There’s nothing more comforting than pumpkin pancakes on a crisp morning. Soft, fluffy, and lightly spiced, these pancakes combine the natural sweetness of pumpkin with warm cinnamon and optional spice blends, making them the perfect fall breakfast—or any time you crave a cozy treat. Served with maple syrup, chocolate, or a dollop of yogurt, they’re easy to make and irresistibly delicious.
What Are Pumpkin Pancakes?
Pumpkin pancakes are a variation of classic pancakes, enriched with pumpkin puree and warm spices. They are moist, tender, and full of flavor, thanks to the addition of Greek yogurt and a touch of brown sugar. This recipe uses a combination of flour and potato starch for lightness, resulting in a stack of fluffy pancakes that pair perfectly with maple syrup or chocolate.
Why Everyone Will Love This Recipe
- Perfectly Fluffy: Potato starch and Greek yogurt help create tender, soft pancakes.
- Naturally Sweet and Spiced: Pumpkin and cinnamon provide a cozy, autumnal flavor.
- Easy to Make: Simple ingredients come together in one bowl for quick preparation.
- Customizable Toppings: Top with maple syrup, chocolate, nuts, or fresh fruit.
- Family-Friendly: A fun and wholesome breakfast that kids and adults will enjoy alike.
Tips for the Best Pumpkin Pancakes
- Use Fresh Pumpkin Puree: Homemade puree or high-quality canned pumpkin enhances flavor.
- Don’t Overmix: Fold the dry ingredients gently into the wet mixture to keep pancakes light.
- Medium Heat: Cooking over medium heat ensures pancakes cook through without burning.
- Optional Spices: Nutmeg, cloves, or ginger can add an extra warm, autumnal flavor.
- Keep Warm: If making a large batch, keep cooked pancakes warm in a low oven (about 200°F) until ready to serve.
How to Store Pumpkin Pancakes
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick pan or microwave before serving to restore their soft, fluffy texture.
How to Freeze Pumpkin Pancakes
Pumpkin pancakes freeze beautifully. Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 1 month. Reheat in a toaster, oven, or pan for a quick breakfast or snack.
Ingredients
How to Make Pumpkin Pancakes
Combine the Wet Ingredients: In a large bowl, mix the pumpkin puree, Greek yogurt, milk, melted butter, and eggs until smooth and well combined.
Combine the Wet Ingredients: In a large bowl, mix the pumpkin puree, Greek yogurt, milk, melted butter, and eggs until smooth and well combined.
Add the Dry Ingredients: Stir in the brown sugar, flour, potato starch, cinnamon, optional spice mix, and baking powder. Mix gently but quickly to avoid overworking the batter, which can make pancakes tough.
Add the Dry Ingredients: Stir in the brown sugar, flour, potato starch, cinnamon, optional spice mix, and baking powder. Mix gently but quickly to avoid overworking the batter, which can make pancakes tough.
Cook the Pancakes: Heat a small amount of butter in a nonstick pan over medium heat. Pour spoonfuls of batter into the pan and cook until bubbles form on the surface, about 2–3 minutes. Flip carefully and cook the other side until golden brown.
Cook the Pancakes: Heat a small amount of butter in a nonstick pan over medium heat. Pour spoonfuls of batter into the pan and cook until bubbles form on the surface, about 2–3 minutes. Flip carefully and cook the other side until golden brown.
Serve Warm: Stack the pancakes and drizzle generously with maple syrup or top with chocolate, yogurt, or fresh fruit. Enjoy immediately for the best texture and flavor.
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