Pumpkin Pancakes Recipe – A Cozy Taste of Fall

There’s something magical about the first whiff of pumpkin spice wafting through your kitchen, don’t you think? It’s that sweet, earthy aroma that instantly transports you to cozy autumn mornings, where the chill in the air is softened by the warmth of a perfectly cooked Pumpkin Pancake. Whether it’s the sound of laughter around the breakfast table or the gentle flicker of morning sunlight filtering through the window, these pancakes have a way of bringing everyone together. So, grab your apron and let’s dive into this heartwarming recipe that’s sure to become a fall favorite in your home!

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple, wholesome ingredients
• Perfect for any occasion, from everyday breakfasts to special brunches
• Always a crowd-pleaser

Ingredients You’ll Need

• 2 cups all-purpose flour
  For tenderness; sift it for a lighter texture.
• 3 tablespoons brown sugar
  Gives your pancakes a nice rich flavor.
• 2 teaspoons baking powder
  Makes them fluff up beautifully!
• 1 teaspoon baking soda
  Works together with the baking powder for that perfect lift.
• 1 1/2 teaspoons pumpkin pie spice
  This is where the magic happens — fragrant and warm!
• 1/4 teaspoon salt
  A pinch enhances all the flavors.
• 2 cups buttermilk
  Adds moisture and tanginess.
• 1 cup pumpkin puree
  Use fresh for the best taste or canned for convenience.
• 1 egg
  Acts as the binding agent in our batter.
• 2 tablespoons butter, melted
  A splash of richness goes a long way.
• 1/2 teaspoon vanilla extract
  For that heavenly aroma and depth of flavor.
• Cooking spray
  Essential for that golden crust!
• Maple syrup and whipped cream for serving (optional)
  Because who can resist a drizzle of syrup and a dollop of cream?

How to Make It

1. Mix the Dry Ingredients: In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Stir it all together until well mixed — you’ll love the fragrant spices blooming as you mix!

2. Add the Wet Ingredients: Pour in the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Gently mix it all until just blended — it’s okay if there are a few lumps; overmixing can make the pancakes tough!

3. Heat the Griddle: Preheat your griddle or skillet over medium heat. Give it a light coat with cooking spray — this is the key to that lovely, golden-brown crust.

4. Cook the Pancakes: Scoop 1/4 cup of batter onto the griddle, spacing them about three inches apart. You should hear that delightful sizzle, which means they’re cooking just right!

5. Flip and Finish: After about 2-3 minutes, check for bubbles on the pancake surface; once they’re bubbly and the edges look set, flip them. Cook for another 2-3 minutes, until both sides are golden brown and fragrant.

6. Serve and Enjoy: Stack those beautiful Pumpkin Pancakes high, drizzle with maple syrup, and dollop on some whipped cream if you’re feeling indulgent.

Kitchen Tips

• Make Ahead: If mornings are hectic, whip up the batter the night before and store it in the fridge. Just give it a quick stir in the morning!
• Common Mistake Fix: If your pancakes come out too dense, just remember to measure your flour carefully and avoid overmixing. Less stirring is more!
• Flavor Twist: For an extra flavor kick, toss in some chocolate chips or toasted pecans to the batter — yum!

Serving Ideas

Imagine serving these Pumpkin Pancakes to your family on a crisp Sunday morning. Stack them lovingly on a warm plate, letting the scent fill the room, and watch their faces light up with joy. You can serve them alongside crispy bacon, fresh fruit, or even a warm spiced apple compote. They’re perfect for brunch gatherings, cozy weekend breakfasts, or even as a special treat during holiday gatherings. Get creative with garnishes; a sprinkle of cinnamon sugar or a dash of nutmeg on top can elevate the experience to something truly special!

Storing & Leftovers

• Refrigerate: Store any leftover pancakes in an airtight container in the fridge for 3-4 days.
• Freeze for Later: Pop those pancakes into the freezer between layers of parchment paper, and you can enjoy them for up to 2 months. Just reheat in the toaster or microwave!
• Fun Idea: Transform leftover Pumpkin Pancakes into breakfast sandwiches — add some cream cheese and apple slices for a delicious twist!

FAQs

Q: Can I make this ahead of time?
A: Definitely! These Pumpkin Pancakes often taste even better the next day, especially after the flavors have melded together.

Q: Can I swap any ingredients?
A: Of course! This recipe is very forgiving; use whole wheat flour or almond milk if that’s what you have on hand.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, topped with maple syrup and maybe a sprinkle of cinnamon!

Q: How do I know it’s perfectly cooked?
A: Look for those golden edges and smell that sweet, spicy aroma rising from the pan — that’s your sign to enjoy!

Final Thoughts

These Pumpkin Pancakes hold a special place in my heart, reminding me of chilly mornings spent with family, gathered around the table sharing laughter and warm food. They are not just breakfast; they are a little hug on a plate. I invite you to try this recipe and make it your own; perhaps add a personal twist or enjoy it just as it is. No matter how you savor it, these Pumpkin Pancakes are bound to create moments filled with love and togetherness in your home. Happy cooking! 🧡

Pumpkin Pancakes

Experience the cozy taste of fall with these fluffy Pumpkin Pancakes, perfect for any occasion and sure to bring everyone together.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American, Fall

Calories: 350

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour For tenderness; sift it for a lighter texture.
• 3 tablespoons brown sugar Gives your pancakes a nice rich flavor.
• 2 teaspoons baking powder Makes them fluff up beautifully!
• 1 teaspoon baking soda Works together with the baking powder for that perfect lift.
• 1.5 teaspoons pumpkin pie spice This is where the magic happens — fragrant and warm!
• 0.25 teaspoon salt A pinch enhances all the flavors.

Wet Ingredients

• 2 cups buttermilk Adds moisture and tanginess.
• 1 cup pumpkin puree Use fresh for the best taste or canned for convenience.
• 1 large egg Acts as the binding agent in our batter.
• 2 tablespoons butter, melted A splash of richness goes a long way.
• 0.5 teaspoon vanilla extract For that heavenly aroma and depth of flavor.

Other Ingredients

• cooking spray Essential for that golden crust!
• Maple syrup and whipped cream For serving, optional.

Method

 

Preparation

1. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Stir until well mixed.
2. Pour in the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Mix gently until just blended.

Cooking

1. Preheat your griddle or skillet over medium heat and lightly coat it with cooking spray.
2. Scoop 1/4 cup of batter onto the griddle, spacing them about three inches apart. Cook until bubbles form on the surface, about 2-3 minutes.
3. Flip and cook for another 2-3 minutes or until both sides are golden brown and fragrant.

Serving

1. Stack the pancakes high, drizzle with maple syrup, and add whipped cream if desired.

Notes

Make ahead by preparing the batter the night before. Be cautious not to overmix the batter for fluffier pancakes. Add chocolate chips or toasted pecans for an extra flavor kick.