Quick and Easy Pumpkin Pancakes

Pumpkin pancakes are thick, fluffy and lightly spiced, with a soft orange crumb and golden edges. The pumpkin puree goes straight into the batter, so the pancakes stay moist without extra fat.

You whisk the batter in two bowls, cook the pancakes in about 15 minutes and stack them with maple syrup and chopped pecans. They make a good weekend breakfast in fall, and they are simple enough for a regular weekday morning.

Ingredients

Pancakes

• 1 1/2 cups (190 g) all purpose flour
• 2 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup (240 ml) milk
• 1/2 cup (120 g) pumpkin puree
• 1 large egg
• 2 tablespoons melted butter, plus extra for the pan
• 1 teaspoon vanilla extract

To serve

• Maple syrup
• 1/4 cup (30 g) chopped pecans
• Butter, optional

Why You’ll Love These Pumpkin Pancakes

• The pumpkin makes the pancakes moist and gives them a soft, slightly dense texture that is different from a plain pancake.
• The batter uses pantry staples and a half cup of canned puree, so you can make it on short notice.
• The spice mix is mild, which makes them work for both adults and kids.
• They freeze and reheat well, so you can make a batch ahead for busy mornings.

Ingredient Notes

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pie filling contains sugar and spices and will change the flavor and the texture of the batter. If you use homemade puree, drain it in a sieve for 10 minutes first, because it holds more water than canned.

Pumpkin pie spice: A ready made blend is the easiest option. To make your own, mix 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg and a pinch of cloves. Fresh spices give a clearer flavor, so replace any jar that has been open for more than a year.

Milk: Whole milk gives the best flavor, but any milk works. Buttermilk makes the pancakes a little tangier and softer. If you use buttermilk, add 1/2 teaspoon of baking soda to the dry ingredients.

Butter: Melted butter adds flavor, and a neutral oil also works. Let the butter cool for a minute or two so it does not cook the egg when you stir it in.

Eggs and dairy: This recipe is vegetarian, but it is not vegan, because it uses an egg, milk and butter. Check that your maple syrup is pure maple syrup with no added ingredients.

How to Make Pumpkin Pancakes

Whisk the flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. In a second bowl, whisk the milk, pumpkin puree, egg, melted butter and vanilla until smooth.

Pour the wet mixture into the dry mixture and stir with a spatula until you no longer see dry flour. This is the first step where a mistake ruins the pancakes. Overmixing makes the batter smooth but builds gluten, and the pancakes turn flat and chewy. A few lumps are fine. The batter will be thick, so add a tablespoon or two of milk if it does not spread when you pour it. Let it rest for 5 minutes.

Heat a non stick pan or griddle over medium low heat and brush it with a thin layer of butter. Pour about 1/4 cup of batter for each pancake and space them apart. Cook for 2 to 3 minutes, until bubbles appear and the edges look set. The second step that matters is the heat. Pumpkin batter browns faster than plain batter because of the sugar in the puree, so the middle can stay raw if the pan is too hot.

Flip the pancakes once and cook for another 1 to 2 minutes, until golden and cooked through. Press gently on the center to check. It should spring back.

Keep the cooked pancakes on a plate in a 200 F (95 C) oven while you cook the rest. Stack them on plates, spoon over warm maple syrup and sprinkle with chopped pecans.

Tips for Success

• Do not skip the rest time. Five minutes gives the baking powder time to work and makes the pancakes lighter.
• Use a 1/4 cup measure or a scoop so all the pancakes are the same size and cook at the same pace.
• Lower the heat if the pancakes brown too fast. The first one is a test pancake, so adjust the heat after you flip it.
• Toast the pecans in a dry pan for 3 minutes before serving. This deepens the flavor and keeps them crisp under the syrup.
• Warm the maple syrup for 20 seconds in the microwave. Cold syrup cools down the pancakes quickly.

Storage

Fridge: Cool the pancakes completely and store them in an airtight container for up to 4 days.

Freezer: Place a sheet of parchment between the pancakes, put them in a freezer bag and freeze for up to 2 months.

Reheating: Warm the pancakes in a toaster, or in a 350 F (175 C) oven for 8 to 10 minutes. The microwave also works for 30 seconds per pancake, though they will be softer.

FAQ

Can I use fresh pumpkin instead of canned?

Yes. Roast the pumpkin until soft, puree it and drain it in a sieve for 10 minutes. Homemade puree is usually wetter than canned, and the extra water can make the pancakes gummy if you skip this step.

Why are my pumpkin pancakes gummy in the middle?

The pan is usually too hot, or the pancakes are too thick. Cook them over medium low heat and use only 1/4 cup of batter for each pancake. The pumpkin also adds moisture, so give each side enough time.

Can I make the batter the night before?

It is better to cook it within an hour. The baking powder starts working as soon as it meets the liquid, and the pancakes will be flatter if the batter sits overnight.

Can I use whole wheat flour?

You can replace up to half of the flour with whole wheat flour. The pancakes will be a little denser and may need an extra tablespoon of milk.

What toppings go well with pumpkin pancakes?

Maple syrup and pecans are the classic choice. Butter, whipped cream, a spoonful of yogurt, sliced banana or a sprinkle of cinnamon also work well.