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Fluffy pumpkin pancakes

20 October 2019 | Last Updated: 23 October 2019

Delicate and fluffy orange-hued pancakes made with pumpkin puree and pumpkin pie spice in 1 bowl. These delicious fluffy pumpkin pancakes are a part of our regular breakfast rotation right now. They taste like small fluffy pieces of pumpkin pie! Don’t let the pumpkin season come to an end before trying them.

maple syrup is being poured over pumpkin pancakes stack
pumpkin pancakes

Ingredients – what you’ll need:

  • Pumpkin puree – you can use homemade or canned pumpkin puree. When making your own pumpkin puree make sure it’s not too watery. If it is you can cook it until it’s thicker or strain it through a cheesecloth. I used homemade pumpkin puree, canned pumpkin puree is not sold in Austria! Don’t use pumpkin pie filling – it’s already sweetened and spiced.
  • Pumpkin pie spice – you can also make your own pumpkin pie spice or use a gingerbread spice mix.
  • Buttermilk – it makes light and fluffy pancakes and its slightly acidic taste adds a delicious tang to the pancakes. I haven’t tested popular buttermilk substitutes (milk mixed with vinegar or lemon juice) with this recipe. Substituting buttermilk with sour cream or yogurt thinned out with milk would probably be ok, but as I said, I haven’t tested it.
  • Butter vs clarified butter for cooking the pancakes: I prefer to use clarified butter, it tastes almost the same as the regular butter but doesn’t burn so quickly. When using regular butter add it immediately before adding the batter and wipe it off after cooking each batch of the pancakes. The pancakes can also be cooked oil-free on a non-stick pan but I think they taste much much better when cooked with butter.
  • Sugar – you can use granulated sugar or light brown sugar but the latter adds better, caramel taste to the pancakes. For a healthier version, you can swap the sugar for xylitol.
  • It would be best if the ingredients were at room temperature but if you don’t want to wait for the pancakes will turn out just fine.
  • Chocolate chips would be a great addition! Add them to the batter when it’s already in the pan (sprinkle on each pancake then flip over).
pumpkin pancakes ingredients

General tips for cooking pancakes:

  • Don’t make big pancakes. Add 1 heaped tablespoon of batter for each pancake. At first, it will look like the pancakes will be very small but they will increase their volume pretty quickly. Large pancakes are a little harder to flip over.
  • The pan must be well-heated or the pancakes will soak up the fat and be flat and dense instead of light and fluffy.
  • The most important thing is to cook the pancakes over medium-low heat. It’s setting 2/6-3/6 on my stovetop. The pancakes need time to be cook before you try to flip them. If you will do it too soon you won’t be able to flip them over. If you cook the pancakes over too high heat they will just burn on the outside and be not cooked through in the middle.
  • Use an electric griddle or two pans to make these pancakes quicker.
  • How to keep the pancakes warm: keep them on a heat-proof plate in the oven at 80°C / 175°F.

What to serve with pumpkin pie pancakes:

I like them most with maple syrup and apple or plum sauce. This caramelized plum and cranberry sauce would also be a great addition (I have the recipe for this sauce in this post: Kaiserschmarren recipe – Austrian torn pancake).

Easy pumpkin pancakes – step by step:

How to store and reheat buttermilk pumpkin pancakes:

Freshly cooked pancakes taste best but reheated ones are also very good. Store them in the fridge in a tightly-closed container or wrapped in plastic foil. Rewarm them in a pan or in the oven.
It’s not possible to store the pancake batter and make it ahead. Baking soda and buttermilk react with each other you need to cook the pancakes so quickly as possible. If you left the batter for too long (30 minutes and above) the pancakes won’t be light and fluffy. Baking powder loses its activity after some time.

Other pancake recipes you may like:

What you can do with leftover pumpkin puree:

Fluffy pumpkin pancakes

Delicious orange-hued pancakes made with pumpkin puree and pumpkin pie spice in 1 bowl.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 552kcal
Author Aleksandra

Ingredients

wet ingredients:

  • 2 large eggs
  • 3/4 cup pumpkin puree 6oz/170g
  • 1 cup + 1.5 Tbsp buttermilk 9oz/260g
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 Tbsp light brown sugar 4 oz/120g, or granulated sugar or xylitol
  • 1 tablespoon coconut oil or melted butter

dry ingredients:

  • 1 3/4 cup flour 7.5oz/215g
  • 1.5 teaspoons pumpkin pie spice or gingerbread spice mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt

additionally:

  • clarified butter or regular butter, for cooking the pancakes

to serve:

  • maple syrup
  • apple sauce or plum sauce

Instructions

  • Add all the wet ingredients into a medium bowl (eggs, pumpkin puree, buttermilk, vanilla extract, sugar, and coconut oil/butter). Whisk until combined.
  • Place a fine-mesh strainer over the bowl, add the dry ingredients to the strainer (flour, baking powder and soda, pumpkin pie spice and salt). Sift the ingredients into the bowl.
  • Whisk until just combined. Don’t overmix the batter! Small lumps are ok.
  • Heat a small amount of clarified butter in a non-stick pan over medium-low leat. Scoop 1 heaped tablespoon of batter for each pancake into skillet. Cook over medium-low heat until light brown at the bottom. When you'll see bubbles on top of the pancakes flip over and cook only briefly on the other side until golden.
  • Transfer the cooked pancakes onto a plate lined with kitchen towels. Repeat with the remaining batter.
  • Serve the pancakes with maple syrup and apple and plum sauce.
  • Enjoy!

Notes

  • Tips for cooking perfect pancakes:
    – Don’t make large pancakes. They will increase its volume pretty quickly. Large pancakes are a little harder to flip over.
    – The pan must be well-heated or the pancakes will soak up the fat.
    – The most important thing is to cook the pancakes over medium-low heat. The pancakes need time to be cook before you try to flip them. If you will do it too soon you won’t be able to flip them over. If you cook the pancakes over too high heat they will just burn on the outside and be not cooked through in the middle.
  • Pumpkin puree: you can use canned or homemade pumpkin puree. When making your own pumpkin puree make sure it’s not too watery. If it is you can cook it until it’s less watery or strain it through a cheesecloth. Don’t use pumpkin pie filling.
  • Butter vs clarified butter for cooking the pancakes: I prefer to use clarified butter, it tastes almost the same as the regular butter but doesn’t burn so quickly. When using regular butter add it immediately before adding the batter and wipe it off after cooking each batch of the pancakes.
  • How to keep the pancakes warm: keep them on a heat-proof plate in the oven at 80°C / 175°F.
  • Calories count = 1/3 of the recipe (this is only an estimate).

Nutrition

Calories: 552kcal
Course Breakfast
Cuisine American, international
Keyword fall, pumpkin pancakes, pumpkin pie pancakes

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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