This Pumpkin Pancakes recipe makes amazingly fluffy and tender pancakes with slightly crispy edges. The flavors are so warm and inviting, they’ll immediately have you craving all things fall. Once you see how easy they are to make, you’ll never want to use a box mix again!
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Easy Pumpkin Pancakes
There is nothing better to get your weekend started than delicious pancake recipes! We love these Baked Blueberry Pancakes in the summertime, but when we start to have crisp fall mornings, it’s all things pumpkin spice at my house. With everything from Ice Pumpkin Spice Lattes to Pumpkin Spice Donuts, there just can’t be too many recipes using everyone’s favorite fall flavors.
Now you can up your pancake game using those same flavors with these from-scratch pancakes…no box mixes here! They require just a few simple ingredients and less than 20 minutes, and you’ll have the best pumpkin pancakes you ever tasted. And here’s the best part…because real pumpkin puree is available year-round, you don’t have wait until the pumpkin season gets here! You can have these soft and fluffy pancakes anytime you want.
💓 Why We Love This Recipe
- This from scratch recipe is so easy to make using everyday ingredients and they taste so much better a premade mix.
- These pancakes are the perfect way to start the morning with your favorite fall flavors.
- They’ll satisfy those pumpkin cravings and pancake cravings all at one time.
- Frying pan (or griddle)
- Large bowl
- Small bowl
- Measuring spoons
- Measuring cups
🛒 What’s Needed to Make Fluffy Pumpkin Pancakes
- All-purpose flour
- Baking powder
- Pumpkin purée
🥄 How to Make Perfect Pumpkin Pancakes
Step One: Mix the Dry Ingredients
- In a small mixing bowl whisk flour, baking powder, cinnamon, nutmeg, salt and cloves. Set aside.
Step Two: Mix the Wet Ingredients
- In a separate large mixing bowl whisk together eggs, buttermilk and sugar. Whisk in the canned pumpkin puree.
- Add the flour mixture to the bowl and whisk until the dry and wet ingredients are just combined.
Step Three: Cook the Pancakes
- Heat a skillet over medium-low heat. Once heated, spray with cooking spray, then measure out ½ c of batter and pour into the center of the hot skillet. Cook pancakes for 2-3 minutes, until the edges of the pancakes start to firm up and the small bubbles in the center have begun to burst.
- Flip, then continue cooking for another 1-2 minutes, before removing the fluffy pancake from the pan. Repeat the cooking process with the remaining batter.
For leftover pancakes, allow them to cool to room temperature then store them in an airtight container or baggie in the fridge for up to 2 days.
Variations and Add-ins for Delicious Pumpkin Pancakes
- Spices: Instead of using individual spices you can use a pumpkin pie spice blend instead. If love the warm flavors of ginger, you can also add about 1/4 teaspoon ground ginger to the batter. Ground ginger is strong, so it only takes a little bit.
- Toppings: For even more cinnamon flavor try adding a teaspoon ground cinnamon to some Cool Whip or homemade whipped cream for a creamy topping. You can always never go wrong with the traditional route of a generous drizzle of maple syrup.
- Flour: This recipe calls for regular flour, but you can use almond flour, buckwheat flour or whole wheat flour. Just keep in mind the texture of the pancakes will differ from how they are when made with regular white flour.
- Pumpkin: Not a fan of pumpkin? You can also make sweet potato pancakes using canned sweet potatoes. Make sure not to confuse them with candied yams or with sweet potato pie filling because both have added sugars and spices.
- Other Add-ins: For a touch of chocolatey flavor, add about 1/4-1/2 cup chocolate chips to the batter. To add a little crunch to your pumpkin pancake recipe, you can add some chopped toasted walnuts or pecans the batter.
Can I Use Pumpkin Pie Filling?
Pumpkin pie filling is sweetened with sugar or brown sugar and spices. If that’s what you have a hand, you can certainly use it, but you’ll want to cut back on the spices and sugar listed in the ingredients to offset the sweetness some.
How Do I Make Homemade Pumpkin Puree?
If you are feeling really creative and want to make your own pumpkin puree for these yummy pancakes, it couldn’t be any easier!
Start with small, sweet pumpkin, sometimes called, “baking pumpkins.” Remove the seeds form the pumpkin, peel it and cut it into large chunks. Place it on a sheet pan and roast it just until it’s fork tender. Then just blend it up in a food processor or high spend blender and that’s all there is to it.
Tips for the Best Pumpkin Pie Pancake Recipe
- Once the dry ingredients are added to the recipe, be sure not to overmix. Overmixing can cause the gluten to overdevelop, resulting in chewy pancakes.
- If you’re having trouble with pancakes not being fluffy, beat two egg whites until they form soft peaks. Gently fold them into the pancake batter. In certain climates, the extra egg whites will help make fluffier pancakes.
- If you don’t use much buttermilk and don’t want to by a whole container just to make pancake cakes, you can make your own buttermilk. Just measure out a cup of whole milk in a small separate bowl and add one tablespoon of lime juice or lemon juice. Whisk it together and allow it to sit for a few minutes before adding it to the rest of the ingredients.
- To get those crispy edges, you’ll want to always start out with a hot griddle or frying pan that you’ve added butter, vegetable oil or cooking spray to.
Can I Freeze Homemade Pancakes?
These pancakes are best consumed the day but you’re needing to make them in advance, they can be frozen.
For best results, place the cooled pancakes in a single layer on a cookie sheet. Place them in the freezer for about 30 minutes or until they are firmed up. Then just wrap them well in plastic wrap, drop them into a freezer bag and place them in the freezer for up to a couple of months.
To thaw, just place in the fridge overnight and then reheat in the microwave. If you want to reheat a whole batch, you can just put them on a sheet pan in a warm oven for a few minutes until they are warmed through.
More Pumpkin Recipes
- Pumpkin Lush
- Pumpkin Dump Cake
- Pumpkin Pudding Shots
- Pumpkin Nutella Muffins
- Pumpkin Sheet Cake
- Pumpkin French Toast Casserole
- Cool Whip Pumpkin Pie
- Easy Pumpkin Pie
- Pumpkin Cheesecake Dip
- Instant Pot Pumpkin Cheesecake
- 1 ⅓ cup 2 Tbs all-purpose flour
- 1 Tbs baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¼ tsp cloves
- 4 eggs + 1 yolk
- 1 cup buttermilk
- 7 tsp sugar
- 15 oz pumpkin puree
- In a small mixing bowl combine flour, baking powder, cinnamon, nutmeg, salt and cloves. Set aside. In a separate large mixing bowl whisk together eggs, buttermilk and sugar. Whisk in pumpkin puree. Add the dry ingredients to the bowl and whisk until just combined.
- Heat a skillet over medium-low heat. Once heated, spray with baking spray, then measure out ½ c of batter and pour into the center of the pan. Let cook for 2-3 minutes, until the edges start to firm up and the bubbles in the center have begun to burst. Flip, then continue cooking for another 1-2 minutes, before removing from the pan.
- Repeat the cooking process with the remaining batter.
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