Discover the best Pumpkin Pancakes recipe that’s perfect for cozy mornings! These fluffy, spiced pancakes are made with pumpkin puree, cinnamon, and buttermilk for a rich, tender texture. Whether you’re preparing them for breakfast, brunch, or a fall-themed gathering, this recipe is easy to follow and yields delicious, moist pancakes that everyone will love. Serve them with maple syrup for a warm, comforting treat that’s perfect for chilly mornings. This homemade pumpkin pancake recipe is ideal for anyone craving a seasonal, healthy, and satisfying breakfast option.
Ingredients:
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 cup pumpkin puree (preferably Libby’s 100% Pure Pumpkin)
- 1 cup low-fat buttermilk (or kefir*)
- 2 tablespoons extra light olive oil (or vegetable oil)
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- Extra light olive oil or cooking spray (for greasing the pan)
Instructions:
- In a large mixing bowl, whisk the eggs and sugar together until well combined.
- Add the pumpkin puree, buttermilk, olive oil, and salt to the egg mixture. Whisk until smooth.
- In a separate bowl, sift together the flour, baking powder, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Allow the pancake batter to rest for 5 to 10 minutes. This will help make the pancakes fluffier.
- Heat a large non-stick skillet or griddle over medium heat. Lightly coat the surface with oil or cooking spray.
- Spoon about 2-3 tablespoons of batter onto the pan for each pancake. Cook on the first side until bubbles form and pop on top, about 2 minutes. Flip and cook for another 2 minutes, or until golden brown. Repeat with the remaining batter, adding more oil as needed.
- Serve the pancakes warm with maple syrup.
Why You’ll Love This Recipe
These pumpkin pancakes are a perfect way to celebrate the flavors of fall. Packed with rich pumpkin puree and warm spices like cinnamon, they’re a comforting breakfast that’s both light and satisfying. The fluffy texture and subtle sweetness make these pancakes an irresistible treat for anyone in the family. Whether you’re enjoying them on a chilly morning or serving them at a brunch, these pancakes are sure to please!
Tips
- Rest the batter: Allowing the pancake batter to rest for 5-10 minutes helps activate the baking powder, resulting in fluffier pancakes.
- Check the temperature: Make sure the skillet or griddle is at medium heat before cooking the pancakes. If it’s too hot, the pancakes will burn on the outside before cooking through.
- Don’t overmix the batter: Stir until the ingredients are just combined to ensure the pancakes stay tender.
Variations and Substitutions
- For a dairy-free option: Substitute the buttermilk with non-dairy milk like almond milk or oat milk, and use a dairy-free oil such as coconut oil.
- Spices: You can adjust the spices to your liking. Try adding a pinch of nutmeg or ginger for extra warmth.
- Flour options: For a whole-grain version, replace half or all of the all-purpose flour with whole wheat flour.
FAQs
Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works great in this recipe, and Libby’s 100% Pure Pumpkin is an excellent choice for consistency and flavor.
How can I make the pancakes thicker or thinner?
If you prefer thicker pancakes, use less buttermilk. For thinner pancakes, add a little more buttermilk until the batter reaches your desired consistency.
Can I freeze these pancakes?
Absolutely! Once cooked, allow the pancakes to cool completely. Stack them with parchment paper between each one, and store them in an airtight container in the freezer. Reheat in the microwave or toaster when ready to enjoy.
Serving
These pumpkin pancakes are delicious served with traditional maple syrup, but you can also drizzle with honey, sprinkle with powdered sugar, or top with whipped cream for a special treat. Pair with crispy bacon or sausage for a complete breakfast.
Suggestions
- Top with fruit: Add sliced bananas, fresh berries, or caramelized apples on top for an extra touch of sweetness.
- Add nuts: Stir chopped pecans or walnuts into the batter for a crunchy texture.
- Make it a brunch spread: Serve these pancakes alongside other fall favorites like apple cider, roasted vegetables, or scrambled eggs for a seasonal brunch.
Pumpkin Pancakes Recipe
6
servings5
minutes20
minutesIngredients
2 large eggs
2 tablespoons granulated sugar
1 cup pumpkin puree (preferably Libby’s 100% Pure Pumpkin)
1 cup low-fat buttermilk (or kefir*)
2 tablespoons extra light olive oil (or vegetable oil)
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
Extra light olive oil or cooking spray (for greasing the pan)
Directions
- In a large mixing bowl, whisk the eggs and sugar together until well combined.
- Add the pumpkin puree, buttermilk, olive oil, and salt to the egg mixture. Whisk until smooth.
- In a separate bowl, sift together the flour, baking powder, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Allow the pancake batter to rest for 5 to 10 minutes. This will help make the pancakes fluffier.
- Heat a large non-stick skillet or griddle over medium heat. Lightly coat the surface with oil or cooking spray.
- Spoon about 2-3 tablespoons of batter onto the pan for each pancake. Cook on the first side until bubbles form and pop on top, about 2 minutes. Flip and cook for another 2 minutes, or until golden brown. Repeat with the remaining batter, adding more oil as needed.
- Serve the pancakes warm with maple syrup.
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