Pumpkin Pancakes

Embrace the cozy flavors of autumn with this perfect weekend breakfast. These pumpkin pancakes are warm, fluffy, and spiced to perfection, making them the ultimate comfort food for crisp morning air. Serve them stacked high with butter and maple syrup for a delightful seasonal treat.

Ingredients

1 ¼ cups all-purpose flour
1 tablespoon brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch of ground cloves
¼ teaspoon salt
1 cup pumpkin puree
1 cup milk (or buttermilk for extra fluffiness)
1 large egg
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract

Instructions

Mix Dry Ingredients: In a large bowl, thoroughly whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves (if using), and salt.
Combine Wet Ingredients: In a separate bowl, whisk the pumpkin puree, milk, egg, melted butter (or vegetable oil), and vanilla extract until the mixture is smooth and well-combined.
Blend Wet and Dry: Gently pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, fold the mixtures together only until just combined. Be careful not to overmix; it is perfectly okay if the batter remains a little lumpy.
Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil. Pour approximately ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2–3 minutes), then carefully flip the pancake and cook for an additional 1–2 minutes, or until golden brown and cooked through.
Serve: Stack the finished pancakes onto a plate and top immediately with butter, maple syrup, whipped cream, or a sprinkle of extra cinnamon for a warm, seasonal touch.

Tips for Perfect Pancakes

Don’t Overmix: Overmixing the batter develops gluten, which can lead to tough and dense pancakes. Stop folding as soon as you see the flour disappear.
Rest the Batter: Letting the batter rest for 10–15 minutes before cooking allows the baking powder to activate, resulting in lighter, fluffier pancakes.
Adjust Heat: If your pancakes are burning on the outside before the inside is cooked, your heat is too high. Adjust as necessary.

Storage and Reheating

Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, place parchment paper between individual pancakes and freeze in an airtight container or freezer bag for up to 2 months.
Reheating: Reheat pancakes in a toaster, microwave (for 20–30 seconds), or in a warm oven until heated through.

Serving Suggestions

While butter and maple syrup are classic, these pancakes also pair beautifully with:

A dollop of whipped cream and a sprinkle of toasted pecans.
A side of fresh berries (blueberries or raspberries).
A drizzle of warm caramel sauce.
A warm cup of spiced tea or a pumpkin spice latte.

Enjoy these pumpkin pancakes with a hot cup of tea or coffee for the ultimate cozy breakfast experience!