Pumpkin pancakes: fall breakfast recipe 🎃🥞
Ingredients:
1 cup pumpkin purée (canned or homemade)
1 ¼ cups all-purpose flour
2 tbsp brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 egg
1 cup milk (dairy or plant-based)
2 tbsp melted butter or coconut oil
Optional toppings:
Maple syrup
Toasted walnuts or pecans
Whipped cream
Instructions:
Dry mix: In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
Wet mix: In another bowl, whisk the pumpkin purée, egg, milk, and melted butter.
Combine: Add the wet ingredients to the dry and mix gently until just combined (do not overmix).
Cook: Heat a greased skillet over medium heat. Pour some batter, cook until bubbles form on the surface, then flip and cook for another 1–2 minutes.
Serve: Stack the pancakes, drizzle with maple syrup, sprinkle with nuts, and top with whipped cream if you’d like.
Perfect for a cozy fall breakfast — soft, fluffy, and full of pumpkin spice flavor! 🍁🍂
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Pumpkin pancakes are a delightful way to embrace the flavors of fall, combining the natural sweetness and moisture of pumpkin purée with iconic spices like cinnamon, ginger, and nutmeg. One important tip for perfect pumpkin pancakes is not to overmix the batter, which keeps the pancakes airy and tender. Besides the essential ingredients listed, you can customize your pancakes by adding ingredients like chocolate chips, raisins, or even a splash of vanilla extract for extra depth of flavor. When cooking pumpkin pancakes, a medium heat ensures they cook through perfectly without burning. You’ll notice bubbles forming on the batter’s surface before flipping, signaling the right time to turn. Using a non-stick skillet or griddle with a light coating of butter or coconut oil helps prevent sticking and adds a subtle richness. For toppings, classic maple syrup pairs beautifully, complementing the warm spices and pumpkin flavor. Adding toasted walnuts or pecans enhances texture with a satisfying crunch while providing extra nutrients and healthy fats. Whipped cream or a dollop of Greek yogurt can add creaminess and balance the spices’ warmth. For those seeking dairy-free or vegan options, plant-based milk like almond, oat, or soy milk works well, and coconut oil or vegan butter substitutes provide the needed fat content. Pumpkin pancakes are also a great way to use leftover canned pumpkin, making it a versatile recipe during the autumn season. Incorporating pumpkin pancakes into your fall breakfast rotation is a wonderful way to celebrate the season’s bounty and enjoy a cozy meal. Whether for a weekend brunch or a special occasion, these pancakes offer comforting flavors and a festive touch to delight family and friends. Give this recipe a try and experiment with your favorite toppings and spices to make it uniquely your own.
Delicious 😋 thanks for sharing