Pumpkin Pancake Recipe
User Reviews
5
Pumpkin Pancake Recipe
Description
The Pumpkin Pancake Recipe combines pantry staples and pumpkin puree with a measured blend of baking powder, baking soda, and spices including cinnamon and pumpkin pie spice. These ingredients provide leavening and a characteristic autumnal flavor. The mix of buttermilk and milk creates a batter with balanced acidity and moisture, resulting in pancakes with a soft yet fluffy texture once cooked on a griddle or skillet. The batter’s thickness requires spreading for even cooking and results in pancakes that develop a gently browned surface while remaining soft inside.
Serving these pancakes with butter, maple syrup, or whipped cream enhances their natural sweetness and spice. They are well suited for a hearty breakfast or brunch offering seasonal flavor. Using oil or butter in the cooking pan aids in achieving a pleasant golden crust and prevents sticking.
The recipe notes recommend storing leftovers in an airtight container in the refrigerator for up to five days, preserving freshness for next-day enjoyment.
Ingredients
- 2 cups all-purpose flour white whole wheat or whole wheat pastry flour can also be used
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon more can be used for a stronger cinnamon flavor
- 2 teaspoons pumpkin pie spice more can be used for a stronger pumpkin spice flavor
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 cup pumpkin puree canned; or pumpkin
- 3 tablespoon brown sugar measured packed not loose
- 1 large egg
- 2 tablespoon vegetable oil
- oil optional, but helps gives pancakes a great flavor and appearance, or butter, for pan
Instructions
- Combine flour, baking powder, baking soda, spices and salt. Stir to combine.
- Add buttermilk, milk and pumpkin, stir to combine. Add brown sugar, egg and oil and stir just until combined. Batter may be thick and somewhat lumpy. Let batter sit 1-2 minutes to develop air bubbles.
- Preheat a skillet or griddle to medium heat. Lightly coat pan with oil or butter if desired (this is recommended).
- Scoop batter, approximately 1/4 cup at a time (an ice scream scoop works great for this), onto the skillet or griddle. The batter will be thick and you will need to use your scoop or spoon to help spread the batter out a bit.
- When bubbles start to appear on surface and edges of pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once.
- Serve with butter, maple syrup, whipped cream or pumpkin maple topping.
Notes
- Store leftover pancakes in an airtight container such as a Ziplock bag in the refrigerator to keep them fresh for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 51mg | 17% |
| Sodium | 707mg | 29% |
| Potassium | 653mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 9740IU | 195% |
| Vitamin C | 3mg | 3% |
| Calcium | 308mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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