Pumpkin Pancakes are a wonderful way to start your day any time of the year but especially around the holidays. There is just something about pumpkin that screams Thanksgiving and Christmas to me.
Anything made from scratch always tastes so much better than something you purchase off a shelf in a box and these homemade, from-scratch Pumpkin Pancakes are no exception. Once you have tried them you will find yourself making them again and again.
What type of flour should you use?
This Pumpkin Pancake recipe was made using all-purpose flour. However, if you prefer whole wheat flour that also works. My favorite flour is freshly ground wheat. You could use either white or red wheat berries but you may need to add an additional splash of buttermilk to accommodate for the coarseness of the flour. I’ve never tried this recipe using gluten-free flour so I can’t offer any information there.
How to make pumpkin pancakes
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin spice mix.
In a small bowl, whisk together the pumpkin puree, buttermilk, butter, eggs, and vanilla. Add the wet ingredients to the dry and mix well but do not overwork or you will have tough pancakes. To ensure you have light, fluffy pancakes, mix just until combined. A few lumps will dissolve when cooked.
Heat a griddle over medium-high heat until the temperature reaches 350 degrees. You can also use a large non-stick skillet. Place a very small amount of oil on the griddle. Pour about a 1/4 cup batter onto the griddle forming circles.
Cook on one side until you see bubbles forming. Flip the pancake and continue to cook until the pumpkin pancakes are golden brown.
Serve with warm maple syrup and toasted walnuts.
Can pumpkin pancake batter be premade and refrigerated?
Yes, this batter can be made 1-2 days before and refrigerated, however, you will need to omit the baking powder and baking soda and add them just before cooking the pancakes. This is because the leavening agents will lose their efficacy if it is allowed to sit for a period of time.
Can cooked pancakes be frozen?
Yes, these pancakes freeze well. The only special instruction is to place a piece of parchment paper between each pancake before placing it in a freezer bag. To reheat, microwave for 20-30 seconds or remove the parchment paper and heat in the oven until warm.
If you are looking for another delicious pumpkin recipe, try these Pumpkin Walnut Muffins.
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin spice mix
- 1 cup pumpkin puree
- 1 3/4 cup buttermilk
- 2 tablespoons butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and pumpkin spice mix.
- In a medium bowl, thoroughly mix the pumpkin puree, buttermilk, butter, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined well. There may be a few lumps and that is okay.
- Heat a griddle or non-stick skillet over medium-high heat. Add a small amount of oil. Pour about 1/4 cup pancake batter onto the griddle forming a circle.
- Cook until you see bubbles forming in the batter. Flip the pancakes and continue cooking until golden brown.
- Serve with warm maple syrup and toasted walnuts, to taste.
Glad you stopped by!