Believe me, this pancake tastes like autumn. Rich in spices and pumpkin flavor. I myself always prefer pancakes made with bananas, lemons, and pumpkin to plain vanilla-flavored pancakes. Here is a complete autumn flavor; pumpkin fluffy pumpkin pancakes recipe! The perfect harmony of ginger, cinnamon, and pumpkin! Don’t forget to try it and share it with your loved ones.
About This Recipe
These fluffy pumpkin pancakes are full of fall flavor and super easy to make! A batch of warm pumpkin pancakes topped with crushed pecan or walnuts and drizzled with maple syrup are a great option for a weekend breakfast with your loved ones.
Why You Will Love This Recipe
- Perfect for fall: A combination of cinnamon, vanilla extract, ginger and nutmeg adds warmth and richness to the pancakes.
- Easy to make: These pancakes are so easy to make and they are done in less than 30 minutes! This simple recipe gives you a good reason to head into the kitchen and make your fall-flavored pancakes.
- Great leftover: Made a big enough batch of pancakes and don’t know what to do with the leftovers. These banoffee pie pancakes keep well for 2 or 3 days. Just wrap them tightly in plastic wrap or place them in an air-tight container in the fridge.
What Do You Need to Make Fluffy Pumpkin Pancake
- Pumpkin puree: To make these pancakes, you can use homemade pumpkin puree or canned pumpkin puree. I usually use homemade and fresh pumpkin puree.
- Spice: I really like the combination of cinnamon, ginger, and a little nutmeg along with the pumpkin flavor and I do not add allspice but you can add a small amount of it.
- Flour: For a healthier version of pancakes, use whole wheat flour.
- Melted butter: I think melted butter is the best option for this pancake, but if you like, you can also use vegetable oil.
- Sugar: You can use brown sugar, maple syrup, or regular sugar as a sweetener for this pancake.
- Egg: You will need one or more eggs, depending on the number of pancakes you make.
- Milk: Milk adds moisture, and keeps the pancakes fluffy.
- Baking powder: Baking powder helps leaven the pancake batter, creating a soft and fluffy texture.
Pro Tips to Make Pumpkin Pancakes
- If you want to make evenly shaped pancakes, you can use pancake pans. Another way is to use a small measuring cup to pour the pancake batter (1/4 cup is good).
- Make sure that all your pancake ingredients are at room temperature and fresh.
- Do not over mix the pancake batter.
- You shouldn’t put too much oil on your pan.
- When bubbles start to appear on the top surfaces of the pancakes, turn them over.
How to Serve Pumpkin Pancakes?
Serve pumpkin pancakes with butter and warm maple syrup or other desired toppings. Walnut and pecans pair well with these pancakes.
What Makes Pancakes Fluffy Milk or Water?
Milk makes pancakes fluffier and help the pancake batter to rise. With adding milk to the pancake batter you will have moist and tender pancakes.
How To Store Pumpkin Pancakes?
You can serve the pancakes immediately after cooking and until they are relatively hot, or eat them after cooling. It can also be stored in a sealed container for up to five days in the refrigerator.
Did you like the pumpkin pancake recipe? Try my mini pancake recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes
Looking for More Pancake Recipes?
- Classic American Pancakes Recipe
- Fluffy Chocolate Pancakes Recipe
- Banoffee Pie Pancakes Recipe
- Biscoff Pancakes Recipe
- 1 cup whole wheat flour
- 1 egg
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 3/4 cup milk
In a clean, dry bowl, mix the flour, salt, baking powder, ground ginger, cinnamon, and nutmeg.
In another bowl, whisk the pumpkin puree, milk, vanilla extract, egg, melted butter, and sugar.
Add the wet ingredients to the bowl of dry ingredients and whisk so that the flour lumps do not appear inside the mixture.
Lightly grease a non-stick pan with oil spray. Pour 1/4 cup of the pancake batter into the pan.
When bubbles start to appear on the top surfaces of the pancakes, turn them over.
Stack them on a plate and top with butter, walnut, and maple syrup.