I absolutely love making pumpkin pancakes with maple syrup, especially when the leaves start to change color! These pancakes are fluffy, spiced just right, and scream cozy fall vibes. To whip them up, you simply mix flour, pumpkin puree, eggs, and a dash of spices. Then you cook them on a hot skillet until they bubble—super fun to watch! Serve them drizzled with warm maple syrup, and maybe add some bacon or berries on the side. It’s the perfect treat for a crisp morning! Stick around, and I’ll share tips on how to make them even more delicious!
What You’ll Love About This Recipe
When I think of fall, the warm aroma of pumpkin pancakes fills my kitchen, inviting everyone to gather around the table.
You’ll love this recipe for its health benefits and indulgent seasonal flavors. It’s all about joy and comfort!
Here’s what you can expect:
- Cozy gatherings
- Nutritional perks
- Rich pumpkin flavor
- A sweet touch of maple syrup
Let’s embrace the season together!
Recipe
If you’re searching for a deliciously fluffy and spiced breakfast treat, search no further than pumpkin pancakes!
Perfect for fall or any time you want to enjoy a taste of the season, these pancakes combine the warm flavors of pumpkin and spices for an irresistible meal.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup milk
- 2 large eggs
- 2 tablespoons sugar
- 2 tablespoons melted butter or vegetable oil
- Optional: maple syrup or whipped cream for serving
Instructions:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix together the pumpkin puree, milk, eggs, sugar, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, keeping pancakes warm in a low oven if necessary.
Notes:
- Make sure to use pure pumpkin puree for the best flavor and texture.
- For extra flavor, consider adding chocolate chips or chopped nuts to the batter.
- These pancakes freeze well, so you can enjoy leftovers later!
Time:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Serving: Makes about 8 pancakes (serves 2-4)
- Calories: Approximately 200 calories per pancake (excluding toppings)
- Cuisine: American
Enjoy these delightful pumpkin pancakes drizzled with maple syrup or topped with a dollop of whipped cream for a breakfast that will warm your heart!
Equipment
To make these delicious pumpkin pancakes, you’ll need some essential equipment in your kitchen.
Here’s what I recommend:
- Mixing bowls for combining the ingredients
- A whisk for blending everything smoothly
- A non-stick skillet for easy flipping
- A spatula to serve them up just right
With these tools, you’ll be on your way to a tasty breakfast that feels like a warm hug!
What to Serve With This Recipe
When I whip up a batch of pumpkin pancakes, I love to think about what to serve alongside them.
Fresh fruits like bananas or berries add a nice burst of flavor, while a dollop of whipped cream makes everything feel like a special treat.
And don’t forget about some crispy bacon or sausage on the side—it’s the perfect savory complement to those fluffy, sweet pancakes!
Fresh Fruit Options
Adding fresh fruit to your pumpkin pancakes elevates the dish to a whole new level of flavor and nutrition.
I love using seasonal fruits like berries, bananas, or apples. They not only taste great but also create fun topping combinations!
Mix and match to find your favorites, and enjoy that burst of freshness with each bite.
It’s delightful, trust me!
Whipped Cream Choices
A dollop of whipped cream can take your pumpkin pancakes from delicious to utterly irresistible.
I love experimenting with different cream flavors, like vanilla or cinnamon whipped cream, which add a nice touch.
Don’t forget topping suggestions, too! Try crushed nuts, chocolate shavings, or a sprinkle of pumpkin spice.
These little extras make breakfast feel special, and who doesn’t want that?
Enjoy!
Breakfast Side Dishes
I love pairing my pumpkin pancakes with enticing breakfast side dishes that complement their flavors perfectly.
Some of my favorites are crispy bacon for a savory kick, or a invigorating fruit salad bursting with seasonal ingredients.
You might also try yogurt with honey to keep up with breakfast trends.
Mixing sweet and savory creates a delightful start to your day! Enjoy!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin?
Oh, absolutely! I love the fresh pumpkin benefits over canned; it’s a game-changer. While canned’s convenient, fresh offers unmatched flavor and nutrients. Just roast and puree, and you’ll feel culinary freedom like never before!
How Can I Store Leftover Pumpkin Pancakes?
After enjoying my pancakes, I find the ideal storage is in an airtight container in the fridge. For reheating, I typically use a toaster or skillet, keeping them warm and delicious for another day!
Is This Recipe Suitable for Vegans?
I’ve checked the recipe, and with a few vegan substitutes, it can definitely suit vegans. Just replace dairy and eggs while considering ingredient restrictions. It’s all about enjoying freedom in cooking and savoring delicious flavors!
What Alternatives Exist for Maple Syrup?
I know maple syrup’s delicious, but if you’re looking for alternatives, try agave nectar or a honey substitute. They’re sweet and can add unique flavors, giving you the freedom to explore different tastes!
Can I Freeze the Pancakes for Later?
Sure, I freeze my pancakes all the time! Just make certain they’re cooled completely before stacking. When I reheat them, I use a microwave for convenience or a skillet for better pancake texture. It’s super easy!
