Pancakes with Pumpkin

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Pancakes with Pumpkin

What’s the coziest way to start your day? With a stack of pumpkin pancakes, of course! This recipe will quickly become a staple in your fall breakfast rotation.


How to Make Pumpkin Pancakes

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this top-rated recipe for pumpkin pancakes:

Mix the Wet Ingredients

Stir the milk, pumpkin, egg, oil, and vinegar in a bowl until they’re well-combined.

Mix the Dry Ingredients

Whisk the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl.

Cook the Pancakes

Add the flour mixture to the pumpkin mixture and whisk until just-blended. Scoop the batter onto a hot, oiled griddle and cook until the pancake is bubbly on the top. Flip and cook until golden brown. Repeat with the remaining batter.

Canned vs. Fresh Pumpkin

This recipe calls for a cup of pumpkin puree. Whether you use canned or fresh pumpkin is up to you! If you opt for the fresh route, read all about How to Make Pumpkin Puree From Fresh Pumpkins.

Pumpkin Pancake Additions

Optional mix-ins include semisweet or white chocolate chips, chopped walnuts, or chopped pecans. You could also add vanilla to the batter for a little extra warmth or substitute pumpkin pie spice for allspice, cinnamon, and ginger.

Top these pumpkin pancakes with maple syrup, whipped cream, or homemade apple butter for an extra dose of autumnal flavor.

Can You Freeze Pumpkin Pancakes?

Yes, you can freeze pumpkin pancakes. Flash freeze them on a baking sheet, then transfer them to a freezer-bag labeled with the date. Freeze for two months. Reheat in the toaster, in the microwave, or in the oven.
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Allrecipes Community Tips and Praise

“This was one of the best pumpkin pancake recipes I have tried,” says Berta. I added a large handful of chopped pecans and it was even better. My family raved! Serve with real maple syrup, if you can…it does make a difference.”

“These were awesome, even the next day,” according to Jordan Luna. “It makes a lot of thick batter, so we put the rest in the fridge and had more the next day. I liked it when the oil was really hot in the pan and it crisped up the edges.”

“I love these,” raves Robyn. “Such a beautiful sunny color, and cozy flavor. I used evaporated milk and 1/2 whole wheat pastry flour. Yummy! “

Editorial contributions by Corey Williams

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