The perfect pumpkin pancakes that rise up tall, light and fluffy with just the right amount of spice ~ they’re my favorite pancakes ever.
One of the most compelling reasons to go out to breakfast in fall and winter is for the pumpkin pancakes. But what if you could recreate that same experience right in your own kitchen, in your fuzzy slippers? I’d call that a big win.
These pumpkin pancakes are light and fluffy, but nice and thick ~ no thin crepey pancakes here.
The spice is assertive but not overpowering.
I use maple sugar for an extra flavor punch, but you can use brown sugar.
The batter sits well, so nobody has to rush out of bed…
tips for making pancakes an easier lift in the am
PREP AHEAD: mix the dry ingredients and the wet ingredients separately the night before. Makes it super easy in the morning.
MAKE YOUR OWN PANCAKE MIX: mix up your dry ingredients and pack in zip lock baggies.
This way all you have to do is whisk together the wet ingredients and you’re off to the races!
GRIDDLE THEM UP! If you love to make pancakes for the family consider investing in a stove top griddle, or an electric griddle. Look for one with a large cooking surface.
SHEET PAN PANCAKES: try one of my sheet pan pancake recipes.
FREEZING: Yes you can freeze these pancakes: cool them on a wire rack then flash freeze on a parchment lined baking sheet in the freezer until solid. Then pack them airtight in zip lock baggies (separate layers with parchment.) Reheat in the toaster!
GLUTEN FREE: Use a good 1-to-1 gluten-free flour blend in place of the all-purpose flour for perfectly fluffy gluten-free pumpkin pancakes.
WHOLE GRAIN: Swap in whole wheat, white whole wheat, or part buckwheat flour for a hearty, nutty version that still stays soft and fluffy.
ADD INS: Mini chocolate chips or chopped pecans would be amazing. Use about 1/2 cup each.
HOW TO TELL WHEN THEY’RE DONE: The bubble trick is useless with thick batter. Here’s what to look for instead:
Color check: peek underneath with a spatula; you want a deep golden brown before you flip.
Edges first: the sides should look set and a little matte, not shiny or wet.
Whisk all the dry ingredients together in a medium bowl and set aside.
Whisk the wet ingredients together in another bowl. Add the wet to the dry and mix until just combined, the batter will be thick. Don't over mix, lumps are fine.
Let the batter sit 5–10 minutes (the baking powder and soda activate ~ this helps them puff)
Drop 1/2 cup scoops onto a hot lightly greased griddle. This is a fairly thick batter, so you can use your ladle to spread the pancake out a bit, into a nice circle. Cook until golden on both sides and done in the middle, 2-2 1/2 minutes on the first side, a little less on the second.
Serve with butter and maple syrup, toasted pecans optional.
Notes
*If you remember my old 7-grain pumpkin pancakes, this is the updated version ~ lighter, fluffier, and more weeknight-friendly. I’ve included the original whole-grain variation here:
DRY INGREDIENTS
1/2 cup white whole wheat flour1/2 cup oat flour1/4 cup buckwheat flour1/4 cup millet flour1/4 cup barley flour1/4 cup rye flour1/4 cup graham flour1/4 cup brown sugar1/2 tsp salt1 Tbsp baking powder1 tsp baking soda1/4 tsp cinnamon, or cardamom1/4 tsp allspice1/4 tsp ground cloves1/4 tsp ground ginger1/4 tsp nutmeg
WET INGREDIENTS
1 egg1/3 cup vegetable oil1 cup pumpkin puree1 1/2 cups whole milk
INSTRUCTIONS
Whisk all the dry ingredients together in a small bowl and set aside.
Whisk the wet ingredients together in a large mixing bowl. Add the dry ingredients to the wet and mix until just combined. Don’t over mix, lumps are fine. If the batter is too thick, add a little more milk.
Drop by ladle fulls onto a hot lightly greased griddle. This is a fairly thick batter, so you can use your ladle to spread the pancake out a bit, into a nice circle. Cook until golden on both sides and done in the middle, 2-3 minutes per side.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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more holiday breakfast ideas
Baked Eggs Florentine
Baked Eggs Florentine ~ a simple but delicious dish of baked eggs with spinach. This satisfying low carb recipe makes an elegant breakfast, brunch, or cozy dinner.
My Eggnog Streusel French Toast Casserole is a decadent, holiday morning worthy baked French toast that can be assembled the night before. Can you say fantasy B&B breakfast?
I KNOW these are good because we make something very similar and the entire house smells delicious for hours afterwards. Cool, cool bottom photo! What a perfect fall breakfast.
Oh, how pleased I was with my Fluffy Blueberry Pancakes I made this morning. That is, until I saw these pancakes. YUM, I must try soon. Now, may I ask a really dumb question – can canned pumpkin be used for the *pumpkin puree*?
Absolutely, I used canned pumpkin, it’s as good or even better than trying to do it yourself (and winding up with a watery puree). But now that you mention blueberries, I think I’ll have to try a 7 grain blueberry pancake, that sounds great!
I believe you when you say you’re an expert on pumpkin pancakes! I wish I could have some of these right about now. I loved how you played with the whole-grain flours here, I find I’m often too scared to experiment. Maybe I’ll try these with varying combinations of flours myself!
I really think the exact combination is irrelevant, and it would be a lot of fun to experiment with different flours. I’ve been ‘into’ whole grains forever, and even I had a negative association of dryness, or breadiness with them. But I can’t believe how tender and delicate my results have been when I’ve substituted whole grains for all or part of the white flour in my recipes lately.
Looks wonderful! I have never had a pumpkin pancake, but I have heard about them. They sound like the perfect winter weekend morning food. Maybe I’ll try them after my next set of papers and exams are done.
Also, try spelt flour (since you mentioned you hadn’t tried it). It’s delicious. It has the added benefits of (1) not having the exact same two proteins that gluten so it tends to be less hard on the gluten intolerant– or so says Peter Reinhart’s book on whole grains but (2) having almost the same ability to form protein strands as wheat with the proteins it has. Also, it’s got this really nice nutty, earthy flavor. Whole spelt also lends a beautiful reddish color to bread. I’ve only ever used white spelt in pancakes, but they were delicious.
I will try spelt. I’m intrigued by the reddish color you mention. I’m in love with the grey speckles of buckwheat, and the golden color that I get from white whole wheat flour.
Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!
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