Written by 10:01 am Pumpkin Recipes

Delicious Pumpkin Pancakes: A Fall Breakfast Favorite

Delicious Pumpkin Pancakes: A Fall Breakfast Favorite

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As the leaves turn golden and the air grows crisp, there’s nothing quite like starting your day with a stack of warm, fluffy pumpkin pancakes. This delightful autumn twist on a breakfast classic combines the comforting flavors of pumpkin with the satisfying texture of traditional pancakes. Whether you’re looking for a special weekend breakfast or a festive brunch option, these pumpkin pancakes are sure to become a fall favorite in your household.

Why Pumpkin Pancakes?

Pumpkin pancakes offer a delicious way to incorporate the nutritional benefits of pumpkin into your breakfast routine. Pumpkin is rich in vitamins A and C, potassium, and fiber, making these pancakes not just tasty but also a bit more nutritious than their traditional counterparts. The addition of pumpkin puree also gives the pancakes a beautiful orange hue and a moist, tender texture that’s hard to resist.

The Perfect Pumpkin Pancake Recipe

This recipe yields approximately 8 servings, making it perfect for family breakfasts or small gatherings. The total time from prep to plate is about 35 minutes, with 15 minutes of preparation and 20 minutes of cooking time.

Ingredients:

  • 2 cups all-purpose flour (125 g)
  • 1/4 cup sugar (50 g), or sweetener of choice
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (355 mL), plus more if needed
  • 1/4 cup butter (57 g), melted
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup pumpkin puree (225 g)

Instructions:

  1. In a large bowl, whisk together the dry ingredients: flour, sugar (or your chosen sweetener), baking powder, baking soda, and salt.
  2. Create a well in the center of the dry ingredients. This will help you incorporate the wet ingredients more easily.
  3. In the well, whisk together the milk, slightly cooled melted butter, vanilla extract, and egg.
  4. Gently fold in the pumpkin puree until the batter is smooth. Be careful not to overmix, as this can lead to tough pancakes.
  5. Heat a non-stick pan or griddle over low-medium heat. Lightly grease the surface with a small amount of butter.
  6. For each pancake, pour about 1/4 cup of batter onto the pan. Use the back of your ladle or measuring cup to gently spread the batter into a round shape.
  7. Cook until the underside is golden brown and bubbles begin to form on the surface of the pancake. This usually takes about 2-3 minutes.
  8. Flip the pancake with a spatula and cook the other side until golden brown, typically 1-2 minutes more.
  9. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

Serving Suggestions

These pumpkin pancakes are delicious on their own, but you can elevate them further with a variety of toppings. Here are some suggestions:

  • Classic maple syrup
  • Whipped cream
  • Chopped nuts (pecans or walnuts work well)
  • A sprinkle of cinnamon or pumpkin pie spice
  • Caramel sauce
  • Cream cheese glaze
  • Fresh berries
  • Apple compote

Tips for Perfect Pumpkin Pancakes

  1. Don’t overmix the batter: Mix until just combined to ensure light, fluffy pancakes.
  2. Let the batter rest: Allow the batter to sit for 5-10 minutes before cooking. This gives the flour time to absorb the liquid, resulting in more tender pancakes.
  3. Watch your heat: Keep your pan at a consistent medium-low heat. If it’s too hot, the outsides will burn before the inside cooks through.
  4. Be patient: Wait for those telltale bubbles to form on the surface before flipping. This ensures that the first side is properly cooked.
  5. Adjust the consistency: If the batter seems too thick, add a little more milk to thin it out. The perfect batter should be pourable but not runny.

Make-Ahead and Storage Options

You can make the batter the night before and store it in the refrigerator. Just give it a gentle stir before using, and you might need to thin it slightly with a bit of milk.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster or warm them in a low oven until heated through.

You can also freeze these pancakes for up to 2 months. Layer them between sheets of parchment paper in a freezer-safe container or bag. Reheat frozen pancakes in the toaster or microwave.

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