Pumpkin Pancakes are light and fluffy, made with pumpkin puree and a touch of spices. A nice hearty way to start off your day.
It is fall which means that it is pumpkin season. If you have never had pumpkin pancakes you really need to make them. This is the perfect breakfast to have your family wake up to let’s say on Thanksgiving morning.
But don’t stop at fall, they are so good you will be making them all year round. Mike always tells me that these are the best pancakes, whenever I make them. I totally agree with him.
We love to have them for breakfast, but they are a great idea for dinner or maybe even lunch. Plus pancakes are so easy to make too.
- Don’t overbeat the batter. Mix just enough to combine the wet ingredients with the dry ingredients. If you have a few lumps, don’t worry, that is fine.
- Use pumpkin puree and not pumpkin pie filling
- Cook pancakes over medium heat. To test if the skillet/griddle is ready to start cooking drop a few drops of water on the skillet/griddle. If the water bounces and sputters you are ready to start cooking.
- Lightly grease the skillet/griddle with butter or oil. Do this between each batch.
- Flip the pancakes only once. Cook 2 to 3 minutes, until bubbles appear and start to break. Flip over and cook another 2 minutes or until browned on the other side.
- Serve with your favorite syrup.
- If you have leftovers they can be stored in the refrigerator for a day or two
- What is the best way to reheat pancakes? I like to heat them in the microwave until the desired temperature. To me, they taste just like they did when they were first made. Other ways to reheat is to heat them in a skillet or bake them in the oven until the desired temperature.
Steps for making Pumpkin Pancakes
In a large bowl combine the flour, sugar, baking powder, salt, and spices.
In another bowl combine the milk, pumpkin puree, beaten egg yolks, and oil. Beat the egg whites with an electric mixer until stiff.
Add the wet ingredients to the dry ingredients stirring just until the flour is moistened. Add the beaten egg whites and fold in.
Heat the skillet/griddle on medium heat. Once it is heated, lightly grease with butter or oil.
Pour about 1/3 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes (until bubbles form and break) and flip, cook for about another 2 minutes.
Repeat step five until all the pancakes are done.
Check out these other pumpkin recipes:
- 1 1/3 cup flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 cup milk
- 1/2 cup pumpkin puree
- 2 large eggs
- 2 tablespoons oil
- In a large bowl combine the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves
- In another bowl combine the milk, egg yolks, pumpkin, and oil.
- Beat the egg whites with an electric mixer until stiff in another bowl.
- Add the wet ingredients to the dry ingredients and mix with a spoon until the flour is moistened.
- Add the beaten egg whites and gently fold in.
- Heat a skillet/griddle over medium heat. When the skillet/griddle is hot lightly grease with butter or oil
- Pour about 1/3 cup for each pancake. Cook for 2 to 3 minutes or until bubbles form and break. Flip and cook for 1 or 2 minutes or until the bottom of the pancake is lightly browned
- Use puree pumpkin for the recipe and not pumpkin pie filling.
- One of the most important rules when making pancakes is not to overbeat the batter.
- To test if the skillet/griddle is ready to start cooking drop a few drops of water on the skillet/griddle. If the water bounces and sputters you are ready to start cooking.
- Leftover pancakes can be store in the refrigerator for 2 to 3 days.
- For easy reheating use the microwave and heat until desire temperature.