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Pumpkin Pancakes

4

25 min

Pumpkin Pancakes

Pumpkin Pancakes Photo 1

Category

Cake Recipes

Time

25 min

Serving

6 persons

Calories

278

Rating

4.00★ (3)

Cuisine

Author: Victoria Bailey
Pumpkin pancakes are good in any season but are perfect to warm you up on cold winter mornings. You can use either canned or cooked fresh pumpkin.

Ingredients

  • milk: 1.5 cups
  • pumpkin puree: 1 cup
  • egg: 1 piece
  • vegetable oil: 2 Tbsp
  • vinegar: 2 Tbsp
  • all-purpose flour: 2 cups
  • brown sugar: 3 Tbsp
  • baking powder: 2 tsp
  • baking soda: 1 tsp
  • ground allspice: 1 tsp
  • ground cinnamon: 1 tsp
  • ground ginger: 0.5 tsp
  • salt: 0.5 tsp
  • cooking spray: 0 piece

Metric Conversion

Stages of cooking

Pumpkin Pancakes Photo 21
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Pumpkin Pancakes Photo 5 4
  1. Stir together milk, pumpkin, egg, oil, and vinegar in a large bowl until well combined.
    Pumpkin Pancakes Photo 2
  2. Whisk together flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl. Add to pumpkin mixture; whisk just until combined.
    Pumpkin Pancakes Photo 3
  3. Spray a griddle or frying pan with cooking spray; heat over medium-high heat.
    Pumpkin Pancakes Photo 4
  4. Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon. Cook until small bubbles appear, about 2 minutes. Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter.
    Pumpkin Pancakes Photo 5

History of the Pumpkin Pancakes:

Pumpkin pancakes have been a popular breakfast dish in the United States for many years. The use of pumpkin in breakfast recipes dates back to the early American colonies when pumpkins were a staple food for the Native Americans. The first recipe for pumpkin pancakes appeared in the Fannie Farmer Boston Cooking School Cookbook in 1896. Since then, pumpkin pancakes have become a beloved fall and winter breakfast treat.

Tips and Tricks for Pumpkin Pancakes Recipe:

  1. Make sure your pumpkin puree is smooth and free of any lumps. This will ensure a smooth batter and a fluffy pancake.

  2. When mixing the ingredients, be careful not to overmix the batter. Overmixing can result in tough and dense pancakes.

  3. Use a non-stick pan or griddle to prevent the pancakes from sticking.

  4. If you want extra-fluffy pancakes, separate the eggs and whip the egg whites until they form stiff peaks. Fold the egg whites into the batter just before cooking.

  5. For a gluten-free version of this recipe, use gluten-free all-purpose flour.

Tips for presenting the dish:

  1. Serve the pancakes hot off the griddle with a dollop of whipped cream or a drizzle of maple syrup.

  2. For a more festive presentation, sprinkle some chopped nuts or cinnamon sugar over the pancakes before serving.

  3. You can also top the pancakes with a spiced apple compote or caramel sauce for a more indulgent treat.

  4. To add some protein to the dish, serve with a side of bacon or sausage.

  5. These pancakes are perfect for a cozy breakfast in bed or a lazy weekend brunch with friends and family. Enjoy!

Canned vs. Fresh Pumpkin

This recipe calls for a cup of pumpkin puree. Whether you use canned or fresh pumpkin is up to you! If you opt for the fresh route, read all about How to Make Pumpkin Puree From Fresh Pumpkins.

Pumpkin Pancake Additions

Optional mix-ins include semisweet or white chocolate chips, chopped walnuts, or chopped pecans. You could also add vanilla to the batter for a little extra warmth or substitute pumpkin pie spice for allspice, cinnamon, and ginger.

Top these pumpkin pancakes with maple syrup, whipped cream, or homemade apple butter for an extra dose of autumnal flavor.

Can You Freeze Pumpkin Pancakes?

Yes, you can freeze pumpkin pancakes. Flash freeze them on a baking sheet, then transfer them to a freezer-bag labeled with the date. Freeze for two months. Reheat in the toaster, in the microwave, or in the oven.

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