Delicious pumpkin pancakes. My favorite breakfast to make in the Fall.
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Autumn is easily one of my favorite times of the year. I can’t get enough of the crisp, fresh air, the colorful leaves, the fun holiday traditions, and, of course, pumpkin everything! From Halloween all the way through Thanksgiving, pumpkins have their time in the spotlight and in our favorite autumn recipes too. I wanted to be able to enjoy some of that autumn recipe inspiration throughout any time of day, even for breakfast. So what better way to do that than with some warm and toasty pumpkin pancakes?
This recipe is absolutely perfect for setting the autumn mood in our house. It is hands down my favorite breakfast recipe to make in the fall! Pairing the fresh flavor of pumpkin with autumn favorites like cinnamon and nutmeg in these pancakes makes them completely irresistible, especially when it really starts getting chilly outside. Top them off with maple syrup, whipped cream, and pecans too? Now we’re talking about pure bliss! These pancakes also happen to be just the right breakfast recipe for making a perfect start to an all- out autumn holiday like on Halloween or Thanksgiving.
Pancake Perfecting Equipment
So what all do you need to whip up these warm and toasty autumn breakfast treats? Not much at all really. Just a few of the usual pancake- making tools and equipment. That makes this recipe perfect for when you need a simple yet satisfying breakfast that will warm you up fast!
Pumpkin-y Pancake Ingredients
This is where that toasty autumn magic comes into play. By combining the fresh flavor of pumpkin with the festive flavors of cinnamon, nutmeg, ginger, and clover, you get a pancake that guarantees the perfect start to any autumn day.
Pumpkin Pancake Ingredients:
- 2 cups All-purpose flour
- 2 tbsp. Brown sugar
- 1 tsp. Baking powder
- ¼ tsp Salt
- 1 tsp. Cinnamon
- ¼ tsp Ground nutmeg
- ¼ tsp Ground ginger
- ¼ tsp Ground cloves
- 1 ½ cup Buttermilk
- 2 Eggs
- 2 tbsp. Vegetable oil
- ½ cup Pumpkin puree
- Cooking oil spray
Pancake Garnishes:
How to Make Delectable Pumpkin Pancakes
Now let’s get on to the fun part: whipping up these delectable autumn pancakes! If you’ve ever made pancakes before then you basically already know how this goes. These pumpkin pancakes are made just as easily as traditional pancakes.
- First, in a medium size glass mixing bowl, combine the eggs, vegetable oil, buttermilk, and pumpkin puree and whisk together completely.
- In a separate large mixing bowl, combine the flour, brown sugar, baking powder, salt, cinnamon, ground nutmeg, ground ginger, and the ground cloves. Use a blending whisk to whisk them all together
- Then, in small batches, pour the combined dry ingredients into the egg mixture, whisking between each addition. Continue to mix until the pancake batter is smooth and free of lumps.
- Next, preheat a skillet, or frying pan, on medium heat. Spray the skillet with cooking oil. Cook the pumpkin pancake until it is golden brown on the bottom then carefully flip it with a pancake spatula.
- Remove the pancake from the frying pan when both sides are golden brown.
- Then, repeat the cooking and flipping process until all the pancake batter is gone.
- Finally, garnish the cooked pumpkin pancakes with the pecans, whipped cream, and maple syrup. Add thinly sliced green apples, if desired. Serve, and enjoy
Safe Pancake Storage
Need to save these autumn- inspired pancakes for the next few days? No problem! These pumpkin pancakes can easily be stored for later use, whether it’s just the batter or fully cooked pancakes!
- This pancake batter can be temporarily stored in the mixing bowl.
- Just cover the bowl securely with some food wrap, or a lid, and transfer to the fridge.
- The batter can be stored in the fridge for 1-2 days.
- Fully cooked pancakes can be stored either in the fridge or in the freezer.
- To store them in the fridge just transfer the cooked pancakes to an airtight container and keep them refrigerated for 2-3 days.
- To freeze cooked pancakes, first make sure to cool them completely.
- Then, to prevent them from sticking together, place wax or parchment paper sheets between each pancake.
- Transfer the pancakes to a ziploc bag or an airtight container, then store in the freezer for up to 3 months.
- Reheat frozen pancakes for a few minutes either in a toaster, a toaster oven or the microwave.
- Always remember to mark the date when storing to keep up with freshness.
A Patch Full of Pumpkin Pancake Serving Ideas
These pumpkin pancakes are so delightful that they are perfect for adding that special autumn touch to everyday life or for making a holiday or special occasion even sweeter! You certainly do not need a special reason to make these tasty treats, but if you want to save this recipe for a special day here are a few occasions that would be perfect for trying out this yummy pumpkin pancake recipe!
Serve pumpkin pancakes for:
- An extraordinary breakfast or brunch
- A Father’s Day or Mother’s Day surprise brunch
- As a unique birthday breakfast
- Quick and festive autumn breakfast for Halloween or Thanksgiving morning.
- Warm and toasty breakfast, brunch, or even dessert for anytime during autumn.
Try my Coconut Banana Pancakes for another fun and festive autumn- inspired dish.
Pancakes
Pancakes
Pumpkin pancakes
Ingredients
- 2 cups All purpose flour
- 2 tbsp Brown sugar
- 1 tsp Baking powder
- ¼ tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Ground nutmeg
- ¼ tsp Ground ginger
- ¼ tsp Ground cloves
- 1 ½ Buttermilk
- 2 Eggs
- 2 tbsp Vegetable oil
- ½ cup Pumpkin puree
- Cooking spray oil
Instructions
- In a medium bowl, combine eggs, vegetable oil, buttermilk, and pumpkin puree.
- In a large bowl, combine all dry ingredients-flour, brown sugar, baking powder, salt, cinnamon, ground nutmeg, ground ginger, and ground cloves. Whisk them together.
- Add dry ingredients into a bowl with egg mixture. Whisk between each addition. Mix ingredients until smooth batter formed without lumps.
- Heat the skillet on medium heat. Spray skillet with cooking oil. Cook pancake until golden-brown on the bottom and carefully flip with a spatula.
- Remove pancake from the frying pan when both sides are golden brown.
- Repeat the process until all batter is gone.
- Garnish with thinly sliced apple rings, pecans, whipped cream, and syrup.
Video
Nutrition
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