These fluffy Pioneer Woman Pumpkin Pancakes are perfect for a cozy breakfast! Packed with pumpkin flavor and spices, they’re a tasty treat that everyone will love.
They smell amazing while cooking, like walking into a fall festival! 🍂 I like to top mine with maple syrup and whipped cream—it’s a sweet start to my day!
Key Ingredients & Substitutions
All-purpose flour: This is your base for fluffy pancakes. If you want a gluten-free option, you can substitute it with a gluten-free flour blend, just ensure it has xanthan gum in it for the right texture!
Pumpkin puree: Canned pumpkin works great, but you can also use fresh pumpkin if you roast and puree it yourself. Just make sure you strain out excess water for a thicker batter.
Spices: The spices give these pancakes their warm flavor. If you don’t have one, you can omit the cloves or use pumpkin pie spice as a shortcut!
Milk: You can swap regular milk with almond milk or oat milk for a non-dairy version. Just remember to choose an unsweetened one to control the sugar in your pancakes.
Pecans: Chopped pecans are a delicious addition but if you or someone around you has nut allergies, feel free to skip them or use chocolate chips instead!
How Do I Get Fluffy Pancakes Every Time?
To achieve fluffy pancakes, the mixing technique is key. It’s important not to overmix the batter; a few lumps are okay. Here’s how to get it right:
- Combine wet and dry ingredients separately first to avoid clumping.
- Once combined, mix gently until no dry flour remains, but be careful—the batter should remain lumpy. Overmixing can lead to dense pancakes!
- Letting the batter rest for about 5 minutes before cooking can also help air bubbles form, contributing to fluffiness.
With these tips, your pumpkin pancakes will come out light, fluffy, and delicious every time!
Pioneer Woman Pumpkin Pancakes
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (optional)
- 1/4 cup granulated sugar
- 1 1/2 cups milk
- 1 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1 teaspoon vanilla extract
- Butter and maple syrup for serving
- Chopped pecans (optional, for garnish)
How Much Time Will You Need?
This delightful pancake recipe takes about 10 minutes to prepare and another 15 minutes to cook. In total, you’ll need about 25-30 minutes from start to finish, which makes it perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Whisk Together Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves (if using), and granulated sugar. This mix will create a lovely base for your pancakes!
2. Combine Wet Ingredients:
In another bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until everything is well blended. It’s going to smell so good!
3. Mix Together:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if there are a few lumps—don’t overmix! This will help keep your pancakes nice and fluffy.
4. Heat the Griddle:
Heat a griddle or large skillet over medium heat and lightly grease it with some butter, making sure it’s nice and hot before you start cooking.
5. Cook the Pancakes:
Pour about 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook them until you see bubbles forming on the surface and the edges looking set, which should take about 2-3 minutes.
6. Flip and Finish:
Carefully flip the pancakes using a spatula and cook the other side until it’s golden brown, which should take another 2 minutes. They’re starting to look delicious!
7. Keep Warm:
Transfer the pancakes to a plate and keep them warm while you cook the rest. You can place them in a preheated oven set to low heat.
8. Serve and Enjoy:
Serve your fluffy pumpkin pancakes stacked high, topped with a pat of butter, a sprinkle of chopped pecans if you’d like, and lots of warm maple syrup. They’re best enjoyed fresh off the griddle!
Enjoy these cozy, pumpkin-spiced pancakes any time you’re in the mood for a warm, delicious breakfast!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, then puree it in a blender or food processor. Just make sure to drain any excess moisture to keep your pancake batter thick.
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer bag. Just reheat in the microwave or toaster when ready to enjoy!
Can I Make These Pancakes Vegan?
Yes! Substitute the egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). Use non-dairy milk and a plant-based butter for cooking, and you’ll have delicious vegan pumpkin pancakes!
What Can I Serve with Pumpkin Pancakes?
Pumpkin pancakes are great on their own, but you can serve them with maple syrup, whipped cream, or even a dollop of Greek yogurt. Fresh fruits like bananas or berries make excellent toppings, too!
