Every fall, as the leaves begin to turn shades of amber and the air gets that crisp touch, my mind drifts back to my childhood. I remember the weekends at my grandmother’s house, where the scent of freshly baked goods wafted through the air every morning. Among all the delightful treats she made, her Pumpkin Pancakes stood out the most. They were the epitome of comfort on a chilly morning.
Years later, during a trip to Vermont with my family, I was reintroduced to these pancakes at a quaint bed and breakfast. The taste instantly took me back to those cherished memories. Since then, I’ve made it a tradition to prepare these pancakes for my family and neighbors, sharing the warmth and love that I felt during those days. Now, I’m excited to share this recipe with you, hoping it brings the same joy to your home.
How to Prepare Pumpkin Pancakes
Ingredients for Pumpkin Pancakes
- 1 1/2 cups of fresh milk
- 1 cup of organic pumpkin puree
- 1 farm-fresh egg
- 2 tablespoons of vegetable oil
- 2 tablespoons of distilled vinegar
- 2 cups of whole wheat flour
- 3 tablespoons of organic brown sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground allspice
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of sea salt
- Non-stick cooking spray
Directions for Pumpkin Pancakes
- Start by assembling all the ingredients in one place.
- In a spacious bowl, mix together milk, pumpkin puree, egg, oil, and vinegar until they blend seamlessly.
- In a separate mixing bowl, combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Gradually add this dry mixture to the pumpkin mixture, stirring gently until just incorporated.
- Preheat a griddle or skillet over medium-high heat and lightly spray with cooking spray.
- For each pancake, pour about 3 to 4 tablespoons of the batter onto the hot surface, spreading it slightly with the back of a spoon.
- Cook until you see tiny bubbles forming on the surface, which should take around 2 minutes.
- Gently flip the pancake and cook for an additional 2 minutes or until it turns a lovely golden brown.
- Continue this process with the remaining batter.
- Once done, serve these fluffy pancakes warm with your favorite toppings and enjoy the taste of autumn!
What can I use as a substitute for pumpkin puree?
You can use butternut squash or sweet potato puree as a substitute for pumpkin puree. Both options will give a slightly different flavor but will still be delicious.
Can I make these pancakes gluten-free?
Yes, you can substitute the whole wheat flour with a gluten-free flour blend. Ensure you check the consistency of the batter and adjust the liquid ingredients if necessary.
How can I store leftover pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to a month. Just reheat in a toaster or oven when ready to eat.
Can I add chocolate chips or nuts to the batter?
Absolutely! Feel free to add chocolate chips, nuts, or even blueberries to the batter for an extra touch of flavor and texture.
What toppings go well with pumpkin pancakes?
Maple syrup, whipped cream, fresh fruits, and a sprinkle of cinnamon or nutmeg are all excellent choices. You can also drizzle with honey or spread some almond butter for a richer taste.
Why are my pancakes not fluffy?
Ensure you don’t overmix the batter, as this can make the pancakes dense. Also, check the freshness of your baking powder and baking soda, as expired leavening agents can affect the rise of the pancakes.
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin. Just roast or steam the pumpkin until tender, then puree it in a blender or food processor until smooth.
How do I know when it’s time to flip the pancakes?
When you start to see small bubbles forming on the surface of the pancake and the edges look set, it’s time to flip. The bottom should be golden brown.
Can I make the batter ahead of time?
Yes, you can prepare the batter a night before and store it in the refrigerator. However, you might need to adjust the consistency with a little milk before cooking, as the batter may thicken overnight.
Are these pancakes suitable for vegans?
To make these pancakes vegan, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use almond or soy milk instead of regular milk.
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- cooking spray
- Gather all ingredients.
- Stir milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.
- Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk just until combined.
- Spray a griddle or frying pan with cooking spray; heat over medium-high heat.
- 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.
- Serve hot and enjoy!