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What kind of recipe is it?
Fluffy Pumpkin-Spice Pancakes are the perfect blend of warm, comforting flavors that embody the essence of Thanksgiving.
These pancakes are light and airy, with the rich taste of pumpkin and a hint of spice, making them an inviting breakfast option for family gatherings.
Ideal for both seasoned chefs and novice cooks, they’re easy to whip up and can be enjoyed by all ages.
Cooking these pancakes not only brings festive cheer to your table but also fills the air with delightful aromas that evoke the spirit of the season.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Ground ginger | ½ teaspoon |
| Salt | ½ teaspoon |
| Granulated sugar | 3 tablespoons |
| Pumpkin puree | 1 cup (canned or homemade) |
| Eggs | 2 large |
| Milk | 1 cup |
| Vanilla extract | 1 teaspoon |
| Melted butter | ¼ cup (or vegetable oil) |
Make certain to gather all these ingredients before starting the cooking process to guarantee a smooth and enjoyable pancake-making experience!
Cooking Steps
- Prepare your mise en place by measuring out 1 ½ cups (190 g) of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ½ teaspoon of salt into a large mixing bowl. Add 3 tablespoons (38 g) of granulated sugar into the bowl as well.
- In a separate medium bowl, whisk together 1 cup (240 ml) of pumpkin puree, 2 large eggs, 1 cup (240 ml) of milk, 1 teaspoon of vanilla extract, and ¼ cup (60 ml) of melted butter (or vegetable oil) until fully combined and smooth.
- Preheat a non-stick skillet or griddle over medium heat (approximately 176–190 °C / 350–375 °F). Allow it to heat for about 5–7 minutes. To test if the skillet is ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate immediately.
- Gradually pour the wet ingredients into the dry ingredients in the large mixing bowl. Stir gently with a spatula or wooden spoon until just combined; expect some lumps. Don’t overmix, as this will affect the pancake’s fluffiness.
- Let the batter rest for about 5–10 minutes at room temperature. This resting time allows for better texture as the flour hydrates and the baking powder activates.
- Lightly grease the preheated skillet with butter or oil, ensuring you coat the surface evenly. Using a measuring cup, pour roughly 60 ml (¼ cup) of pancake batter onto the skillet for each pancake.
- Cook the pancakes for 2–3 minutes until bubbles form on the surface and the edges look slightly dry. The underside should be golden brown.
- Carefully flip each pancake using a spatula and cook for an additional 2–3 minutes until the second side is also golden brown. The pancakes should feel fluffy and spring back when gently touched.
- Remove the pancakes from the skillet and transfer them to a warm plate or a low-temperature oven (93 °C/200 °F) to keep warm while you cook the remaining batter.
- Continue cooking the pancakes in batches, ensuring to grease the skillet as needed. Adjust the heat as necessary to avoid burning.
- Allow the pancakes to cool for a minute once cooked, ensuring they’re served warm and tender.
- Serve your fluffy pumpkin-spice pancakes with your choice of maple syrup, whipped cream, or other toppings. Enjoy the aromatic spices and the warmth of the pumpkin flavor!
Variations
- Chocolate Chip Pumpkin Pancakes: Stir in 1 cup (170 g) of semi-sweet chocolate chips into the batter for a sweet, chocolatey twist.
- Vegan Pumpkin Pancakes: Replace 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, egg-free version.
- Gluten-Free Pumpkin Pancakes: Substitute 1 ½ cups (190 g) of all-purpose flour with a 1-to-1 gluten-free baking flour blend to cater to gluten sensitivities.
- Apple-Cinnamon Pumpkin Pancakes: Fold in 1 cup (120 g) of finely chopped apples and an additional ½ teaspoon of cinnamon for a seasonal fruit twist.
Tips on plating and presentation
To make your fluffy pumpkin-spice pancakes not only delicious but visually appealing, consider stacking them neatly and drizzling a warm maple syrup over the top.
Add a dollop of whipped cream or a sprinkle of cinnamon for extra flair. Finally, garnish with a few pecans or a light dusting of powdered sugar to elevate your presentation.
Enjoy serving up this festive treat!
What other dishes can I pair it with?
After you’ve plated your fluffy pumpkin-spice pancakes to perfection, you’ll want to think about what other dishes can complement this delightful breakfast.
Consider serving crispy bacon for a savory contrast, or a fresh fruit salad for a light, invigorating touch.
Add some scrambled eggs for protein, and maybe a warm cinnamon roll on the side for that extra indulgence.
Enjoy!
What drinks can I pair it with?
What drinks can really elevate your fluffy pumpkin-spice pancakes?
I love pairing them with a hot cup of spiced chai or a creamy latte, as the warmth complements the pancakes perfectly.
If you’re in the mood for something cooler, try a pumpkin-spice iced coffee.
For a festive twist, mulled cider always brings cozy vibes to the table, enhancing that Thanksgiving atmosphere!
Frequently Asked Questions
Can I Make These Pancakes Ahead of Time?
Absolutely, you can make these pancakes ahead of time! I usually whip them up the night before, then store them in the fridge. Just reheat them in the morning, and they’re ready to enjoy!
What Is the Best Way to Store Leftovers?
I store leftovers in an airtight container in the fridge. They stay fresh for up to three days. Just reheat them in the microwave or on a skillet for a quick, delicious meal!
Are There Gluten-Free Options Available?
I’ve found many delicious gluten-free options available. Just check the flour used; alternatives like almond or coconut flour work great. It’s fun experimenting with textures and flavors while ensuring everyone can enjoy the dish!
Can I Substitute Pumpkin Puree With Something Else?
Absolutely, you can substitute pumpkin puree with applesauce or mashed bananas. I’ve tried both, and they add a nice flavor while keeping the texture. Just adjust the spices to match your preferred taste!
How Do I Prevent Pancakes From Sticking to the Pan?
I prevent pancakes from sticking by preheating my non-stick pan and using enough cooking spray or a small amount of butter. I also avoid moving them until they’re nicely browned on one side. Happy cooking!