose flour (250g)
- ⅓ cup light brown sugar, firmly packed (65g)
- 1 teaspoons baking powder
- ½ teaspoon ground allspice
- 1 ½ cups whole milk (355ml)
- 1 cup canned pumpkin puree
- 4 Tablespoons unsalted butter, melted (56g)
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 large eggs
- 2 teaspoons vanilla extract
- Baking spray, cooking oil, or butter for greasing the pan
- Melt butter first and set aside so it has time to cool.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until well-combined and any clumps from the brown sugar are broken up.
- In a separate bowl, whisk together milk, pumpkin puree, eggs, and vanilla extract until thoroughly combined.
- Drizzle the melted, slightly cooled butter into the milk mixture, whisking to combine.
- Pour the milk mixture into the dry ingredients and use a spatula to gently fold the ingredients together until just combined (don’t over-mix or pancakes will be dense and rubbery).
- Set batter aside and lightly spray a skillet with cooking spray or lightly brush the pan with a bit of canola or vegetable oil (or you may use about half a tablespoon of butter). Turn stovetop heat to medium and allow the skillet to heat for several minutes or until you can feel the heat radiating from the pan when you hover your hand several inches above the surface.
- Scoop pancake batter into the center of the skillet and, if it’s forming a mound in the center, use a spoon to gently spread the batter so you have an even layer (this helps the pancake to cook evenly, otherwise you’ll have a thick center that will be slightly under-baked).
- Cook until the edges begin to appear cooked through and bubbles that form in the batter begin to burst. Carefully flip the pancake and continue to cook until the other side is golden brown and the pancake is cooked through (you can use a knife to check that the center of the pancake is dry).
- Remove to a plate and repeat until all batter is used — Re-spray or brush the pan with oil between each pancake.
- Serve pancakes fresh and warm, topped with butter, whipped cream, and maple syrup!
- Course: Breakfast
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 8 6″ pancakes
- Calories: 259kcal
- Author: Allrecipesweb
Serving size:1 pancake
Saturated fat:3 g
(*This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration.)
Leftover pancake batter may be stored, covered, in the refrigerator for up to two days. Pancakes generally cook up a bit flatter after 24 hours, and please note that the pumpkin spice flavors intensify as the batter sits in the fridge.
My pancakes turned out flat and rubbery. What happened?
It appears like you can have over-mixed your batter. Be very mild while combining your wet and dry elements together, and stop mixing once the entirety seems mostly mixed.
Is pumpkin pie mix the same as puree?
No. the Pumpkin pie mix carries greater components like sugar, spices, and different components, even as pumpkin puree is one 100% pumpkin. You want pumpkin puree for this pumpkin pancake recipe. Always double-check the components on the label to ensure you have the right one, due to the fact they’re commonly bought facet by means of facet and they do look comparable!
Can we add nut or chocolate chips to the pumpkin pancake?
Yes! Toasted pecans, chocolate chips, or even white chocolate chips pair well with pumpkin pancakes. You can add about ¾ cup of add-ins at the same time as you’re incorporating your wet and dry ingredients. Don’t add them after everything is blended otherwise you danger over-blending your pancake batter.