These pumpkin pancakes, which are seasoned with cinnamon, ginger, and nutmeg, are the ideal warm breakfast option for mornings when the temperature is low. Enjoy with a cup of coffee and some maple syrup!
For a warm and comforting meal on a chilly morning, pumpkin pancakes are the ideal choice. In addition to being moist, fluffy, and warmly spiced, they are begging to have a drizzle of maple syrup drizzled on top of them. And when you add a cup of coffee to the mix, what more could you possibly want on a Sunday in the fall?
Just a little bit, if you ask me! During the course of this season, I want to make this pumpkin pancake recipe several times, and I hope that you will do the same. Made with simple ingredients that are found in the cupboard, it is festive, tasty, and easy to make. You are going to simply like it if you are a proponent of autumnal tastes.
What You Will Need to Have in Order to Make Pumpkin Pancakes
To prepare this recipe for pumpkin pancakes, you will need the following ingredients:
Puree made from pumpkin, of course! When I make this dish, I normally use pumpkin puree from a can, but if you would rather use fresh pumpkin puree, that is perfectly OK as well! Using my instructions, you will be able to create pumpkin puree.
If you want to prevent putting too much flour into your measuring cup, then you should spoon and level the all-purpose flour.
These three ingredients—baking powder, baking soda, and an egg—are responsible for the pancakes’ delightfully airy and light texture.
Milk made from almonds, or any other kind of milk you want, such as oat milk or dairy milk will do.
Pancakes are sweetened with brown sugar, which also imparts a taste that is reminiscent of molasses.
To get a warm, spicy depth of taste, cinnamon, ginger, nutmeg, and vanilla essence are the ingredients to use. Should you so choose, you may substitute an equivalent quantity of pumpkin pie spice for the cinnamon, ginger, and nutmeg in the recipe.
You will add some of the melted butter or coconut oil to the pancake mixture in order to make it more rich, and you will use more of it in order to grease the pan.
And a dash of sea salt, which will bring out the full range of tastes!
Here’s How to Make Pancakes with Pumpkin
Putting together this recipe for pumpkin pancakes is a breeze!
To get started, take two separate mixing bowls and combine the dry ingredients in one of them, while the liquid components are in the other. When you add the almond milk to the other wet ingredients, it is important to make sure that it is allowed to reach room temperature. It is possible for the butter or coconut oil to harden in the batter if it has been chilled in the refrigerator.
Utilizing a rubber spatula to combine the moist and dry components of the composition
Pour the liquid components into the mixture that contains the flour. Make use of a spatula to integrate them, stirring them together until the batter is almost completely incorporated. Just a few bumps are ok!
In a mixing basin, using a rubber spatula, combine the batter for the pumpkin pancakes.
Put the pancakes in the oven next. While the heat is medium-low, heat a skillet that does not stick. Apply some oil or butter to it and brush it on while it is heated.
Take the batter and pour it onto the skillet in increments of one-third cup for each pancake, working in batches as required. The pancakes should be cooked until bubbles appear in the batter and the bottoms of the pancakes are golden brown. After that, turn the pancakes and continue cooking them until they are puffed up, cooked all the way through, and golden brown on both sides.
At long last, have fun! In the event that you so wish, you may garnish the pumpkin pancakes with toasted nuts and drizzles of maple syrup. Additional recommendations for serving may be found below.
NOTES ON RECIPE
Add the mix-ins. The addition of chopped nuts or chocolate chips by folding them into the batter of these pumpkin pancakes makes them a great treat.
If necessary, adjust the temperature. If the pancakes are browning on the outside more quickly than the middles are cooked through, reduce the heat to a lower setting. Typically, I begin by setting my heat to a medium-low setting. However, as the cooking process progresses, I lower the temperature to a low setting since my pan is beginning to retain heat.
The oven should be used to keep early batches warm. It is quite probable that you will need to cook these pumpkin pancakes in batches, regardless of whether or not you have a really big griddle. When you are ready to serve the pancakes, lay the early batches on a big plate or baking sheet so that they may remain warm until you are ready to serve them. Wrap them in aluminum foil and place them in an oven preheated to 200 degrees Fahrenheit until you have finished cooking the last batch.
Freeze the surplus items. These pumpkin pancakes store well in the freezer! Put them in a freezer bag or another container that is airtight, and you may freeze them for up to three months. Put them in the microwave for a few seconds to thaw them out.
a recipe for pumpkin pie pancakes
The Proper Way to Display Pumpkin Pancakes
Always be sure to serve these pumpkin pancakes with maple syrup, as the sweetness of the syrup, which is similar to caramel, really brings out the taste of the pumpkin spice. It is impossible to make a mistake with any of the following toppings if you would want to add another one:
- Pecans that have been chopped and roasted
- Apples with cinnamon as butter
- Yogurt is Greek.
The meal may be finished off with a cup of coffee or a pumpkin spice latte for a straightforward breakfast on the weekend. To make the pancakes suitable for a bigger breakfast, you may serve them with scrambled eggs or a frittata and fresh fruit that is in season. Do you want more recipes for brunch? Take a look at these 51 of the best ideas for brunch!
