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What kind of recipe is it?
Fluffy pumpkin pancakes are a delightful twist on traditional breakfast fare, combining the warm flavors of pumpkin puree and spices with a light, airy texture.
These pancakes aren’t only visually appealing with their vibrant orange hue, but they also offer a nutritious start to your day, packed with vitamins and fiber.
Perfect for families, brunch gatherings, or cozy mornings, they cater to both pumpkin lovers and those seeking a seasonal treat.
Cooking these pancakes offers a fun and delicious way to celebrate fall flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups (190g) |
| Baking powder | 1 tablespoon |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Pumpkin puree | 1 cup (240g) |
| Milk | 1 cup (240ml) |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Sugar | 2 tablespoons |
| Melted butter | 2 tablespoons (30g) |
| Optional toppings (e.g., maple syrup, whipped cream, nuts) | As needed |
These ingredients come together to create the fluffy and flavorful pumpkin pancakes that are perfect for a delightful breakfast or brunch experience.
Cooking Steps
- Gather and measure all ingredients precisely, ensuring you have 1 ½ cups (190g) of all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt, 1 cup (240g) pumpkin puree, 1 cup (240ml) milk, 2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons sugar, and 2 tablespoons (30g) melted butter.
- Preheat a non-stick skillet or griddle over medium heat (approximately 180 °C/350 °F) for about 5 minutes. Lightly grease the surface with a small amount of oil or melted butter as needed to prevent sticking.
- In a large mixing bowl, whisk together the dry ingredients: 1 ½ cups (190g) all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt until well combined.
- In a separate bowl, mix the wet ingredients by combining 1 cup (240g) pumpkin puree, 1 cup (240ml) milk, 2 large eggs, 1 teaspoon vanilla extract, and 2 tablespoons sugar. Whisk until smooth and uniform in texture.
- Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, gently fold the mixture until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Let the batter rest for 5-10 minutes. This allows the baking powder and baking soda to activate, ensuring fluffier pancakes.
- Using a ladle or measuring cup, pour 1/4 cup of batter onto the preheated skillet for each pancake. Cook for approximately 2-3 minutes until bubbles form on the surface and the edges appear set.
- Flip the pancakes gently and cook for an additional 2-3 minutes until golden brown and cooked through. The internal temperature should reach 70 °C (160 °F) for safe consumption.
- Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep warm while you repeat the process with the remaining batter.
- Serve warm, topped with optional ingredients such as maple syrup, whipped cream, or nuts as desired. Allow pancakes to cool slightly before serving for best flavor and texture.
Variations
- Chocolate Chip Pumpkin Pancakes: Add 1/2 cup (90g) of chocolate chips to the batter for a rich and sweet twist.
- Gluten-Free Pumpkin Pancakes: Substitute all-purpose flour with 1 ½ cups (190g) gluten-free flour blend to accommodate gluten sensitivities.
- Vegan Pumpkin Pancakes: Replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water, and use almond milk instead of regular milk for a dairy-free option.
- Spiced Apple Pumpkin Pancakes: Incorporate 1 apple (about 150g) grated and 1/2 teaspoon of allspice into the batter for a seasonal flavor enhancement.
Tips on plating and presentation
When I plate my fluffy pumpkin pancakes, I like to think about how to make them visually appealing and inviting.
I stack them high, drizzle with maple butter, and dust with powdered sugar.
Sprinkling a few pumpkin seeds on top adds a nice crunch.
A small bowl of fresh blueberries alongside brightens the plate and enhances the cozy fall vibe.
It’s all about presentation!
What other dishes can I pair it with?
As I think about the perfect pairings for my fluffy pumpkin pancakes, a few delightful options come to mind.
Crispy bacon adds a savory contrast, while a fresh fruit salad brings brightness to the plate. For a heartier touch, I often serve them with a side of scrambled eggs.
Together, these dishes create a cozy and satisfying Thanksgiving breakfast experience.
What drinks can I pair it with?
What’s a perfect drink to complement my fluffy pumpkin pancakes?
I love pairing them with a warm spiced apple cider—it heightens the pumpkin flavor beautifully.
A classic coffee, especially with a hint of cinnamon, is another favorite.
And if I’m in the mood for something festive, a light sparkling wine adds a delightful touch.
These drinks create a cozy brunch vibe!
Frequently Asked Questions
Can I Use a Different Flour for These Pancakes?
Absolutely, you can use a different flour! I’ve tried whole wheat and almond flour in pancakes before. Just adjust the liquid a bit, and you’ll still enjoy deliciously fluffy results. Happy cooking!
How Long Do Leftovers Last in the Fridge?
Leftovers in the fridge usually last about three to four days. I recommend storing them in an airtight container to maintain freshness. Just reheat when you’re ready to enjoy them again. They’ll still taste great!
What Can I Substitute for Maple Syrup?
If you need a substitute for maple syrup, I often use honey or agave nectar. You could also try brown sugar dissolved in warm water; it gives a nice sweetness without losing that syrupy texture.
Is This Recipe Suitable for Vegan Diets?
No, this recipe isn’t suitable for vegan diets. It typically contains eggs and dairy. If you want to make it vegan, I’d suggest using flax eggs and a non-dairy milk substitute instead.
Can I Make the Batter Ahead of Time?
Yes, you can make the batter ahead of time. I often mix it the night before, then just give it a stir before cooking. It saves time and makes breakfast smoother for me.