Name: Pumpkin Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 cup white whole wheat flour; 1 tbsp baking powder; ½ tsp Cinnamon; ¼ tsp nutmeg; ¼ tsp salt; 1 cup milk; ⅓ cup pumpkin puree; 1 egg; 2 tbsp maple syrup; ½ tsp vanilla extract; 2 tbsp melted butter

Pumpkin Pancakes are a unique blend of sweet and savory flavors. They are perfect for a cozy autumn breakfast or brunch. Made with wholesome ingredients, they're not just delicious but also nutritious. These pancakes are soft, fluffy and have a hint of pumpkin and spice flavors, offering a delightful twist on traditional pancakes.

Photos of Pumpkin Pancakes Recipe

One of the ingredients that you might not commonly find in your kitchen is pumpkin puree. This is usually available in the baking aisle of most supermarkets, especially during the autumn season. It adds a unique flavor and moistness to the pancakes. You could also make your own by boiling and mashing a small pumpkin.

Ingredients for Perfect Pumpkin Pancakes

White whole wheat flour: This type of flour is made from whole wheat berries and has more fiber and protein than all-purpose flour.

Baking powder: It's a leavening agent that helps the pancakes rise.

Cinnamon: Adds a warm, sweet-spicy flavor to the pancakes.

Nutmeg: Enhances the pumpkin flavor with its sweet and nutty taste.

Salt: Balances out the sweetness and brings out the flavors.

Milk: Adds moisture and helps to create a smooth batter.

Pumpkin puree: Gives the pancakes a moist texture and distinctive pumpkin flavor.

Egg: Helps bind the ingredients together and makes the pancakes fluffy.

Maple syrup: Natural sweetener that pairs well with the flavor of pumpkin.

Vanilla extract: Enhances the flavor of the pancakes.

Melted butter: Adds richness and flavor to the pancakes.

One reader, Dedra Travis says:

These pumpkin pancakes are a game-changer! The blend of pumpkin and spices creates a warm, comforting flavor. The texture is fluffy and light, and the maple syrup adds the perfect touch of sweetness. It's a delightful fall treat that's become a family favorite in our house.

Dedra Travis

Techniques Required for Perfect Pumpkin Pancakes

How to mix dry ingredients: Combine the flour, baking powder, cinnamon, nutmeg, and salt in a medium mixing bowl. Stir until the ingredients are well blended.

How to mix wet ingredients: In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter. Whisk the ingredients together until thoroughly blended.

How to cook the pancakes: Pour the wet ingredients into the dry ingredients and stir until no big lumps remain. Using a ⅓-cup measure, scoop the batter onto a warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes. Flip each pancake and cook on the opposite side for 1 to 2 minutes or until lightly golden brown.

How to serve the pancakes: Serve the pancakes immediately or stack them and cover the plate with a tea towel to keep them warm.

How To Make Pumpkin Pancakes

These pumpkin pancakes are made with pure whole grain and naturally sweetened with maple syrup, perfect for a light and flavorful breakfast.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

1cupwhite whole wheat flour,or regular whole wheat flour
1tbspbaking powder
½tspcinnamon
¼tspnutmeg
¼tspsalt
1cupmilk
⅓cuppumpkin puree
1egg
2tbspmaple syrup,or brown sugar
½tspvanilla extract
2tbspmelted butter,or coconut oil

Instructions

In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Stir until blended.
In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter. Whisk until thoroughly blended.
Pour the wet ingredients into the dry ingredients and stir until no big lumps remain.
Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes.
Flip each pancake and cook on the opposite sides for 1 to 2 minutes or until lightly golden brown.
Repeat the process with the remaining batter, greasing the skillet as needed.
Serve the pancakes immediately or stack them and cover the plate with a tea towel to keep them warm.

Nutrition

Calories: 486.45kcal
Fat: 19.26g
Saturated Fat: 10.63g
Trans Fat: 0.47g
Monounsaturated Fat: 4.96g
Polyunsaturated Fat: 1.79g
Carbohydrates: 68.37g
Fiber: 8.02g
Sugar: 20.09g
Protein: 15.10g
Cholesterol: 122.71mg
Sodium: 668.36mg
Calcium: 720.00mg
Potassium: 544.10mg
Iron: 4.01mg
Vitamin A: 505.44µg
Vitamin C: 1.75mg

Technique Tip for Perfect Pumpkin Pancakes

When making these pumpkin pancakes, ensure your skillet is at the right temperature before adding the batter. A too-hot skillet will burn the pancakes before they're cooked through, while a too-cold one will result in flat, tough pancakes. A good way to test the skillet's heat is to sprinkle a few drops of water on it. If they sizzle and evaporate almost immediately, your skillet is ready. Also, remember to be gentle when flipping the pancakes. Use a wide spatula and make sure to get it completely under the pancake before turning it over to prevent it from breaking.

Time-Saving Tips for Making Pumpkin Pancakes

Prep ahead: Prepare the dry and wet ingredients the night before and store them separately in the refrigerator. This will save time in the morning and make the pancake-making process more efficient.

Use a griddle: Cooking multiple pancakes at once on a griddle can significantly reduce the cooking time, allowing you to make a larger batch in one go.

Pumpkin puree: Consider using canned pumpkin puree instead of making it from scratch to save time and effort.

Batch cooking: Make a double batch of pancakes and freeze the extras for quick and easy breakfasts during the week.

Organized workspace: Before starting, make sure your cooking area is organized and all the necessary tools and ingredients are within reach to streamline the cooking process.

Non-stick skillet: Use a non-stick skillet to prevent the pancakes from sticking, making the cooking and cleaning process quicker and easier.

Substitute Ingredients For Pumpkin Pancakes Recipe

white whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for white whole wheat flour to create a lighter texture in the pancakes.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder, but you will need to use less and add an acidic ingredient such as buttermilk or yogurt to activate it.
cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can be used as a substitute for cinnamon to enhance the pumpkin flavor in the pancakes.
nutmeg - Substitute with allspice: Allspice can be used as a substitute for nutmeg to add warmth and depth of flavor to the pancakes.
milk - Substitute with almond milk: Almond milk can be used as a substitute for regular milk for a dairy-free option.
pumpkin puree - Substitute with butternut squash puree: Butternut squash puree can be used as a substitute for pumpkin puree to achieve a similar flavor and texture.
egg - Substitute with flaxseed egg: A flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can be used as a substitute for egg to make the recipe vegan-friendly.
maple syrup - Substitute with honey: Honey can be used as a substitute for maple syrup to add sweetness to the pancakes.
vanilla extract - Substitute with almond extract: Almond extract can be used as a substitute for vanilla extract to add a nutty flavor to the pancakes.
melted butter - Substitute with coconut oil: Coconut oil can be used as a substitute for melted butter to add a hint of coconut flavor to the pancakes.

Best Way to Present Perfect Pumpkin Pancakes

Elevate the plating: Create a visually stunning presentation by using edible flowers and candied nuts to add color and texture to the dish.
Incorporate artistic drizzling: Use a spice-infused syrup or caramel sauce to create elegant and intricate designs on the plate, adding a touch of sophistication to the dish.
Utilize precision: Carefully place the pancakes in a circular formation, layering them with delicate whipped cream and a sprinkle of cinnamon powder for a refined and polished look.
Balance the elements: Incorporate a variety of complementary colors and shapes, such as a drizzle of chocolate ganache and a dusting of powdered sugar, to achieve a visually appealing and harmonious composition.
Emphasize symmetry: Arrange the pancakes in a symmetrical pattern, garnishing with toasted pumpkin seeds and a dollop of vanilla bean mascarpone in a precise and deliberate manner.

Essential Tools for Making Pumpkin Pancakes

Mixing bowl: A large, round bowl used for mixing ingredients together, often made of stainless steel, glass, or plastic.
Whisk: A kitchen utensil used for whipping and mixing ingredients such as eggs, batter, and sauces.
Skillet: A flat-bottomed pan used for frying, searing, and browning foods. It typically has a long handle and low, flared sides.
Measuring cup: A container used for measuring liquid or dry ingredients, available in various sizes and made of plastic, glass, or metal.
Spatula: A kitchen tool with a broad, flat, flexible blade used for lifting, spreading, and flipping foods.
Griddle: A flat cooking surface, often made of cast iron or non-stick material, used for cooking pancakes, eggs, and other breakfast foods.
Tea towel: A cloth used for drying dishes, covering food, and handling hot cookware.

How to Store and Freeze Pumpkin Pancakes

Let the pancakes cool completely before storing or freezing.
To store, place the cooled pancakes in an airtight container or resealable plastic bag. They will keep in the refrigerator for up to 5 days.
For longer storage, freeze the pancakes:
- Arrange the cooled pancakes in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for about 1 hour, or until the pancakes are frozen solid.
- Transfer the frozen pancakes to a freezer-safe container or resealable plastic bag, separating each pancake with a piece of parchment paper to prevent them from sticking together.
- Label the container or bag with the date and contents.
- Frozen pumpkin pancakes will keep for up to 2 months.
To reheat, place the desired number of pancakes on a microwave-safe plate and microwave for 30-60 seconds, or until heated through. Alternatively, you can reheat the pancakes in a toaster or on a griddle over medium-low heat until warmed through and slightly crispy on the edges.
For best results, avoid refreezing previously frozen and thawed pancakes, as this may affect their texture and quality.

How to Reheat Leftover Pumpkin Pancakes

To reheat leftover pumpkin pancakes, preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet lined with parchment paper and cover them loosely with aluminum foil. Bake for about 5-7 minutes, or until heated through. This method helps to preserve the texture and moisture of the pancakes, ensuring they don't become dry or rubbery.
Another option is to use a toaster or toaster oven. Simply place the pancakes in the toaster and heat them on a medium setting until they are warmed through and slightly crispy on the edges. This method is quick and easy, and it gives the pancakes a nice texture.
If you prefer a softer texture, you can microwave the leftover pancakes. Place them on a microwave-safe plate and heat them on high for about 20-30 seconds per pancake. Be careful not to overheat them, as this can cause them to become tough and rubbery. To prevent the pancakes from drying out, you can place a damp paper towel over them before microwaving.
For a crispy exterior and a soft interior, you can reheat the pancakes on a griddle or in a skillet. Melt a small amount of butter on the surface and place the pancakes on the hot surface. Cook for about 1-2 minutes on each side, or until they are heated through and slightly crispy.
If you have a large batch of leftover pancakes, you can freeze them for later use. To do this, place a piece of parchment paper between each pancake and stack them in a freezer-safe container or bag. When you're ready to eat them, simply remove the desired number of pancakes and reheat them using one of the methods mentioned above. Frozen pancakes can be stored for up to 2 months.

Random Fact About Pumpkin Pancakes

The perfect pumpkin pancakes recipe is a delightful fall treat that combines the warm flavors of pumpkin, cinnamon, and nutmeg. These pancakes are not only delicious but also packed with nutrients. Pumpkin is a rich source of vitamin A, which is essential for good vision and a healthy immune system. Additionally, the white whole wheat flour used in this recipe provides more fiber and nutrients compared to regular all-purpose flour, making these pancakes a wholesome breakfast option. Enjoying these pumpkin pancakes can be a tasty way to incorporate essential nutrients into your diet.

Is Making Pumpkin Pancakes at Home Economical?

This pumpkin pancake recipe is quite cost-effective for a household. The main ingredients, such as flour, pumpkin puree, and maple syrup, are generally affordable and can be found in most households. Additionally, the recipe uses common pantry staples like cinnamon and nutmeg, which further contributes to its cost-effectiveness. With a simple and straightforward preparation process, this recipe is a great option for a budget-friendly and delicious breakfast or brunch. I would rate this recipe an 8 for its affordability and delicious outcome. The approximate cost for a household of 4 people is around $8-$10.

Are Pumpkin Pancakes Healthy or Unhealthy?

This pumpkin pancake recipe has some healthy elements, but there's room for improvement. Let's break it down:

Healthy aspects:

Using white whole wheat flour provides more fiber and nutrients than regular all-purpose flour
Pumpkin puree is a good source of vitamin A, which supports eye health and immune function
The recipe uses a moderate amount of maple syrup as a natural sweetener instead of refined sugar
Cinnamon and nutmeg add flavor without extra calories and may have some health benefits

Less healthy aspects:

The recipe includes butter, which is high in saturated fat
While maple syrup is a natural sweetener, it still contributes to the overall sugar content
The recipe doesn't include any additional healthy ingredients like nuts, seeds, or fruit

To make this recipe even healthier, try these suggestions:

Replace half of the butter with unsweetened applesauce or mashed banana to reduce the saturated fat content
Add a handful of chopped walnuts or pecans to the batter for a boost of healthy fats, fiber, and protein
Top the pancakes with fresh fruit like sliced bananas, berries, or diced apples instead of sugary syrups
Experiment with adding a tablespoon of chia seeds or ground flaxseed to the batter for an extra dose of fiber and omega-3 fatty acids
Serve the pancakes with a side of plain Greek yogurt for a protein-rich accompaniment that can help balance blood sugar levels

Editor's Thoughts on This Pumpkin Pancake Recipe

This pumpkin pancake recipe is a delightful blend of warm spices and pumpkin flavor, creating a perfect fall breakfast treat. The use of white whole wheat flour adds a nutty depth, while the maple syrup and vanilla extract enhance the overall sweetness. The pancakes are fluffy and moist, making them a comforting and satisfying choice for a cozy morning meal. The recipe is well-balanced and easy to follow, resulting in a delicious stack of pancakes that will surely impress your family and friends.

Enhance Your Pumpkin Pancakes Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the pumpkin pancakes.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and topped with a zesty lemon dressing, a refreshing side to accompany the pumpkin pancakes.

Cranberry Orange Salad: A vibrant and tangy salad with fresh cranberries and juicy oranges, adding a burst of flavor to your meal.

Honey Glazed Carrots: Sweet and tender carrots glazed with honey, providing a delightful contrast to the warm and fluffy pumpkin pancakes.

Alternative Recipes Similar to Pumpkin Pancakes

Savory Butternut Squash Soup: This creamy and comforting soup is perfect for a cozy night in. The rich flavors of butternut squash, onions, and garlic come together in this delicious recipe.

Honey Garlic Glazed Salmon: This sweet and savory salmon dish is a crowd-pleaser. The combination of honey, garlic, and soy sauce creates a flavorful glaze that pairs perfectly with the tender salmon fillets.

Apple Cinnamon Crisp: Warm and comforting, this apple cinnamon crisp is the perfect dessert for fall. The sweet and tart apples are topped with a crunchy oat and cinnamon topping, creating a delightful treat.

Suggested Appetizers and Desserts to Serve with Pumpkin Pancakes

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory and indulgent stuffed mushrooms. They are the perfect combination of earthy mushrooms, creamy filling, and a crispy topping. These bite-sized appetizers are sure to be a hit at any gathering.

Spinach and Artichoke Dip: This creamy and flavorful spinach and artichoke dip is a classic appetizer that never fails to please a crowd. The rich and cheesy dip is packed with tender spinach and tangy artichokes, making it the perfect accompaniment to crispy bread or crunchy tortilla chips.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and creamy texture will melt in your mouth, leaving you craving for more.

Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender-crisp apples, a buttery oat topping, and a hint of cinnamon. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and warmth.

Why trust this Pumpkin Pancakes Recipe:

This recipe guarantees a delightful breakfast experience with its perfect balance of pumpkin puree and warm spices. The use of white whole wheat flour adds a nutritious touch, while the maple syrup and vanilla extract infuse a delightful sweetness. The careful blending of cinnamon and nutmeg ensures a harmonious flavor profile. With the added convenience of melted butter and easy preparation, this recipe promises a satisfying stack of fluffy, flavorful pancakes that will surely become a fall favorite.

Share your thoughts on the Pumpkin Pancakes Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make them even more delicious!

FAQ:

Can I use regular all-purpose flour instead of white whole wheat flour?

Yes, you can substitute all-purpose flour for the white whole wheat flour in this recipe. The texture may be slightly different, but it will still work well.

Can I use a different type of milk, such as almond milk or soy milk?

Absolutely! You can use any type of milk you prefer in this recipe. Almond milk, soy milk, or any other milk alternative will work just fine.

Can I make the batter ahead of time and store it in the refrigerator?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before using it to ensure the ingredients are well combined.

Can I freeze the leftover pancakes for later?

Yes, you can freeze the leftover pancakes for later. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or airtight container. They can be reheated in the toaster or microwave.

Can I omit the maple syrup or substitute it with something else?

If you prefer to omit the maple syrup, you can substitute it with an equal amount of honey or agave nectar for sweetness. You can also adjust the sweetness to your preference or dietary needs.