Pumpkin Pancakes Recipe
These Pumpkin Pancakes are a delicious and festive twist on classic pancakes, packed with warm spices and rich pumpkin puree. Fluffy and tender, they’re perfect for a cozy fall breakfast or brunch, served hot off the griddle with your favorite syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 10-12 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3/4 teaspoon salt
Wet Ingredients
- 1 1/3 cups milk
- 3/4 cup canned pumpkin puree
- 4 large eggs, separated
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the griddle or frying pan: Start by heating a griddle or large frying pan over medium heat, ensuring it’s well-greased to prevent pancakes from sticking.
- Beat egg whites: In a stand mixer or using a hand mixer, beat the egg whites until soft peaks form, which will add lightness and fluffiness to the pancakes.
- Mix dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt until evenly combined.
- Combine wet ingredients: In another bowl, whisk the milk, pumpkin puree, egg yolks (reserve whites), melted butter, and vanilla extract until just combined. Avoid overmixing; some lumps are fine.
- Make the batter: Gradually whisk the dry ingredients into the wet mixture until mostly combined. Gently fold in the beaten egg whites to keep the batter airy.
- Cook the pancakes: Pour about 1/4 cup of batter onto the hot, greased surface. When bubbles form on the surface and edges look set, carefully flip and cook until golden brown on the other side.
- Serve: Serve your pumpkin pancakes warm, ideally with maple syrup or your preferred toppings.
Notes
- To freeze: Place cooked pancakes on a sheet pan without touching and freeze for 30 minutes. Transfer to a resealable bag for longer storage.
- To reheat: Microwave for about 20 seconds per pancake, bake in a 350°F oven wrapped in foil for 10 minutes, or toast for a crispy exterior.
- Ensure the griddle or pan is hot before pouring batter to prevent sticking.
- Do not overmix the batter; a few lumps help maintain fluffiness.
Keywords: pumpkin pancakes, fall breakfast, pumpkin puree pancakes, spiced pancakes, easy breakfast recipe
Find it online: https://dishedbydana.com/pumpkin-pancakes-recipe/
