Fluffy pumpkin pancakes are simple to make, suitable for the whole family, and make a delicious fall breakfast or brunch. Learn how to make and personalize pumpkin pancakes.
What Exactly Are Pumpkin Pancakes?
Pumpkin pancakes are fluffy cakes made with flour, eggs, milk, butter, and pumpkin. This dish is usually made with pure pumpkin or canned pumpkin purée. For added flavor, bakers add pumpkin pie spices like ginger, ground cinnamon, and nutmeg to the batter. Pumpkin pancakes can be made on a griddle or in a large nonstick pan. Maple syrup and toasted pecans are popular toppings for pumpkin pancakes.
Pumpkin Purée vs. Pure Pumpkin
To make pumpkin pancakes, you can use either pumpkin purée or pure pumpkin, but there are some differences between the two. Pumpkin is the vegetable in its pure, solid form, which means you'll need to shape it a little to make it easier to cook. Mashing, cooking, and draining pumpkin yields pumpkin purée. Because canned pumpkin purée contains water, it is easier to work with than canned pure pumpkin.
How to Freeze Pancakes
Store any leftover pancakes in the freezer to reheat later.
1. Line the pancakes with parchment paper. Stack your pancakes on top of one another, layering each with parchment paper to keep them from sticking together.
2. Transfer to an airtight container. Place the pancake stack in a zip freezer bag or an airtight container.
3. Refrigerate for up to two months. If you intend to eat your pancakes within three days, store them in the refrigerator. Otherwise, store your pancakes in an airtight bag or container in the freezer for up to two months.
4. Thaw completely before reheating. Remove the frozen pancakes from the freezer and allow them to defrost before heating.
5. Toast the bread again. Preheat a toaster or an oven to a low setting to your liking. Bake the pancakes for a few minutes on a baking sheet coated with cooking spray.
5 Tips for Making Pumpkin Pancakes
To make the best pumpkin pancakes, follow these steps:
1. Do not overmix the batter. Overmixing the pancake batter can result in an uneven texture. Overmixing introduces air into the mixture, resulting in tunnels or holes in the cakes.
2. Make your pancakes unique. To vary the nutritional value of pumpkin pancakes, make them in a variety of ways. Instead of white flour, use whole wheat flour or gluten-free flour. To lower cholesterol levels, replace butter with vegetable oil or coconut oil.
3. Experiment with various mix-ins. Pancakes can be customized by anyone, including inexperienced bakers. You can toast chopped pecans or add chocolate chips to the batter, drizzle your favorite maple syrup on top, or top the golden brown cakes with homemade whipped cream. Any leftover batter can be used to make pumpkin waffles.
4. Make use of buttermilk. Use buttermilk to make tall, fluffy pancakes. The buttermilk imparts a tangy flavor that complements the pumpkin flavor.
5. Look out for bubbles. Make sure your pan or griddle is hot before adding your batter. The griddle should be heated to 350 degrees Fahrenheit and evenly distributed. When you drop your batter onto your heated surface, look for tiny bubbles to form. After about two and a half minutes, flip your pancakes and cook for another two minutes. The edges should begin to turn golden brown.