The Best Pumpkin Spice Pancakes recipes
Fall mornings are meant to be spent with warm, cozy breakfasts, and these Pumpkin Spice Pancakes definitely fit the bill. Perfumed with the warm spices of cinnamon, nutmeg and cloves, they add a note of autumn to your table.
Fluffy, tender and just-spiced-enough, these pancakes are the best way to celebrate pumpkin season. With the natural sweetness of pumpkin puree balanced with a touch of brown sugar, each bite is a hug.
Whether you’re indulging yourself or feeding family, these pancakes are worthy of breakfast. Serve with maple syrup, whipped cream or cinnamon sugar for the final flourish.
Pumpkin Spice Pancakes – ingredients
Adding depth and natural sweetness, the thick, silky consistency of pumpkin puree lends to the pancakes a heartwarming fall-like flavor.
A bit of cinnamon, nutmeg and cloves adds a warm spice profile that embodies the heart of fall, and a little brown sugar is just sweet enough to balance out the rest.
Flour makes the light, fluffy base, providing the perfect texture, and eggs and milk add moisture and tenderness, giving each pancake softness and charm.
Autumn-Friendly Pumpkin Spice Pancakes!
Pumpkin Spice Pancakes — Fluffy and Perfectly Spiced — UnhingedMichelle. Comfy and cozy, these fluffy cakes are infused with the warm spices of cinnamon, nutmeg and cloves making them an excellent breakfast option on a cold morning. With the velvety, ample mixture of pumpkin puree, every bite feels like a comforting embrace with a warm twist. Chances are, these pancakes will quickly become a seasonal staple on your morning table.
Recipe Tips
Getting Them Fluffy: The trick to fluffy pancakes is to not overmix the batter. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t worry if there are some lumps. Mixing too much can result in dense pancakes, so be gentle and short for the best texture.
Consistency adjustment: Batter should be thick, but not too stiff. If the batter seems too thick after mixing, a splash of milk will help get it to a smooth, pourable consistency. This guarantees that your pancakes cook evenly, and won’t come out too heavy.
Resting the batter: Allowing the pancake batter to rest for 5 to 10 minutes before cooking the pancakes helps the flour absorb the liquids completely, resulting in a smoother consistency and a fluffier outcome. This one isn’t a big deal, but it’s particularly helpful when using pumpkin puree, which can thicken the batter a bit.
What to Serve with Pumpkin Spice Pancakes
Maple SyrupDrizzle some warm maple syrup on top for a classic! Maple syrup’s deep, rich sweetness plays well with the warm spice flavors and balances the pumpkin’s inherent earthiness.
Whipped Cream: Slightly sweet but light and airy, whipped cream is a delightful sequitur to add to the thick and spiced pancakes. And to add an extra seasonal twist, sprinkle the whipped cream with a little cinnamon or pumpkin pie spice for a decorative and tasty final touch.
Crispy Bacon or Sausage: A crispy piece of bacon or a breakfast sausage link will add a complementary savory counterpoint to the sweet, spiced cakes. The contrast of savory and sweet makes for a satisfying, balanced meal, making this ideal for a filling breakfast or brunch.
FAQ
I only have canned pumpkin puree; can I replace it with fresh?
Yes, you can use fresh pumpkin! Just cook and mash the pumpkin till it’s smooth. A note on the use of fresh pumpkin: Liberal, home-roasted pumpkin may have a higher water content, so you’ll want to drain any excess liquid before incorporating it into the batter in order to achieve optimal consistency.
How do I make these pancakes without dairy?
For dairy free Pumpkin Spice Pancakes just replace the milk with any plant-based milk like almond, oat or coconut milk. Instead of the butter or oil, use vegetable oil or a dairy-free butter alternative.
Can I prepare the pancake batter in advance?
Yes, you can make the batter in advance and refrigerate it for no longer than 24 hours. This means the flavors have time to meld and saves time when you want to eat. Just give it a gentle stir before you cook, as it’s going to thicken a bit in the fridge.
How do I store leftovers?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, just take them for few seconds in microwave or on a skillet. For longer storage, freeze them, then reheat in the toaster for a quick, portable breakfast.
Pumpkin Spice Pancakes
Ingredients
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons cooking oil or melted butter
- 1 1/4 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of ground ginger
- A pinch of ground cloves
Instructions
- In a big mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and spices — cinnamon, nutmeg, ginger and cloves. Mix dry ingredients well because the spices need to be evenly distributed throughout.
- In another medium mixing bowl, stir together the milk, pumpkin puree, egg, and vegetable oil (or melted butter) until smooth and together.
- Gently incorporate the wet into the dry. Gently stir together until just combined; it’s fine if the batter stays a little lumpy — this helps create the texture for your desired pancake.
- Heat a lightly greased skillet or griddle over medium-high heat. When hot enough, pour about 1/4 cup batter onto cooking surface. When bubbles start to appear on the surface of the pancakes, flip them over and let the other side brown. Repeat with the remaining batter, greasing the cooking surface as needed.
