A stack of pancakes with a pumpkin twist, drizzled in maple syrup. Hello, breakfast! This pumpkin pancake recipe will become a family favorite!
Once in a while I wake up with that craving for something sweet for breakfast. Believe it or not, I actually crave a egg sandwich dripping in melted cheese. But once in awhile, the pancake craving hits. And when it does, you have to answer it. There is no point in trying to ignore the call. This time, the pancake craving would come with a pumpkin twist.
Pumpkin has been a frequent visitor as of late. I just can’t seem to get enough. I made these cookies. And these cupcakes. And these muffins. I can’t promise that the pumpkin craze is done yet either.
I made these pancakes twice (no not all in one weekend!). The first time they came out super dense and kind of mushy in the middle, no matter how long they were on the stove! They found their way to the trash and I found myself making another egg sandwich.
Second time around, I bumped up the baking soda and baking powder to really make sure these came out light and fluffy. With all the pumpkin going on, it needed some extra boost. I also swapped out the vegetable oil and used melted butter, which still made them tender but also gave that flavor that only butter can achieve.
To get the right consistency as well, I added a little extra milk to the batter so it made that pourable batter you’re supposed to have.
Tips On Making This Pumpkin Pancake Recipe
1) Always let your pancake batter rest for about 10 minutes. You need to let the baking powder and baking soda start to do their thing. You know how people say the first pancake is always a throw away. I always thought it had something to do with the pan just wasn’t quite ready. After a few go rounds, I would put my money on that you haven’t. Let. IT Rest. It being the batter! Take a coffee break and then start flipping those flapjacks.
2) Not sure when to flip? See those little air bubbles popping up, wait for them to start popping and then you know. Get that spatula ready. Flip, baby, flip! Don’t worry if isn’t perfect. Just put that pancake in the middle of the stack. No one will be the wiser.
3) Sadly, I’m still baking pancakes on a small griddle one at a time. I know. I know. I need to invest something like this. Either way, if you are making a whole big batch like I do then do yourself a favor and stick them in the oven to keep warm. while you keep pouring and flipping. Simply pre-heat your oven to 200 degrees. Spray a cooling rack with non-stick spray and place on top of a cookie sheet. Then voila! Instant pancake warmer!
4) Last but not least, when making the pancake batter. You want to make a well in the middle of your dry ingredients and pour your wet ingredients into the well. Then using a spatula, stir just until combined. You don’t want to keep stirring and end up with tough pancakes in the end.
So when the next craving hits, put a little happy in your Sunday morning and whip up some pumpkin pancakes. Throw some pecans in or chocolate chips if you so choose, or simply eat them as is. All pumpkin-y and drizzled in maple syrup. These will definitely tame the craving.
- 2 cups (240 g) all purpose flour
- 2 Tablespoon Dark Brown Sugar (or light)
- 2 teaspoon baking powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon salt
- 2 cups milk I used low-fat
- 1 large egg
- 3 Tablespoons unsalted butter melted, cooled
- 1 cup pumpkin puree
- 2 tablespoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- In a medium bowl, combine flour, spices, sugar, baking powder, and baking soda. Whisk to combine.
- In another bowl, whisk to combine butter and egg. Add pumpkin and milk. Whisk to combine.
- In the dry ingredients bowl, make a well in the center. Pour in the wet ingredients. Stir to combine. Some lumps will remain. Do NOT overmix.
- Heat a skillet with 1-2 teaspoons of oil over medium heat. Take a paper towel and wipe out the excess oil. Using a 1/4-cup, ladle out pancake batter. Cook until bubbles rise and pop. Flip over and cook for another 2 minutes on the other side. Keep warm in preheated oven, or serve immediately with lots of butter and syrup.