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There’s no better way to start a chilly fall morning than with a plateful of fluffy pancakes that taste just like pumpkin pie. The whole family will love these pumpkin pancakes!

Pumpkin Pancakes

Nothing says fall like a stack of pumpkin pancakes with your favorite toppings!

Pumpkin Pancakes

As soon as fall arrives, I find myself on a constant mission to find new and fun canned pumpkin recipes. This is the best pancake recipe! It is hearty and filling and pairs well with a PSL.

Serves 4

Prep Time: 10 min

Cook Time: 6-8 min

Pumpkin Pancakes

This pumpkin pancakes recipe calls for ingredients you most likely already have in the fridge and pantry!

Ingredients:

  • 1 ½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice ** see notes
  • 1 cup buttermilk or milk
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 2 large eggs
  • 1 teaspoon vanilla extract 
  • Cooking spray
Pumpkin Pancakes

Pancake toppings are the best part. Have fun with it, and try pumpkin spice whipped cream!

Topping Choices:

  • Butter
  • Cinnamon whipped butter ** see notes
  • Maple Syrup
  • Whip cream
  • Pecans or Walnuts
  • Bananas
  • Blueberries 

How to Make Pumpkin Pancakes 

Pumpkin Pancakes

Separate the dry pumpkin pancake ingredients from the wet ingredients, at first.

Instructions: 

  • In a large bowl, whisk together flour, baking powder, brown sugar, salt, and spices.
Pumpkin Pancakes

Whisk all of your wet ingredients in a second bowl.

  • In a small bowl, combine milk, pumpkin, eggs and vanilla extract.
Pumpkin Pancakes

Dig a “well” in the bottom of the bowl of the dry ingredients, and then pour the wet ingredients in, to combine them.

  • Add wet ingredients to dry and whisk just until moistened.
Pumpkin Pancakes

Before turning it on, prepare your griddle with nonstick cooking spray, or a little bit of oil, spread over the griddle with a basting brush or a paper towel.

  • Spray griddle with cooking spray, and then heat griddle to medium heat, 350 degrees F.
Pumpkin Pancakes

An ice cream or cookie scooper makes quick work of pouring batter onto the griddle. A ladle works, too!

  • Scoop batter onto hot griddle and cook until edges are brown, about 4-5 minutes. Flip and continue cooking on other side until brown.
Pumpkin Pancakes

When the pancakes are a golden brownish-orange they are ready!

  • Serve immediately with butter and toppings of your choice.
Pumpkin Pancakes

Top your pumpkin pancakes with your favorite things, like blueberries, or even pumpkin spice whipped cream!

Notes:

Pumpkin pie spice – you can also substitute ½ teaspoon ground ginger and ½ teaspoon ground nutmeg.

Cinnamon Whipped Butter – in a large mixing bowl, beat 2 sticks of unsalted butter until light and fluffy. Beat in 2 teaspoons ground cinnamon until well combined. 

Pumpkin Pancakes

Pancake breakfasts make for the best family memories!

Vegan Pumpkin Pancakes

If you are looking for a healthy pancake recipe, or if you are on a vegan diet, you can easily make some substitutions so that you can enjoy vegan pumpkin pancakes.

Swap out the milk for your favorite type of non-dairy milk (my family prefers almond milk), and substitute the eggs with an egg replacement from the store, or you can use 1/4 cup applesauce and 1/2 teaspoon of baking powder (this makes one “egg”).

When it comes to toppings, use  a dairy-free whipped cream!

Pumpkin Pancakes

 There are many egg replacement options that you can make out of things you already have in the pantry!

Egg Free Pumpkin Pancakes

The only substitution you have to make to this easy pumpkin pancake recipe in order to make it egg free, is to replace the eggs with an egg replacement or make your own from applesauce and baking powder!

To substitute one egg, combine 1/4 cup of apple sauce and 1/2 teaspoon of baking powder. I also use this egg replacement in my cakes, and it always makes them moist!

Pumpkin Pancakes

Use gluten free all-purpose flour to make gluten free pumpkin pancakes!

Gluten Free Pumpkin Pancakes

If you have wheat and gluten sensitivities or allergies, you can still enjoy this pumpkin pancake recipe–just use gluten free all-purpose flour!

Yield: 4

Pumpkin Pancakes

Prep Time
10 minutes

Cook Time
8 minutes

Total Time
18 minutes

Ingredients

  • 1 ½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice ** see notes
  • 1 cup buttermilk or milk
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Cooking spray
  • Topping Choices:
  • Butter
  • Cinnamon whipped butter ** see notes
  • Maple Syrup
  • Whip cream
  • Pecans or Walnuts
  • Bananas
  • Blueberries

Instructions

    1. In a large bowl, whisk together flour, baking powder, brown sugar, salt, and spices.
    2. In a small bowl, combine milk, pumpkin, eggs, and vanilla extract.
    3. Add wet ingredients to dry and whisk just until moistened.
    4. Spray griddle with cooking spray.
    5. Heat griddle to medium heat, 350 degrees F.
    6. Scoop batter onto hot griddle and cook until edges are brown, about 4-5 minutes. Flip and continue cooking on other side until brown.
    7. Serve immediately with butter and toppings of your choice.

Notes

Pumpkin pie spice – you can also substitute ½ teaspoon ground ginger and ½ teaspoon ground nutmeg.

Cinnamon Whipped Butter – in a large mixing bowl, beat 2 sticks of unsalted butter until light and fluffy. Beat in 2 teaspoons ground cinnamon until well combined.

Pink Pancakes

Delight your favorite Barbie fan with pink pancakes!

More Homemade Pancake Recipes

Some of my family’s favorite moments are Saturday and Sunday pancake breakfasts! Here are some more delicious pancake recipes your family will love!

What is your favorite pancake recipe? Comment below! 



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