Dress up your breakfast for fall with these light and fluffy pumpkin spice pancakes. A delicious homemade pumpkin pancake made with pumpkin puree and pumpkin pie spice. Add on your maple syrup and chopped pecans, and dive in. Skip the boxed mix and learn how easy it is to make pumpkin pancakes from scratch.
This is a great alternative to my mini pancakes that fit the fall month. You will find that you can enjoy fall flavors in each bite. Try these blueberry cream cheese pancakes as well for another epic pancake.
Reasons You Will Love These Pumpkin Spice Pancakes
- Warm fall spices in the pancake mix, that is a total comfort food.
- Seasonal flavor in each bite will get the kids excited for the cooler weather outside.
- A homemade pancake mixture that is easy to make and offers a decadent fluffy and light texture.
- You are more than welcome to add all your favorite toppings or keep them plain. The choice is up to you.
- You can freeze any of the pancakes you do not eat right away, which is great for meal prepping later.
Ingredients Needed
Flour – Reach for all-purpose flour for the base of the pancake mix.
Brown Sugar – Brown sugar will add a nice sweetness to the dish but also help to sweeten up the pancakes.
Pumpkin Spice – Reach for pumpkin pie spice and use it to add flavor to the pancakes that offer warm spices.
Baking Powder – Baking powder is going to help the texture of the pancakes and help them rise as they cook up.
Salt – Salt is a must as it is going to really enhance and flavor the pancakes.
Milk – Whole milk will offer the richest flavor to the pancakes.
Pumpkin Puree – Canned pumpkin will help add more pumpkin flavor to the pancakes.
Eggs – Eggs will be needed to be the binder in the pancake mixture.
Vanilla – A splash of vanilla is used to add sweetness and enhance the homemade pumpkin pancakes.
Cooking Spray – You will use cooking spray to make sure the pancakes do not stick to the skillet.
Variations to Recipe
- Add in some chai spice instead of pumpkin spice for a twist of flavor.
- Mix in some dried cranberries to the batter or even fresh cranberries. If frozen let them thaw first. Then add some orange zest for a punch of citrus.
- Mix in some shredded coconut flakes.
- Add in some blueberries or other diced fruit. Even a few slices of bananas would be delicious.
- Mix in some pecans to the pancake batter.
- Mix in some mini chocolate chips.
- Dice up some small pieces of apples into the pancakes and swap the pumpkin spice with ground cinnamon.
Pro Tips For Success
Pumpkin Puree
Make sure to use real pumpkin puree for the pancake batter. Do not use pumpkin pie mix which is more than just pumpkin puree in a can.
Do Not Overmix Batter
Make sure that when you mix up the pancake batter you do not overmix. Otherwise, it can make the pancakes become dense.
Let Pancake Batter Rest
You will let the pancake batter rest for around 5-10 minutes before you go to cook up the pancakes. This will help make sure your pancakes become fluffy and light.
Hot Pan
Make sure that your pan is nice and hot before you pour the pancake batter into the skillet. This will ensure you get the pancake cooked through and it will have that golden brown color.
Grease your Pan
Make sure that you grease your pan between each pancake. You need to have a well-greased pan otherwise it will cause the pancakes to stick.
How To Know When To Flip
You want to see bubbles on the sides of the pancakes, and wait to see the bubbles pop. This can take 2-3 minutes for the bubbles to develop. Then carefully flip the pancake making sure to not deflate the batter.
Storing
If you want you can refrigerate the pancakes in the fridge for 2-3 days. Place in an airtight container or sealed bag. You can also free the pancakes. Place wax paper or parchment paper between each pancake. This will help prevent them from sticking together.
Then warm them up in the microwave or even toast them in the toaster. Either will work for reheating the pancakes.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree if you would like. Just make sure that you use blended pumpkin puree. Then drain off the excess liquid.
How can I make gluten-free pumpkin pancakes?
Make sure to use gluten-free flour blend instead of an all-purpose flour. It will alter the texture just a bit but overall the pancakes will be very similar.
What toppings go well with pumpkin pancakes?
You can add on whipped cream, chopped nuts, maple syrup, fresh fruit, powdered sugar, or any other toppings you would like.
Does this pancake recipe double well?
Go right ahead and make as many or as few pancakes as you would like. Just batch-cook the pancakes and serve them up as they are done.
More Pumpkin Recipes
Pumpkin Spice Pancakes
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup pumpkin puree
- 2 eggs
- 1/2 teaspoon vanilla extract
- Non-stick cooking spray
Serve with:
- Whipped cream optional
- Maple syrup optional
- Chopped pecans optional
Instructions
- Add the flour, brown sugar, pumpkin pie spice, baking powder and salt to a large mixing bowl. Stir until well combined.
- Add the milk, pumpkin puree, eggs and vanilla extract to the dry ingredients. Whisk until well combined.
- Spray a pan with non-stick cooking spray, and heat over a low-medium heat. Scoop 1/4 cup of pancake batter into the frying pan. Cook until golden on the underside and bubbly on top, then flip and cook the other side until golden and cooked through.
- Repeat until all of the batter has been cooked. Serve immediately with whipped cream, chopped pecans and a drizzle of maple syrup.
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