Happy Saturday, my people! I’m kicking off October – and this weekend – with these fabulously fluffy pumpkin pancakes. Want in on this pancake party? READ ON!
Alright. So let’s talk about breakfast food. Are you a fan? I’m guilty of making breakfast for dinner at least once a week. Sometimes it’s this smoked salmon frittata, other times it’s my favorite egg white omelette, but most times… it’s a tall syrupy stack of PANCAKES, baby. Banana Pancakes, Blueberry Pancakes, and now, pumpkin pancakes. Fluffy pumpkin pancakes are my absolute weakness.
↓↓↓ Extra maple syrup and a few pats of butter cuz that’s how we roll.
If you’ve never made homemade pancakes before, don’t fret! This recipe is SO easy and calls for some seriously simple ingredients. To make these pumpkin pancakes you’ll need eggs, pumpkin puree (not pumpkin pie filling!), milk, brown sugar, salt, vanilla extract, baking powder, baking soda, pumpkin spice, orange juice, orange zest, and all-purpose flour. You’re also going to need butter and maple syrup. ♥♥♥
Yum, yum, yum!
When it’s time to fry the pancakes, here are my top tips:
1) Get you skillet niiiiice and hot. I like to place the pan on the burner 4 or 5 minutes before I plan on getting cooking.
2) Butter that pan! Seriously. 1 tablespoon minimum per batch of pancakes. Deal?
3) Stay close; pancakes cook fast. And we all know there’s nothing worse than a burnt pancake 🙁
Fluffy pumpkin pancakes > plain pancakes. I think you know what do 😉
Fluffy Pumpkin Pancakes
Prep
Cook
Total
Yield 8 pancakes; double as needed.
Flavorful and fluffy pumpkin pancakes are best served warm with maple syrup!
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
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
Courses Breakfast
Cuisine American
Nutrition Facts
Serving Size 1-2 pancakes
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Classic Pumpkin Pie Cheesecake
BakerOfDaMonth says
October 20, 2015 at 2:12 pmFluffy Pumpkin Pancakes recipe says a can of punpkin puree. Please tell me what size can. Wanted to make this this morning after finding this quite appealing, but I have two sizes of pumpkin in my pantry. I have 15 oz. and 30 oz. I’m guessing you mean 15 oz., but I hate to guess. Thanks.
bakerbynature says
October 20, 2015 at 3:40 pmHi. The recipe states 1 CUP of pumpkin puree, not one can. One cup is 8 ounces.
BakerOfDaMonth says
October 21, 2015 at 7:18 amI should’ve borrowed my husband’s glasses. I see that now. Breakfast this morning will be exceptional! Thank you.
Peggy says
October 1, 2016 at 10:05 pmThese were the fluffiest pancakes I have ever made, really good.
bakerbynature says
October 2, 2016 at 11:05 amYay! So happy to hear it, Peggy 🙂
aisha says
July 26, 2018 at 3:21 pmmade this for dinner tonight and i have to say i havent tasted nor made tastier pancakes than this. thank you so much for this recipe!
Linda says
August 26, 2018 at 1:51 pmLoved these pancakes. Made 1/2 recipe, which made 4 med/lg pancakes. Didn’t have an orange for the zest, so used 1/8 c. Grand Marnier liquor instead of orange juice and zest. Pancakes were dense and fluffy, with great taste. Will be my go-to pumpkin pancake recipe from now on.