There’s something truly special about starting your day with fluffy, warm pancakes. For me, they bring a comforting feeling, making any morning better. Today, I’m excited to share two fantastic pancake recipes that I think you’ll really enjoy making at home.
Whether you like them simple and classic or with a delightful seasonal twist, these recipes are easy to follow and perfect for a cozy breakfast or brunch. Let’s get cooking!
Jump to Recipe:
Classic Pancakes With Maple Syrup
These are the pancakes you dream of on a lazy weekend morning. They are light, fluffy, and perfect with a generous pour of warm maple syrup.
Key Ingredients & Tips for Fluffy Pancakes
- Buttermilk: This makes pancakes extra tender and gives them a nice lift. If you don’t have it, you can make your own with milk and a little lemon juice.
- Don’t Overmix: Mix your batter just until the dry and wet ingredients are combined. A few lumps are fine and will lead to softer pancakes.
- Hot Griddle: Make sure your pan or griddle is hot enough before you start cooking. A drop of water should sizzle and evaporate quickly.
What You Need for Classic Pancakes
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter, plus more for cooking
- Maple syrup, for serving
⏱️ Time: 25 Minutes🍽️ Yields: 4 Servings
How to Make These Pancakes
Step 1: Mix Dry Ingredients
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Make sure everything is mixed evenly before moving to the next step.
Step 2: Combine Wet Ingredients & Batter
In a separate medium bowl, beat the buttermilk and egg together. Add the melted butter to this mixture. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t worry if there are a few lumps; this is good for fluffy pancakes.
Step 3: Cook Your Pancakes
Heat a lightly buttered griddle or large non-stick pan over medium heat. Pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately with warm maple syrup.
📝 Final Note
For the best results, cook your pancakes over medium heat and adjust as needed. If they brown too fast, lower the heat slightly.
Pioneer Woman Pumpkin Pancakes
These pumpkin pancakes are a delightful fall favorite, but honestly, I enjoy them all year round. The warm spices and pumpkin flavor make them extra comforting and tasty.
Pumpkin Pancake Ingredients & Helpful Tips
- Pumpkin Puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Spices: A good mix of cinnamon, nutmeg, ginger, and cloves really makes these pancakes special. You can adjust the amounts to your liking.
- Serve Warm: These pancakes are best served right off the griddle. Keep them warm in a low oven while you finish cooking the batch.
What You Need for Pumpkin Pancakes
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- 1 cup buttermilk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons melted unsalted butter, plus more for cooking
- Whipped cream or maple syrup, for serving
⏱️ Time: 30 Minutes🍽️ Yields: 4-5 Servings
How to Make Pioneer Woman Pumpkin Pancakes
Step 1: Mix Dry Ingredients and Spices
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This makes sure all the dry bits and spices are well distributed.
Step 2: Combine Wet Ingredients with Pumpkin
In a separate medium bowl, beat the buttermilk, pumpkin puree, and egg together. Stir in the melted butter. Pour the pumpkin mixture into the dry ingredients and stir gently until just combined. Again, a few lumps are perfectly fine for a light batter.
Step 3: Cook the Pumpkin Pancakes
Heat a lightly buttered griddle or large non-stick pan over medium heat. Drop about ¼ cup of batter for each pancake. Cook for 2-3 minutes on each side until golden brown and cooked through. Serve these delicious pancakes hot with whipped cream or warm maple syrup.
📝 Final Note
You can make the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a gentle stir before cooking.
