Fluffy Pumpkin Pancakes

Name: Fluffy Pumpkin Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 pancakes; double as needed.
Ingredients: 2 cups all-purpose flour; 1/4 cup light brown sugar, packed; 1 and 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 3/4 teaspoon salt; 2 teaspoons pumpkin spice; 2 large eggs, at room temperature; 1 and 1/2 cups whole milk; 1 cup pumpkin puree; 1 and 1/2 teaspoons pure vanilla extract; 1/4 cup orange juice; 2 teaspoon orange zest; butter, for the pan; Maple syrup, for serving

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
8 pancakes; double as needed.
Course
Breakfast
Cuisine
American

Fluffy Pumpkin Pancakes

Iris Warren

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Flavorful and fluffy pumpkin pancakes are best served warm with maple syrup!

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Ingredients

Servings

2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons pumpkin spice
2 large eggs, at room temperature
1 and 1/2 cups whole milk
1 cup pumpkin puree
1 and 1/2 teaspoons pure vanilla extract
1/4 cup orange juice
2 teaspoon orange zest
butter, for the pan
Maple syrup, for serving

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Instructions

In a large bowl add the flour, brown sugar, baking soda, baking powder, salt, and pumpkin spice; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, pumpkin, and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the orange juice and zest, stirring until evenly combined. Be careful not to over mix the batter.
Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with extra butter and maple syrup. See notes for freezing options.

Notes

To freeze: place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months. To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through. Recipe updated 9/4/2016