Perfect Pumpkin Pancakes – No Box Mix Required!
After many requests, I’m finally sharing a pumpkin pancake recipe. As many of you know, pumpkin is not one of my favorite ingredients, which can make taste-testing pumpkin recipes a challenge. Luckily I have Zach, who loves anything pumpkin and takes his job as taste tester very seriously. So seriously, in fact, that he’s eaten these pancakes pretty much every morning this month! If you’re a pumpkin lover like he is, I think you’ll love them too! This recipe takes a few notes from my well-loved buttermilk pancakes. They’re equally thick and fluffy, slightly more dense, and of course, sprinkled with just enough spice to be perfectly festive. Pumpkin pancakes take only 20 minutes to make, which means you can simultaneously bake a batch of bacon in the oven while you’re flipping for one hearty, fall flavored breakfast. Let’s get cooking!
What You Need to Make Pumpkin Pancakes
Besides pumpkin, this pancake recipe uses common ingredients you should already have on hand:
Butter. Use unsalted, and melt it before you start anything else, that way it has time to cool. Flour. Plain, all-purpose flour works best here. Don’t use self-rising flour, since we add our own leavening agents.Sugar. I use light brown sugar, which has a subtle flavor that complements the pumpkin and spices really well. If you don’t have it, you can follow my instructions for how to make brown sugar.Baking powder and baking soda. The combination of both leaveners makes these pumpkin pancakes both thick and fluffy! Spices. I use the same blend of spices that I used in my pumpkin spice recipe to give this pumpkin pancake recipe a warm, cozy, and distinctly fall flavor. Milk. Unlike my regular pancake recipe, I don’t use buttermilk in my pumpkin pancakes, because I found it made them to be too dense and heavy (plus we didn’t need the added flavor, we’re getting plenty from the pumpkin spice!). If you want to use buttermilk, you can, but I prefer the results from using just regular whole milk.Pumpkin. Use canned pumpkin and make sure it is 100% pumpkin puree (check the ingredients!) and that it is not “pumpkin pie filling”. Besides flavor, pumpkin provides a ton of moisture. To compensate, we use a reduced amount of liquids compared to what would normally be in pancakes.
SAM’S TIP: Do not over-mix your pancake batter! Be gentle when combining your wet and dry ingredients, and only mix until just combined. If you still see a few flour streaks in your batter, that’s fine! Not too sweet, my pumpkin pancakes pair just as well with whipped cream as they do maple syrup, and they can handle a handful of nuts or chocolate chips tossed in the batter, too. For an extra-indulgent twist, you could even drizzle them with salted caramel sauce before serving!
How to Make Pumpkin Pancakes
SAM’S TIP: Because this batter is thick, it can tend to form a dome in the center of the pancake when added to the pan. Make sure to use your spatula or the back of a spoon to smooth that dome out so the pancake cooks evenly; otherwise, you may end up with raw centers. Enjoy!
More Recipes You Might Like
Pumpkin SconesBaked Pumpkin DonutsPumpkin MuffinsPumpkin Coffee Cake
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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