These delicious pumpkin pancakes are warm, fluffy, and packed with the cozy flavors of fall. Perfect for a weekend breakfast, they bring a sweet twist that everyone will love!
You can top them with maple syrup or whipped cream—yum! I always make a big batch so I can enjoy them all weekend long. Who says pancakes can’t be a little festive? 🎃
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pancakes, giving them structure. If you want a healthier option, whole wheat flour can work too, but it may alter the texture slightly.
Buttermilk: Buttermilk helps create fluffy pancakes. If you don’t have any, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for a few minutes to sour.
Canned pumpkin puree: This is key for flavor and moisture. You can substitute it with fresh pumpkin puree or even sweet potato puree if you want a different taste.
Spices: The blend of cinnamon, ginger, and nutmeg gives these pancakes their warm flavor. Feel free to add or adjust according to your preferences—pumpkin pie spice works as a shortcut!
How Can You Ensure Your Pancakes Are Fluffy?
The trick to fluffy pancakes is not overmixing the batter. When you combine wet and dry ingredients, it’s okay if it’s a bit lumpy. Overmixing can make them dense.
- Start by whisking the dry ingredients separately.
- In another bowl, mix the wet ingredients well, then combine them with the dry quickly.
- Let the batter rest for a few minutes before cooking. This helps the baking powder do its job.
Also, be sure to preheat your skillet properly! Medium heat is important; too hot, and the pancakes will burn before cooking through.
Pioneer Woman Pumpkin Pancakes
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1/2 cup canned pumpkin puree
- 1/4 cup packed light brown sugar
- 2 large eggs
- 4 tablespoons unsalted butter, melted, plus more for cooking
- Maple syrup, for serving
- Butter and pecans for topping (optional)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients, and an additional 15-20 minutes for cooking, making this an easy breakfast that comes together in about 30-35 minutes. Enjoy these delicious pancakes warm right off the griddle!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until everything is well combined. This ensures that the baking powder works evenly for fluffy pancakes!
2. Combining Wet Ingredients:
In another bowl, whisk together the buttermilk, pumpkin puree, brown sugar, eggs, and melted butter until smooth. The mixture should be creamy and well-blended.
3. Combining Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; it’s perfectly fine if there are a few lumps—just don’t overmix!
4. Heating the Griddle:
Heat a griddle or large non-stick skillet over medium heat. Lightly brush it with butter to prevent sticking. Make sure it’s hot before adding the batter; this helps the pancakes rise nicely!
5. Cooking the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook until you see bubbles forming on the surface and the edges look set, which takes about 2-3 minutes.
6. Flipping and Finishing:
Carefully flip each pancake and cook for another 2 minutes, or until they are golden brown and thoroughly cooked through. Transfer the pancakes to a warm plate while you cook the rest.
7. Serving:
Stack the warm pancakes and serve them immediately, topped with butter, chopped pecans, and a generous drizzle of maple syrup. Enjoy your delicious and cozy breakfast!
These pumpkin pancakes are tender and flavorful, perfect for enjoying any time of the day, especially when you’re craving a little taste of fall!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the texture might be denser, so you may want to add a bit more buttermilk to keep the pancakes fluffy.
Can I Make These Pancakes Vegan?
Absolutely! To make vegan pumpkin pancakes, replace the eggs with a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) and use a non-dairy milk, like almond or soy milk, instead of buttermilk. You can also use coconut oil instead of butter.
How Should I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze them by placing a sheet of parchment paper between each pancake and putting them in a freezer-safe bag. They can be reheated in the microwave or in a toaster when you’re ready to enjoy them again!
Can I Add Chocolate Chips or Nuts to the Batter?
Definitely! Feel free to add chocolate chips, nuts, or even dried fruit to the batter for extra flavor and texture. Just fold them in gently after combining the wet and dry ingredients.
