Fluffy Pumpkin Pancakes Recipe
If you’re looking for a delightful breakfast or brunch option, Fluffy Pumpkin Pancakes are the way to go! These pancakes are not only light and airy, but they also boast a delicious pumpkin flavor that is perfect for fall. With warm spices and a touch of sweetness, these pancakes will warm your heart and satisfy your taste buds.
Why Make This Recipe
Fluffy Pumpkin Pancakes are a fantastic way to start your day. They are simple to make, require easily available ingredients, and can easily feed a crowd. Plus, they are a great way to use up any extra pumpkin puree from your fall baking. Whether you’re feeding your family or hosting friends, these pancakes will be a hit!
How to Make Fluffy Pumpkin Pancakes
Ingredients:
- 2 cups buttermilk (see Recipe Notes for how to make your own buttermilk)
- 1 cup pumpkin puree
- 2 eggs
- 3 tablespoons unsalted butter, melted and cooled slightly, plus more for cooking (can substitute vegan butter or coconut oil)
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (or substitute with 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves)
- 1/2 teaspoon fine-grain sea salt or table salt
- Butter
- Maple syrup
Directions:
- If you are making your own buttermilk, add 2 tablespoons of vinegar to 2 cups of milk (whole, 2%, or plant-based like oat or almond). Let it sit for about 5 to 10 minutes to thicken.
- In a large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until fully combined.
- In a medium bowl, stir together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly mixed.
- Pour the dry ingredients into the wet ingredients and gently mix until just combined. Avoid overmixing to keep the batter light and fluffy.
- Let the batter rest for about 5 minutes to allow it to thicken slightly and relax the gluten.
- Heat a non-stick griddle to 325°F or preheat a large frying pan over medium heat. Melt a little butter evenly on the cooking surface if desired.
- Using a 1/3 cup measure or an ice cream scoop, pour batter onto the griddle or pan. Cook for 1 to 2 minutes until the edges look dry and bubbles form on top. Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve the pancakes warm topped with butter and maple syrup.
How to Serve Fluffy Pumpkin Pancakes
Serve these fluffy pancakes warm, right off the griddle. Top them with a pat of butter and a generous drizzle of maple syrup. You can also add fresh fruit like bananas or berries for a colorful and tasty addition!
How to Store Fluffy Pumpkin Pancakes
If you have leftovers, let the pancakes cool completely. Then, place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them by placing parchment paper between pancake layers to prevent sticking.
Tips to Make Fluffy Pumpkin Pancakes
- Make sure not to overmix the batter; this will help keep the pancakes fluffy.
- Use a non-stick pan or a well-seasoned skillet to prevent sticking.
- Keep the pancakes warm in the oven at 200°F while you cook the rest for the best serving experience.
Variation (if any)
For a twist, try adding chocolate chips or nuts into the batter before cooking. You can also experiment with different spices based on your personal preferences!
FAQs
1. Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin, but make sure it is cooked and pureed smoothly.
2. How do I know when the pancakes are done?
The pancakes are ready to flip when the edges look dry and bubbles form on the surface.
3. Can I make the batter ahead of time?
It’s best to make the batter fresh for fluffiness. However, you can prepare the dry ingredients ahead and mix wet ingredients just before cooking.
Enjoy your Fluffy Pumpkin Pancakes and start your day with a smile!
