Name: Pumpkin Pancakes Recipe: Fluffy and Spiced
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1½ cups flour; 2 tbsp brown sugar; 2 tsp baking powder; 1 tsp cinnamon; 1 cup pumpkin puree; 1 cup buttermilk; 2 eggs; 3 tbsp butter; 1 tsp vanilla; Optional: Maple syrup; Suggested Pairings: Bacon (cider)

Introduction

Table of Contents

Pumpkin Pancakes are a fluffy, spiced breakfast treat, perfect for fall mornings, holiday brunches, or cozy weekends. This seasonal recipe, featuring real pumpkin puree and warm spices, delivers tender texture with autumn flavor in every bite. Presented on a white ceramic plate, optionally garnished with maple syrup and cinnamon, these Pumpkin Pancakes offer a warm, appetizing aesthetic that elevates any table. This recipe offers a simple griddle method using pantry staples, adaptable to dietary preferences, and ideal for home cooks seeking a go-to breakfast that brings seasonal, crowd-pleasing charm to any occasion.

Ingredients

For the Pumpkin Pancakes:

1½ cups all-purpose flour
2 tbsp brown sugar
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp kosher salt
1 cup pumpkin puree (canned or fresh)
1 cup buttermilk
2 large eggs
3 tbsp unsalted butter, melted
1 tsp vanilla extract

For Serving:

Optional: Maple syrup, whipped cream, pecans
Suggested Accompaniments: Bacon, coffee
Suggested Pairings: Apple cider, milk
Suggested Aesthetic: Serve on a white ceramic plate
Suggested Equipment: Nonstick griddle, ¼-cup measure

Step-by-Step Process

Whisk Dry Ingredients: In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until no lumps remain. This evenly distributes leavening and spices for a consistent rise and flavor.
Mix Wet Ingredients: In a medium bowl, whisk pumpkin puree, buttermilk, eggs, melted butter, and vanilla until smooth. The pumpkin adds moisture and subtle sweetness; buttermilk tenderizes.
Combine Gently: Make a well in the dry ingredients. Pour the wet mixture into the well. Fold with a spatula just until combined—batter will be thick and lumpy. Do not overmix; gluten development makes tough pancakes.
Rest Batter: Let batter rest 5–10 minutes at room temperature. This hydrates flour and activates leavening for fluffier results.
Preheat Griddle: Heat a nonstick griddle or skillet over medium heat (350°F if electric). Lightly grease with butter or oil. A drop of water should sizzle—this indicates the ready temperature.
Cook Pancakes: Scoop ¼ cup batter per pancake onto the griddle. Spread slightly with the back of a measuring spoon. Cook 2–3 minutes until edges look dry and bubbles form on the surface. Flip; cook 1–2 minutes until golden. Adjust the heat if browning too fast.
Keep Warm: Transfer cooked pancakes to a baking sheet in a 200°F oven. This maintains warmth without drying.
Serve: Stack 2–3 pancakes on a white ceramic plate. Drizzle with maple syrup; dust with cinnamon.

Tips for Better Pumpkin Pancakes

Don’t overmix—lumps are okay
Rest batter 5 min for fluffiness
Cook on medium heat—prevents burning
Use real pumpkin puree—not pie filling
Presented on a white ceramic plate to showcase the golden edges
Make batter the night before; refrigerate
Freeze cooked pancakes up to 2 months
Enhance aesthetic: top with candied pecans

Variations and Customization

Pumpkin Chocolate Chip: Fold in ½ cup chips.
Spiced Apple Pancakes: Add ½ cup diced apples.
Whole Wheat: Replace half the flour with whole wheat.
Gluten-Free: Use 1:1 GF flour blend.
Vegan: Use flax eggs, plant milk + vinegar.
Mini Pancakes: Use 1 tbsp batter; cook 1 min per side.
Pumpkin Waffles: Cook in a waffle iron.
Savory Pumpkin: Omit sugar; add herbs and cheese.

Storage and Serving Tips

Store cooked pancakes in an airtight container in the fridge up to 3 days.
Reheat in toaster or 300°F oven 5 minutes.
Freeze between parchment up to 2 months; reheat from frozen.
Serve warm for the best texture.
Pair with apple cider or milk to complement the spice.
Present on a white ceramic plate with garnishes for cozy, festive charm.

Nutritional Information

Based on 12 servings (1 pancake each):

Calories: 120 kcal
Total Fat: 4g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 220mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 5g
Protein: 3g
Vitamin A: 50% Daily Value
Vitamin C: 2% Daily Value
Calcium: 8% Daily Value
Iron: 6% Daily Value

Note: Values without toppings (chocolate or mini versions vary). High in comfort.

Conclusion

This Pumpkin Pancakes recipe delivers fluffy, spiced joy with tender crumb in every bite. It transforms fall squash into a breakfast favorite. Its mix-and-griddle method and warm presentation make it a go-to. The pumpkin richness and spice warmth delight every forkful. It’s sure to be a cherished recipe, loved for its seasonal, crowd-pleasing charm.