These fluffy pumpkin pancakes are like a warm hug on a plate! They are loaded with pumpkin flavor and spices that make them perfect for fall mornings.
I can’t resist piling them high and drizzling maple syrup on top. Just be careful not to eat them all at once—share if you can! 😂
Making these pancakes is a breeze! Just mix, pour, and flip. They’re not only tasty but also a wonderful way to start your day with some seasonal joy!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pancakes. If you’re looking for gluten-free options, try using a 1:1 gluten-free flour blend, which works surprisingly well!
Canned pumpkin puree: Be sure to use plain pumpkin puree and not pumpkin pie filling, as that contains added sugar and spices. You can make your own puree by roasting and blending fresh pumpkin if you’re feeling adventurous.
Milk: Whole milk adds richness, but you can use 2% or even almond or oat milk for a dairy-free version. Just adjust the liquid amount slightly as needed for the consistency.
Spices: Cinnamon gives warmth, while nutmeg and cloves add depth. If you don’t have all the spices, a pumpkin pie spice blend can serve as a great alternative.
How Do I Avoid Overmixing the Batter?
Overmixing can lead to dense pancakes, so it’s important to mix gently. Start by combining the wet and dry ingredients quickly, and remember it’s okay if there are a few lumps. They’ll work out when cooking!
- Mix until you no longer see dry flour, but don’t worry about small lumps.
- Use a spatula to fold gently, ensuring everything is combined but not overly stirred.
With these tips, you’ll end up with fluffy, light pancakes every time!
What’s the Best Way to Cook Pancakes Without Sticking?
To prevent pancakes from sticking, preheat your skillet or griddle thoroughly before adding batter. Adding a little butter or oil is key, and make sure it’s melted and spread evenly.
- Use medium heat to cook your pancakes, as too high heat can burn them outside while keeping them raw inside.
- Wipe the skillet between batches with a paper towel and add more butter if needed to keep them non-stick.
Following these steps will ensure your pancakes flip with ease and come out perfectly!
Pioneer Woman Pumpkin Pancakes
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup milk (whole or 2%)
- 2 large eggs
- 2 tablespoons unsalted butter, melted, plus extra for cooking and serving
- 1 teaspoon vanilla extract
- Maple syrup, for serving
How Much Time Will You Need?
This delightful pancake recipe takes about 15 minutes to prepare and another 15–20 minutes to cook, depending on your skillet’s size and how many pancakes you make. In total, you can whip up this delicious breakfast in about 30–35 minutes!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large bowl, combine the all-purpose flour, sugar, baking powder, salt, ground cinnamon, nutmeg, and cloves. Whisk these together until everything is well mixed. This helps blend all the flavors nicely!
2. Preparing the Wet Ingredients:
In another medium bowl, whisk together the canned pumpkin puree, milk, eggs, melted butter, and vanilla extract until the mixture is smooth and creamy. This is where all that pumpkin goodness comes to life!
3. Combining Wet and Dry Ingredients:
Now it’s time to bring them together! Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula until just combined; it’s okay if the batter is a bit lumpy. The key is not to overmix—this keeps the pancakes fluffy!
4. Cooking the Pancakes:
Preheat a large non-stick skillet or griddle over medium heat. Once hot, lightly grease the surface with a little butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, typically about 2-3 minutes.
5. Flipping the Pancakes:
Gently flip the pancakes using a spatula, and let the other side cook until golden brown, about 2 more minutes. The aroma in your kitchen will be incredible!
6. Serving:
Once cooked, transfer the pancakes to a warm plate. Repeat the cooking process with the remaining batter, greasing the skillet as necessary. Serve your stack of warm, fluffy pancakes with a pat of butter on top and a generous drizzle of maple syrup!
Enjoy your deliciously fluffy pumpkin pancakes—perfect for a cozy fall breakfast!
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute whole wheat flour for half or all of the all-purpose flour. Keep in mind that the texture will be slightly denser, so you might want to add a little more milk to achieve the desired batter consistency.
Can I Make These Pancakes Dairy-Free?
Absolutely! Substitute the milk with almond milk, oat milk, or any other non-dairy milk of your choice. For the butter, use a dairy-free alternative or coconut oil. They will turn out just as delicious!
Is It Possible to Freeze Leftover Pancakes?
Yes, you can freeze these pancakes! Allow them to cool completely, then layer them between parchment paper in an airtight container. They can be frozen for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.
How Can I Add More Flavor to the Pancakes?
If you want to spice things up, consider adding chocolate chips, chopped nuts, or dried fruit to the batter. You can also increase the amount of spices or add a pinch of ginger or cardamom for extra warmth and depth!
