Fall’s Finest: Pumpkin Pancakes Delight
Introduction Pancakes have long been a breakfast staple, and these delightful pumpkin pancakes are here to elevate your morning routine. Bursting with the comforting essence of pumpkin and autumn spices, they are the perfect way to savor a brisk fall day. This recipe not only delivers on flavor but also provides a hearty dose of protein to keep you satisfied. Whether enjoyed with a classic pat of butter and a generous drizzle of maple syrup or with a unique twist like warm applesauce or pumpkin spice syrup, these pancakes are bound to be a hit at your breakfast table. Try serving them with warm applesauce or drizzling this pumpkin spice syrup over them.
History of Pumpkin Pancakes:
Pumpkin pancakes have been a beloved breakfast treat for generations. Originating in North America, they’re closely associated with autumn and the harvest season. These fluffy, spiced pancakes offer a delightful taste of fall in every bite.
Pumpkin Pancakes Recipe
Servings: 20 pancakes
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 cups all-purpose flour (240 grams)
- 1 Tablespoon baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 1 tsp pumpkin pie spice
- 2 eggs
- 1-1/4 cups milk (300 ml)
- 3 Tbsp melted butter, plus 1 Tbsp for frying
- 1/2 cup canned pumpkin
Ingredient Expanded Information:
- Pumpkin Pie Spice: This blend typically includes cinnamon, nutmeg, ginger, and cloves. You can also make your own mix by combining these individual spices.
Different Versions:
While the classic pumpkin pancake is a favorite, some variations include adding chocolate chips, chopped nuts, or drizzling them with maple syrup for an extra layer of flavor.
Expert Tips:
- For fluffier pancakes, let the pancake batter rest for a few minutes before cooking.
- Use a non-stick griddle or skillet to prevent sticking and ensure even cooking.
- Adjust the level of pumpkin pie spice to suit your taste preferences. You can even add a pinch of extra cinnamon for more warmth.
How to Make Pumpkin Pancakes:
- Sift together the flour, baking powder, salt, sugar, and pumpkin pie spice in a large bowl.
- In a medium bowl, whisk the eggs and milk until well combined.
- Add 3 tablespoons of melted butter and the canned pumpkin to the wet ingredients and whisk together until smooth.
- Pour the wet mixture over the dry ingredients and stir gently until just blended. Having a few lumps is okay; overmixing can make the pancakes less fluffy.
- Heat the remaining 1 tablespoon of butter on a griddle or skillet over medium-high heat.
- Pour 1/4 cup of batter for each pancake onto the hot griddle. This will make roughly 4-inch (10 cm) pancakes.
- When the pancakes start to bubble on top, carefully flip them using a spatula.
- Cook until the other side is golden brown.
Storage and Leftover Information:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in a toaster, oven, or microwave.
FAQs for Pumpkin Pancakes:
Q1: Can I use fresh pumpkin instead of canned pumpkin? A1: Yes, you can! Simply steam or roast fresh pumpkin until it’s soft, then mash it and use it in the recipe.
Q2: Can I make the batter ahead of time? A2: It’s best to make the batter just before cooking the pancakes for the fluffiest results. However, you can prepare the dry and wet ingredients separately and mix them right before cooking.
Q3: Can I freeze pumpkin pancakes? A3: Yes, you can freeze cooked pumpkin pancakes. Place them in a single layer on a baking sheet to freeze individually, then transfer them to an airtight container or freezer bag. They can be reheated in the toaster or oven directly from the freezer.
Alternate Names for the Recipe:
- Pumpkin Spice Pancakes
- Fall Flapjacks
- Harvest Pumpkin Pancakes
Pumpkin Pancakes
If you love fall and the flavor of pumpkin, you'll flip over this Pumpkin pancake recipe.
Ingredients
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 1 tsp pumpkin pie spice
- 2 eggs
- 1-1/4 cups milk
- 3 Tbsp melted butter, plus 1 Tbsp for frying
- 1/2 cup canned pumpkin Pumpkin
Instructions
- Sift together the flour, baking powder, salt, sugar, and pumpkin pie spice in a large bowl.
- In a medium bowl, whisk the eggs and milk.
- Add 3 tablespoons of melted butter and the pumpkin to the wet ingredients, and whisk together.
- Pour the mixture over the dry ingredients, and stir just until blended a few lumps are okay.
- Heat the remaining butter on a griddle over medium-high heat.
- Then pour 1/4 cup of batter for each pancake.
- When the flapjacks bubble on top, flip and cook until brown on the other side.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 371Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 677mgCarbohydrates: 58gFiber: 3gSugar: 7gProtein: 15g
The Nutritional Information may not be accurate.
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About Julee:
Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book, The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home, celebrates her family recipes and making quick meals everyone will love.
Her Second Book, The How-To Cookbook for Teens, gets teens in the kitchen to learn basic cooking skills.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation. Her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.