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Pumpkin Pancakes Recipe

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★★★★★

4.6 from 119 reviews

Deliciously fluffy pumpkin pancakes infused with warm spices like cinnamon and pumpkin pie spice, perfect for a cozy breakfast or brunch. Made with pumpkin puree, brown sugar, and optional chocolate chips for added indulgence, these pancakes are cooked on a griddle to golden perfection and served warm with your favorite toppings.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice

Wet Ingredients

  • 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 large egg
  • 3 Tablespoons (45ml) canola or vegetable oil
  • 1 and 1/2 cups (360ml) whole milk

Optional

  • 1 cup (180g) semi-sweet chocolate chips

For Cooking

  • Butter or nonstick cooking spray

Instructions

  1. Mix Dry Ingredients: In a large bowl, preferably with a pour spout, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until fully combined. Set this mixture aside for later use.
  2. Blend Wet Ingredients: Add pumpkin puree, brown sugar, egg, canola or vegetable oil, and whole milk to a blender. Blend on high for 45 seconds until smooth and well combined. This step ensures a smooth batter and effectively breaks down any heavy pumpkin texture, especially if using fresh pumpkin puree. Alternatively, you can whisk these ingredients by hand or with a hand mixer.
  3. Combine Wet and Dry: Pour the blended wet ingredients into the bowl with the dry ingredients. Gently whisk to combine, ensuring there are no dry flour patches at the bottom of the bowl. The batter will be thick with some lumps, which is normal. Fold in the semi-sweet chocolate chips if using.
  4. Cook Pancakes: Preheat a griddle or large flat skillet over medium heat (electric griddle to 375°F/190°C). Generously coat the surface with butter or nonstick cooking spray. Pour a heaping 1/4 cup of batter onto the griddle for each pancake. Cook until edges look set and bubbles form around the edges, about 2–3 minutes. Flip and cook the other side until golden and cooked through, approximately 1–2 minutes. Reapply butter or cooking spray as needed for subsequent batches.
  5. Keep Warm and Serve: Transfer cooked pancakes to a preheated oven at 200°F (93°C) to keep warm while you finish cooking the rest. Serve immediately with toppings like butter, pure maple syrup, or maple pecan topping.
  6. Store Leftovers: Cover and refrigerate any leftover pancakes for up to 5 days. Reheat gently before serving.

Notes

  • Using a blender for the wet ingredients ensures a smooth batter, which is especially helpful if using fresh pumpkin puree.
  • You can substitute whole milk with any milk of your choice, but whole milk provides the best flavor and texture.
  • Chocolate chips are optional but add a delightful sweetness to the pancakes.
  • If you don’t have pumpkin pie spice, a mix of cinnamon, nutmeg, ginger, and cloves works well.
  • Keep cooked pancakes warm in a low oven to serve them all at once without losing heat.
  • These pancakes freeze well and can be reheated in a toaster or microwave for a quick breakfast.

Keywords: pumpkin pancakes, pumpkin breakfast, fall pancakes, pumpkin spice pancakes, breakfast recipe, easy pancakes

Find it online: https://thefoodrecipe.com/pumpkin-pancakes-recipe/