Pioneer Woman Pumpkin Pancakes are fluffy, spiced pancakes that taste like fall on a plate. With pumpkin puree and warm spices, they’re perfect for breakfast!
These pancakes smell amazing while cooking, making your kitchen feel cozy. I love to top mine with maple syrup and a sprinkle of cinnamon—yummy! 🥞🍁
Key Ingredients & Substitutions
Flour: All-purpose flour gives great structure to pancakes. If you need a gluten-free option, try using almond flour or a gluten-free all-purpose blend.
Pumpkin puree: Canned pumpkin is super convenient, but you can also use fresh pumpkin. Just roast it, scoop out the flesh, and pulse it until smooth!
Milk: Regular milk works well, but you could use almond or oat milk for a dairy-free option. Both give a nice flavor without the creaminess of real milk.
Spices: If you don’t have nutmeg or ginger, you can just use more cinnamon! Pumpkin pie spice is a good alternative too since it usually includes all these spices.
Butter: I often use melted butter for cooking because it adds a nice flavor. You can substitute it with coconut oil if you’re looking for a different taste.
How Do I Make the Fluffiest Pancakes?
Making pancakes fluffy is key! Here are some tips to ensure your pancakes turn out perfectly light:
- Don’t overmix the batter. A few lumps are okay; if you mix too much, the pancakes can become dense.
- Let your batter rest for about 5-10 minutes. This helps the baking powder activate and makes for fluffier pancakes!
- Use medium heat when cooking. Too hot, and they may burn outside but stay raw inside; too low, and they won’t puff up well.
- Make sure to flip your pancakes when you see bubbles forming. This indicates they’re ready and prevents overcooking.
Pioneer Woman Pumpkin Pancakes
Ingredients You Will Need:
- 1 1/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1 1/4 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil or melted butter
- Butter, for cooking and serving
- Maple syrup, for serving
- Optional toppings: whipped butter, pecans
Time Needed:
This recipe takes about 10 minutes to prepare and around 15-20 minutes to cook. So, you’ll be enjoying your delicious pumpkin pancakes in about 30 minutes total!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Make sure everything is well combined, so you have a nice mix of flavors in your pancakes.
2. Preparing the Wet Ingredients:
In another bowl, whisk the pumpkin puree, milk, eggs, vanilla extract, and vegetable oil (or melted butter) until smooth and blended. This mixture will add creaminess and flavor to your pancakes.
3. Combine Wet and Dry Ingredients:
Carefully pour the wet ingredients into the dry mixture. Stir gently until the batter is just combined; it’s okay if there are a few lumps! Overmixing can make your pancakes tough, so be gentle.
4. Heat the Griddle:
Preheat a non-stick griddle or large skillet over medium heat. Once hot, add a small amount of butter to coat the surface—this adds flavor and prevents sticking!
5. Cooking the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the griddle. Cook for about 2 to 3 minutes, or until you see bubbles forming on the surface and the edges look set. This means it’s time to flip!
6. Finish Cooking:
Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and cooked through. You can adjust the heat as needed so that they don’t burn.
7. Keeping Warm:
Transfer the cooked pancakes to a plate and keep them warm while you repeat with the remaining batter. Add more butter to the skillet if needed.
8. Serve and Enjoy:
Stack your pancakes on a plate, add a dollop of butter on top, sprinkle with pecans if you like, and drizzle generously with warm maple syrup. Enjoy your cozy, flavorful Pioneer Woman Pumpkin Pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that the pancakes may be a bit denser, so you might want to add a tablespoon or two more of milk to achieve the desired batter consistency.
Can I Make the Batter Ahead of Time?
Absolutely! You can make the batter ahead and store it in the fridge for up to 24 hours. Just give it a gentle stir before using, as it may thicken while sitting. Fresh pancakes are always best, so try to make them closer to your mealtime!
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet over low heat. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months.
Can I Add Chocolate Chips or Nuts to the Batter?
Definitely! Adding chocolate chips or chopped nuts like pecans or walnuts can enhance the flavor. Just fold them in gently after mixing the wet and dry ingredients, ensuring not to overmix the batter.
