Embrace the flavors of fall with these delightful pumpkin pancakes. Perfect for a cozy breakfast or brunch, these pancakes are infused with warm spices and the rich taste of pumpkin. They are easy to make and will fill your kitchen with a wonderful aroma.
When preparing this recipe, you might need to visit the supermarket for a few specific ingredients. Pumpkin puree is essential and can usually be found in the baking aisle. Additionally, ensure you have ground cinnamon, ground ginger, and ground nutmeg on hand, as these spices are crucial for achieving the perfect flavor profile.

Ingredients for Pumpkin Pancakes Recipe
Pumpkin puree: This is the base of your pancakes, providing moisture and a rich pumpkin flavor.
Milk: Helps to create a smooth batter and adds richness.
Egg: Acts as a binder to hold the ingredients together.
Melted butter: Adds flavor and helps to keep the pancakes moist.
Sugar: Provides sweetness to balance the spices.
All-purpose flour: The main structure of the pancakes, giving them their shape and texture.
Baking powder: A leavening agent that helps the pancakes rise and become fluffy.
Ground cinnamon: Adds warmth and depth of flavor.
Ground ginger: Contributes a subtle spiciness and complexity.
Ground nutmeg: Enhances the overall spice profile with its unique flavor.
Salt: Balances the sweetness and enhances the other flavors.
Technique Tip for Perfect Pumpkin Pancakes
When combining the wet ingredients and dry ingredients, be careful not to overmix the batter. Overmixing can lead to tough and dense pancakes. Stir until the ingredients are just combined, even if there are a few lumps remaining. This ensures your pancakes will be light and fluffy.
Suggested Side Dishes
Alternative Ingredients
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative.
milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good option for those who are lactose intolerant.
large egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for a vegan option.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.
sugar - Substitute with maple syrup: Maple syrup adds natural sweetness and a hint of maple flavor.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes slightly denser.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other complementary spices, enhancing the flavor.
ground ginger - Substitute with fresh grated ginger: Fresh grated ginger provides a more intense and aromatic flavor.
ground nutmeg - Substitute with ground allspice: Ground allspice has a similar warm, spicy flavor profile.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
Alternative Recipes Similar to Pumpkin Pancakes
How to Store or Freeze Your Pancakes
- To keep your pumpkin pancakes fresh for a few days, store them in an airtight container in the refrigerator. Make sure they are completely cool before storing to prevent condensation and sogginess.
- For longer storage, freeze the pancakes. Lay them out in a single layer on a baking sheet and place in the freezer until they are firm. This prevents them from sticking together.
- Once frozen, transfer the pancakes to a resealable freezer bag or airtight container. Label the bag with the date so you can keep track of their freshness.
- When you're ready to enjoy your pumpkin pancakes, reheat them directly from the freezer. You can use a microwave, toaster, or oven. For the microwave, place a few pancakes on a microwave-safe plate and heat for about 20-30 seconds. In a toaster, simply toast them until warm and slightly crispy. For the oven, preheat to 350°F (175°C) and bake the pancakes on a baking sheet for about 10 minutes or until heated through.
- To maintain the best texture and flavor, avoid reheating pancakes multiple times. Only reheat the amount you plan to eat immediately.
- If you prefer, you can also stack the pancakes with parchment paper between each one before freezing. This makes it easier to grab just a few at a time without having to thaw the entire batch.
- For an extra touch of freshness, consider adding a pat of butter or a drizzle of maple syrup after reheating. This can help bring back some of the original moisture and flavor.
- Remember, pumpkin pancakes can be a delightful breakfast treat even after being stored or frozen, so don't hesitate to make a big batch and enjoy them over time!
How to Reheat Leftover Pancakes
Oven Method: Preheat your oven to 350°F (175°C). Place the pumpkin pancakes in a single layer on a baking sheet. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through. This method helps maintain the pancakes' fluffy texture.
Microwave Method: Place a few pumpkin pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for 20-30 seconds, checking to ensure they are heated evenly. This is the quickest method but may slightly alter the texture.
Toaster Method: If you prefer a bit of crispiness, use a toaster. Simply place the pumpkin pancakes in the toaster and toast on a low setting. Keep an eye on them to avoid burning. This method is great for a quick reheat and adds a slight crunch.
Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the pumpkin pancakes in the skillet and heat for about 1-2 minutes on each side, or until they are warmed through. This method helps retain the original flavor and texture.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pumpkin pancakes in a single layer in the air fryer basket. Heat for about 3-4 minutes, checking halfway through to ensure they are not overcooked. This method provides a quick and even reheat with a slight crisp.
Essential Tools for Making Pumpkin Pancakes
Mixing bowl: Use this to combine the pumpkin puree, milk, egg, melted butter, and sugar.
Whisk: Essential for thoroughly blending the wet ingredients together.
Another mixing bowl: Needed for mixing the dry ingredients like flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Spatula: Useful for folding the wet and dry ingredients together until just mixed.
Griddle: Ideal for cooking the pancakes evenly over medium heat.
Measuring cups: Necessary for accurately measuring the pumpkin puree, milk, and flour.
Measuring spoons: Important for measuring smaller quantities like baking powder, cinnamon, ginger, nutmeg, and salt.
Ladle or ¼ cup measuring cup: Helps in pouring the batter onto the griddle in consistent portions.
Spatula or pancake turner: Used to flip the pancakes once bubbles form on the surface.
Pastry brush: Handy for lightly greasing the griddle before cooking the pancakes.
Time-Saving Tips for Making Pumpkin Pancakes
Prepare ingredients in advance: Measure and mix the dry ingredients and wet ingredients separately the night before to save time in the morning.
Use canned pumpkin puree: Opt for canned pumpkin puree instead of making your own to cut down on preparation time.
Preheat the griddle: Turn on the griddle while you mix the batter so it's ready to go when you are.
Batch cooking: Make a double batch and freeze the extra pancakes for a quick breakfast later.
Minimal flipping: Wait until bubbles form and edges are set before flipping to avoid multiple flips and ensure even cooking.

Pumpkin Pancakes Recipe
Ingredients
Main Ingredients
- 1 cup Pumpkin puree
- 1 cup Milk
- 1 large Egg
- 2 tablespoon Melted butter
- 2 tablespoon Sugar
- 1 cup All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground nutmeg
- ½ teaspoon Salt
Instructions
- In a mixing bowl, whisk together the pumpkin puree, milk, egg, melted butter, and sugar.
- In another bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Combine the wet and dry ingredients, stirring until just mixed.
- Heat a griddle over medium heat and lightly grease it.
- Pour ¼ cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
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