The best autumn and winter pancakes
These are the top reasons why we love Easy Pumpkin Pancakes:
- they taste like gingerbread cookies made with pumpkin
- the pancakes are soft, light, and fluffy
- your whole home will smell divine while these are cooking on the stove
- a beautiful family breakfast that kids and adults love
- simple recipe made in 25 minutes
- no need for an electric mixer in this recipe
Essential ingredients to make these Pumpkin Pancakes
There are zero fancy ingredients in this recipe. However, we will need a few delicious ingredients available in your local store. We will need:
- Flour - In this recipe, we use all-purpose flour. Plain flour will work too.
- Pumpkin Puree - Use 100% store-bought canned pumpkin puree or make it from scratch at home.
- Baking powder - will help the pancakes rise and make them fluffy and delicious. We don't recommend substituting with baking soda in this recipe.
- Sugar - We used white caster sugar; however, feel free to use brown sugar or coconut sugar.
- Eggs - help the pancakes stick together. Use two room temperature eggs.
- Butter - we always use unsalted butter, and this time was no different. The melted butter makes the pancakes softer. Try substituting with coconut oil.
- Milk - full-fat is the way to go. Optionally substitute with oat milk or almond milk.
- Spices - use delicious spices like cinnamon, allspice, ginger, and nutmeg. They add a delightful warm flavor to the pancakes.
What to serve with Pumpkin Pancakes
These Pumpkin Pancakes are great on their thanks to those delicious warm spices like cinnamon, nutmeg, and allspice. However, we love serving them with one or more of these simple ingredients:
- One tablespoon of maple syrup
- One teaspoon of sour cream
- One knob of butter
- One tablespoon of chopped pecans or walnuts
- One teaspoon of chopped pumpkin seeds
Storing
We recommend serving these Pumpkin Pancakes fresh and warm. Place them in a preheated oven (50°C / 122°F) to keep them warm while cooking them. If you have any leftovers, don’t throw them away. Place them in an airtight container and put them in the fridge for up to 3 days. Before serving, optionally reheat in a microwave oven or an oven.
Try these pancake recipes
- Fluffy Blueberry Pancakes with Kefir (video)
- Banana Oat Pancakes - no sugar added
- Fluffy Pancakes
- Banana Chocolate Chip Pancakes
METHOD
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make the pancake batter
In a large bowl, stir to combine all-purpose flour, baking powder, sugar, a pinch of salt, cinnamon, nutmeg, ginger, and allspice. Melt the butter and set aside. Whisk together the eggs, pumpkin puree, and milk in a separate bowl. Add the egg mixture to the flour mixture and stir using a spatula, then incorporate the melted butter. Don't overwork the mixture.
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cook the pancakes
Place a large non-stick pan over medium heat. Add 1/2 tsp of butter and let it melt, then drop about 2 - 3 tbsp (or 1/4 cup) of batter into the hot pan. Repeat the process with the rest of the batter working in batches, ensuring you don't overcrowd the space. Cook the pancakes for about 2 minutes, or until the bubbles appear on top, on medium heat, then flip the pancakes and cook for another 30 seconds or until golden brown.
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serve
Divide the Pumpkin Pancakes between four plates and serve warm. Optionally drizzle with maple syrup and sprinkle with pecans, walnuts, or other favorite toppings.
