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Nothing beats a tall stack of pumpkin pancakes when the mornings turn crisp and cozy. This easy recipe becomes the breakfast everyone looks forward to once autumn rolls around. The pancakes come out moist and fluffy with real pumpkin and plenty of warming spices so every bite tastes just like fall.
My family expects these first thing every October and I love how the kitchen smells with cinnamon and spice in the air.
Ingredients
- All purpose flour: creates a soft structure sift for the lightest result
- Baking powder: ensures a fluffy rise every time look for aluminum free
- Baking soda: gives an extra boost to lift and helps with browning check the expiration date for freshness
- Salt: sharpens sweet flavors and balances the spices use fine sea salt for even distribution
- Pumpkin pie spice: brings the signature warmth of fall you can blend your own or use a jarred mix
- Ground cinnamon: adds depth and doubles up on cozy notes use fresh ground for maximum aroma
- Pumpkin puree: delivers the essential moistness and deep pumpkin taste opt for pure pumpkin not pie filling
- Brown sugar: sweetens and gives subtle caramel undertones packed light brown sugar works best
- Whole milk: makes the pancakes rich and tender use cold milk for the fluffiest batter
- Large egg: binds everything together and helps the pancakes hold shape go for fresh eggs
- Oil: keeps the pancakes soft and prevents toughness I prefer neutral oils like sunflower or canola
- Butter or baking spray for cooking: adds that perfect golden crust and keeps pancakes from sticking
Step-by-Step Instructions
- Mix the Dry Ingredients:
- Sift together flour baking powder baking soda salt pumpkin pie spice and ground cinnamon so everything blends evenly and stays clump free
- Combine the Wet Ingredients:
- In a separate bowl whisk pumpkin puree brown sugar milk oil and egg until completely smooth and homogenous for a silky batter
- Make the Pancake Batter:
- Pour the dry mix into the wet mixture and gently fold together just until incorporated stop as soon as you see no streaks to avoid tough pancakes
- Heat the Skillet:
- Preheat a large skillet or griddle over medium heat let it get hot then add a pat of butter swirling to coat the surface so nothing sticks and edges crisp up
- Pour the Pancakes:
- Using a one third cup measuring cup scoop batter and pour onto the skillet make each pancake round without crowding to help flipping
- Cook the First Side:
- Let pancakes cook untouched for three to four minutes until edges look set and bubbles start rising in the center signaling they are ready to flip
- Flip and Finish Cooking:
- Carefully flip each pancake with a spatula cook two to three minutes more until bottoms are golden and pancakes are cooked through
- Repeat and Serve:
- Add more butter or spray as needed and repeat with the rest of the batter stacking cooked pancakes and keeping them warm until serving
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Pumpkin puree always reminds me of baking with my mom as a kid there is something magical about scraping out a can and swirling that orange goodness into batter
I always make these pancakes for lazy Sunday mornings when everyone is still in pajamas and the kitchen feels extra homey with that warm spiced aroma drifting through the house.
Storage Tips
Leftover pancakes keep well in an airtight container in the fridge for three days If you want to keep them longer stack between layers of parchment and freeze for up to two months Toast leftovers in a toaster or warm oven for best texture
Ingredient Substitutions
Swap whole milk for oat milk or almond milk for a dairy free spin If you are out of brown sugar white sugar works with a hint of molasses for flavor For a gluten free version use an all purpose gluten free flour blend
Serving Suggestions
Top warm pumpkin pancakes with real maple syrup for classic sweetness Add a dollop of whipped cream or a sprinkle of toasted nuts for something special Fresh berries or sliced bananas bring color and brightness on the side
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Cultural and Historical Notes
Pumpkin pancakes have old roots in American farmhouse cooking when preserving squash for winter was essential Pumpkin spice blends originated from the spices used in colonial pies Today these flavors mark the start of autumn in kitchens everywhere
Recipe FAQs
- → What makes these pumpkin pancakes so fluffy?
The combination of sifted flour, baking powder, and baking soda creates a light batter, while gently folding the wet and dry ingredients keeps the cakes airy and soft.
- → Can I use homemade pumpkin puree?
Homemade pumpkin puree works well, as long as it's not too watery. Just be sure to drain any excess moisture before mixing into the batter.
- → What's the best way to keep pancakes warm while cooking batches?
Place finished pancakes in a low oven (about 200°F) on a baking sheet, loosely covered with foil, until ready to serve.
- → How do I prevent the pancake batter from sticking?
Generously coat your skillet or griddle with butter or baking spray before each new batch to prevent sticking and achieve crisp, golden edges.
- → Which toppings pair well with pumpkin pancakes?
Classic choices include maple syrup, whipped cream, toasted pecans, or a dusting of cinnamon for extra warmth.