When it’s pumpkin season, I’m constantly preparing our fall breakfast favorites such as pumpkin muffins, pumpkin churro French toast sticks and these delicious pumpkin pancakes.
Pumpkin Pancake Ingredients
To make these fantastic pumpkin pancakes make sure you have flour, brown sugar, baking powder, baking soda, pumpkin pie spice, salt, buttermilk, pumpkin puree, an egg, butter and vanilla extract. You may want some maple syrup or whipped cream to top your pancakes. There’s nothing better in fall than to enjoy pumpkin treats. These pancakes always put me in the mood for fall treats like pumpkin gooey butter cake, pumpkin bars, pumpkin pie cheesecake, pumpkin cookies, pumpkin cupcakes and pumpkin pie cheesecake.
How Do You Make Pumpkin Pancakes?
This pumpkin pancake recipe is a typical buttermilk pancake batter with the addition of pumpkin puree and pumpkin pie spice. Make the batter by whisking together the dry ingredients, flour, brown sugar, baking soda, pumpkin pie spice and salt in a large bowl. Next mix in the wet ingredients, buttermilk, pumpkin puree, egg, butter and vanilla extract. Pour the batter onto a hot griddle to make light and fluffy pancakes. Serve up a stack of pancakes with maple syrup on top. If it’s a special occasion, you can even add a little whipped cream!
Tips For The Perfect Pancakes
These pumpkin pancakes can be made as big or as small as you like. Sometimes I make restaurant style giant pancakes, other times I spoon out 1-2 tablespoons of batter to make silver dollar sized pancakes. No buttermilk on hand? You can make your own by adding 2 tablespoons of lemon juice to 2 cups of milk, then let the mixture stand for 10 minutes before use. If you are trying to figure out when to first flip your pancakes look for bubbles starting to form in the cooking pancake and check with the edge of a spatula to see if the cooking side has firmed up. You can cook your pumpkin pancakes on a griddle on your stove, on an electric griddle or in a large skillet or pan. The batter can be prepared the night before and stored in the refrigerator until you’re ready to use it in the morning. For pancakes that are perfectly round, try using a pancake ring. A pancake ring is a metal ring with a handle. The batter is poured into the ring, then the ring is removed when the batter is partially cooked for picture perfect pancakes.
Pumpkin Pancake Variations
I happen to love these pancakes as-is, but you can change up the recipe to suit your taste.
Chocolate Chips: Add 1/2 cup mini or regular sized semisweet chocolate chips to the batter. Cinnamon Roll: Mix together 4 tablespoons of melted butter with 1/3 cup brown sugar and 1 1/2 teaspoons ground cinnamon. Place the cinnamon filling in a piping bag or resealable freezer bag with the tip snipped off. Pour the pancake batter onto your griddle, then pipe a swirl of the cinnamon filling onto each pancake. Cook as directed in the recipe. Streusel: Make a cinnamon streusel by combining 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 4 tablespoons melted butter. Sprinkle a tablespoon of streusel over each pancake before you flip it over. Spice: For more of a spiced cake flavor add a half teaspoon of ground cinnamon, half teaspoon of ground ginger and a quarter teaspoon of ground nutmeg or just double your pumpkin pie spice. Whole Wheat: For a little extra nutrition you can substitute half of your regular flour with whole wheat flour.
These pumpkin pancakes are a must-have for breakfast, they always get rave reviews from kids and adults alike!
Pumpkin Pancakes Video
