Fluffy Pumpkin Pancakes for a Cozy Breakfast

If you’re looking for a cozy breakfast idea this fall, these pumpkin pancakes are the perfect choice. Made with simple ingredients like all-purpose flour, pumpkin puree, warm spices, and brown sugar, this recipe delivers fluffy pancakes with a hint of autumn flavor. The combination of cinnamon and nutmeg gives them just the right amount of spice, while the pumpkin puree adds moisture and richness.

This pumpkin pancake recipe is quick and easy to make, making it a great option for busy mornings or a relaxed weekend breakfast. Serve them warm with whipped cream, maple syrup, and a sprinkle of chopped walnuts for a complete and satisfying meal. Whether you’re cooking for family or just treating yourself, these homemade pancakes are sure to be a fall breakfast favorite.

Reasons why you’ll love this recipe♡

• Quick and Easy: This recipe is simple to follow and can be made with basic pantry ingredients, perfect for busy mornings or last-minute breakfasts.
• Customizable Toppings: From whipped cream and maple syrup to chopped walnuts, you can easily adapt the toppings to suit your taste.
• Family-Friendly: These pancakes are a hit with both kids and adults, making them an ideal choice for a comforting and seasonal breakfast everyone will enjoy.

Ingredients you’ll need for this recipe

Pancakes

Topping

Step by Step Guide

In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and sugar by whisking them together.

In a separate bowl, whisk together the pumpkin puree, milk, egg, and melted butter until fully blended.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Preheat a non-stick skillet or griddle over medium heat and lightly coat it with butter or cooking spray.

Using a cookie scoop or small ladle, pour spoonfuls of batter onto the skillet to create small pancakes, about 3-4 inches in diameter.

Cook for 2-3 minutes on each side, or until the pancakes are golden brown and cooked through.

Serve the pumpkin pancakes warm, topped with maple syrup, whipped cream, and a sprinkle of chopped walnuts.

Recipe FAQ

Q: Can I use canned pumpkin puree?
A: Yes, canned pumpkin puree works perfectly. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which contains added sugar and spices.

Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend includes xanthan gum or another binding agent.

Q: Can I use a milk substitute?
A: Absolutely! Almond milk, oat milk, or soy milk can be used in place of regular milk.

Q: What if I don’t have ground nutmeg?
A: You can leave it out or substitute it with a pinch of allspice or extra cinnamon.

Q: Can I make these pancakes without eggs?
A: Yes, you can replace the egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).

Q: Can I double the recipe?
A: Yes, this recipe can be easily doubled or halved to fit your needs.

Q: What’s the best way to cook these pancakes?
A: Use a non-stick skillet or griddle sprayed with cooking spray or lightly greased with butter, and cook over medium heat for the best results.

Q: How do I know when to flip the pancakes?
A: Flip the pancakes when bubbles form on the surface and the edges look set, usually after 2-3 minutes.

Q: Can I make the batter ahead of time?
A: It’s best to use the batter right away, as the baking soda and baking powder start working immediately. However, you can mix the dry and wet ingredients separately and combine them just before cooking.

Q: Can I freeze leftover pancakes?
A: Yes, you can freeze cooked pancakes. Let them cool completely, stack them with parchment paper in between, and store them in an airtight container or freezer bag.

Q: How do I reheat frozen pancakes?
A: Reheat frozen pancakes in the microwave, toaster, or oven until warmed through.

Q: Can I add mix-ins to the batter?
A: Yes, chocolate chips, chopped nuts, or dried cranberries can be added for extra texture and flavor.

Q: Why are my pancakes not fluffy?
A: Overmixing the batter can make the pancakes dense. Stir until just combined, leaving some small lumps in the batter.

Q: What’s the best topping for these pancakes?
A: Maple syrup, whipped cream, and chopped walnuts are classics, but you can also try caramel sauce, yogurt, or fresh fruit.

Q: How long do these pancakes stay fresh?
A: They’re best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat before serving for the best texture.