If you’ve been craving that perfect, cozy breakfast that captures the essence of fall in every bite, this Pumpkin Pancakes Recipe is exactly what you need. Fluffy, tender, and packed with warm spices and real pumpkin flavor, these pancakes bring a delightful balance of sweetness and spice to your morning table. They’re quick to whip up, comforting to eat, and sure to become a family favorite whenever you want a little seasonal cheer.
Ingredients You’ll Need
These ingredients are not just simple, but each one plays a crucial role in creating the perfect texture, flavor, and color of the pancakes. From the aromatic spices to the creamy pumpkin, every element adds to the magic of this Pumpkin Pancakes Recipe.
- 1 cup all purpose flour (or whole wheat flour): The base for your pancakes, providing structure and a light texture.
- 2 tablespoons baking powder: Essential for giving your pancakes that fluffy rise every time.
- 1/4 teaspoon kosher salt: Enhances all the flavors and balances the sweetness perfectly.
- 1/2 teaspoon ground cinnamon: Adds a warm, cozy spice that pairs beautifully with pumpkin.
- 1 teaspoon pumpkin pie spice (or more to taste): A blend of spices that brings that classic autumn flavor.
- 1/4 cup canned pumpkin: The star ingredient that makes these pancakes uniquely delicious and moist.
- 2 tablespoons brown sugar monk fruit sweetener (or brown sugar of choice): Provides gentle sweetness with a hint of caramel depth.
- 3/4 cup fat-free milk (such as Fairlife): Keeps the batter smooth and tender without too much fat.
- 3 large egg whites (about 1/2 cup): Lightens the texture and helps bind the batter.
- 2 teaspoons oil (such as coconut or any neutral oil): Adds moisture and richness.
- 1 teaspoon vanilla extract: Rounds out the flavors with its sweet, aromatic note.
- Cooking spray: For a nonstick surface when cooking your pancakes.
How to Make Pumpkin Pancakes Recipe
Step 1: Mix Your Dry Ingredients
Start by combining all your dry ingredients—flour, baking powder, salt, cinnamon, and pumpkin pie spice—in a medium bowl. Mixing these together first ensures your spices and leavening agents are evenly distributed to create those perfectly fluffy pancakes with a balanced flavor.
Step 2: Combine the Wet Ingredients
In another bowl, mix the milk, egg whites, canned pumpkin, brown sugar or sweetener, oil, and vanilla extract. Whisk until everything is smooth and beautifully blended. This mixture adds moisture, richness, and natural sweetness to the pancakes, making them soft and flavorful.
Step 3: Bring It All Together
Pour the wet mixture into the dry ingredients and gently fold with a spoon until just combined. It’s important not to over-mix here—you want to avoid tough pancakes, so a few lumps are absolutely fine. This step harmonizes all those wonderful flavors and textures that define the Pumpkin Pancakes Recipe.
Step 4: Heat and Prepare Your Pan
Warm a large nonstick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a bit of oil. This step creates that golden crust we all love while keeping the inside tender and fluffy.
Step 5: Cook Your Pancakes to Perfection
Pour about 1/4 cup of batter onto the skillet for each pancake. As they cook, watch for bubbles to form on the surface and edges to begin setting—that’s your cue to flip them gently. Cook on the other side until golden brown. Repeat until all the batter is used up. The smell will be irresistible!
How to Serve Pumpkin Pancakes Recipe
Garnishes
Top these pancakes with a drizzle of maple syrup or agave for classic sweetness. For a seasonal twist, spread some pumpkin butter or sprinkle chopped toasted pecans for added texture and nuttiness.
Side Dishes
Balancing the warm, spiced pancakes with a side of crispy bacon or savory sausage links creates a wonderful contrast. Fresh fruit like orange slices or a handful of berries also brighten the plate and add a refreshing zing.
Creative Ways to Present
Stack your pancakes tall and sprinkle powdered sugar across the top for a snowy, festive look. You can also add a dollop of whipped cream flavored with cinnamon or nutmeg for an indulgent touch. Serving them with a warm cup of spiced chai or coffee makes breakfast feel extra special.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes, let them cool completely then store in an airtight container in the refrigerator for up to 3 days. This way, you can enjoy your Pumpkin Pancakes Recipe even on busy mornings.
Freezing
To preserve pancakes longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag. They freeze beautifully and keep their flavor for up to 2 months, making them perfect for quick breakfasts anytime.
Reheating
Reheat frozen or refrigerated pancakes in the toaster or microwave until warmed through. If you use a microwave, placing a damp paper towel over the stack helps retain moisture so they stay soft and delicious.
FAQs
Can I use fresh pumpkin instead of canned for this Pumpkin Pancakes Recipe?
Absolutely! If using fresh pumpkin, cook and puree it well beforehand to match the canned pumpkin’s texture. This adds a fresh, homemade touch to your pancakes.
What if I don’t have pumpkin pie spice?
No worries! You can mix your own by combining cinnamon, ginger, nutmeg, and cloves. This blend will bring out the warm, spiced notes essential to the recipe.
Can I make these pancakes vegan?
Yes! Substitute the milk with a plant-based alternative, use a flaxseed or chia egg replacement for the egg whites, and opt for a vegan-friendly oil and sweetener. The flavor remains wonderfully pumpkin-y and spiced.
How do I avoid soggy pancakes with pumpkin?
Be careful not to add too much pumpkin; stick to the 1/4 cup recommended. Also, cook pancakes on a medium heat to ensure the inside sets fully without burning the outside.
Are these pancakes healthy?
They can be! Using whole wheat flour, fat-free milk, and a natural sweetener like monk fruit keeps these pancakes lighter without sacrificing flavor. Pumpkin adds fiber and nutrients, making this a hearty and wholesome breakfast choice.
Final Thoughts
There is just something incredibly satisfying about starting your day with warm, spiced pumpkin pancakes that feel like a hug on a plate. This Pumpkin Pancakes Recipe is simple enough to make any morning special, yet packed with flavors that capture the spirit of the season. Go ahead and give it a try—you won’t regret waking up to these delightful pancakes that bring out the best of pumpkin goodness!
Print
Pumpkin Pancakes Recipe
- Total Time: 20 minutes
- Yield: 4 servings (approximately 12 pancakes) 1x
- Diet: Low Fat
Description
These Pumpkin Pancakes are a delicious and healthy twist on classic pancakes, featuring the warm flavors of pumpkin and spices. Perfect for a cozy breakfast, they are made with wholesome ingredients like whole wheat flour, canned pumpkin, and fat-free milk, offering a light yet satisfying meal. Quick to prepare and cook in just 20 minutes, these fluffy pancakes are perfect for fall mornings or any time you crave a comforting treat.
Ingredients
Dry Ingredients
- 1 cup all purpose flour (or whole wheat flour)
- 2 tablespoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (or more to taste)
- 2 tablespoons brown sugar monk fruit sweetener (or brown sugar of choice)
Wet Ingredients
- 1/4 cup canned pumpkin
- 3/4 cup fat-free milk (such as Fairlife)
- 3 large egg whites (about 1/2 cup)
- 2 teaspoons oil (such as coconut or any neutral oil)
- 1 teaspoon vanilla extract
Additional
- Cooking spray
Instructions
- Mix dry ingredients: In a medium bowl, combine all the dry ingredients—flour, baking powder, kosher salt, ground cinnamon, pumpkin pie spice, and brown sugar monk fruit sweetener. Stir well to evenly distribute all the spices and leavening agents.
- Prepare wet ingredients: In another medium bowl, mix together the canned pumpkin, fat-free milk, egg whites, oil, and vanilla extract until smooth and fully combined, ensuring no lumps remain.
- Combine wet and dry mixture: Add the wet ingredients to the dry ingredients. Gently mix with a spoon until all flour is just incorporated. Avoid over-mixing to keep the batter light and the pancakes fluffy.
- Heat skillet or griddle: Preheat a large nonstick skillet or griddle over medium heat. Spray lightly with cooking spray to prevent sticking.
- Cook pancakes: Pour a heaping 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and edges start to set, about 2-3 minutes.
- Flip pancakes: Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat cooking: Continue with the remaining batter, spraying the skillet as needed between batches to prevent sticking.
- Serve and garnish: Serve warm topped with maple syrup, agave, pumpkin butter, or your favorite toppings for added flavor and sweetness.
Notes
- Use whole wheat flour for a healthier option and a nuttier flavor.
- Do not over-mix the batter to avoid tough pancakes; a few lumps are okay.
- Adjust pumpkin pie spice to your taste preferences for more or less spice intensity.
- Fat-free milk keeps the pancakes lower in fat, but you can substitute with any milk of choice.
- These pancakes freeze well; reheat in a toaster or microwave for a quick breakfast later.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
