Fluffy Pumpkin Pancakes Recipe
Pumpkin season is here. As the leaves begin to change and the air turns crisp, there’s an undeniable allure to the warm, comforting flavors of fall. And what better way to embrace this season than with a stack of golden brown Fluffy Pumpkin Pancakes?
Infused with a blend of pumpkin pie spice and cinnamon, these pancakes are a delightful departure from the usual breakfast fare. But it’s not just the spices that make these pancakes amazing. The addition of pumpkin puree gives them a moist texture, while the yogurt ensures they’re the fluffiest pancakes every time. The truly are the best pumpkin pancakes you’ll ever have!
Recipe Notes:
- It’s important to use canned pumpkin puree and not fresh as the water content is greater in fresh and will change the texture of your pancakes
- If you only have Greek yogurt on hand, you can make it more like plain yogurt by adding a tablespoon of milk to thin it out.
- Unlike traditional pancakes that start to bubble to alert you to flip them these pancakes differ because of the pumpkin content. Instead, just gently peek under the pancake as it’s cooking to see if the underside has browned or not
- You can add a variety of toppings to your pancakes such as pepitas, toasted almonds, or even marshmallows!
- Do you like your pancakes on the sweet side? Add in a couple tablespoons of brown sugar or real maple syrup!
To get fluffy pancakes make sure not to over-mix your batter It’s OK if the batter is still clumpy and not totally smooth.
These pancakes are best cooked when the batter is made. If left out too long, the rising action and chemical reactions from the baking soda/powder will lose strength causing a flat and lifeless-looking pancake.
You make them and store them for later use.
They can be stored in an air-tight container in the refrigerator for up to 4 days and frozen for up to 3 months.
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The great thing about these pancakes is that they taste great the next day or two simply by reheating them in a toaster oven or microwaving them for 20-30 seconds per pancake.
Ingredients Needed For The Best Pumpkin Pancakes:
- Purpose Flour: The foundation of many pancake recipes, all-purpose flour provides the structure and body.
- Granulated Sugar: This adds a touch of sweetness to the pancakes, balancing out the savory and spicy elements.
- Pumpkin Pie Spice: A warm blend of spices like cinnamon, nutmeg, ginger, and cloves, pumpkin pie spice infuses the pancakes with that quintessential fall flavor.
- Ground Cinnamon: A sweet-spicy spice, ground cinnamon enhances the warmth and depth of the pancakes, complementing the pumpkin beautifully.
- Baking Powder & Baking Soda: These are leavening agents that ensure your pancakes rise and become fluffy. While they both help the pancakes rise, baking soda also reacts with the yogurt to give a golden-brown color.
- Salt: A pinch enhances all the other flavors, making them pop and balancing out the sweetness.
- Eggs: They bind the ingredients together and provide moisture, ensuring the pancakes are soft and not crumbly.
- Unsalted Butter: This adds richness and a slight creamy flavor to the pancakes. Using unsalted allows you to control the salt content.
- Pumpkin Puree: The star ingredient, pumpkin puree gives the pancakes their moist texture and distinct autumnal flavor. Ensure you’re using pure pumpkin and not the pie filling which has added spices and sugar.
- Plain Yogurt: This adds moisture and a slight tanginess to the pancakes, ensuring they’re soft and fluffy. The acidity in plain yogurt also reacts with the baking soda, aiding in the browning of the pancakes.
- Chopped Pecans (optional garnish): These add a delightful crunch and nutty flavor, contrasting beautifully with the softness of the pancakes.
- Whipped Cream (optional garnish): A dollop of whipped cream adds a luxurious touch, making the pancakes feel like a decadent treat.
Fluffy Pumpkin Pancakes
- In a large mixing bowl, whisk flour, sugar, salt, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, medium-sized microwave-safe bowl, melt 3 tablespoons of butter. Whisk in eggs, pumpkin purée, and yogurt.
- Gently fold the pumpkin mixture into the flour mixture until just combined. You do not want to over-mix the batter.
- Let the pancake batter sit for five minutes while you heat up your skillet. (The batter is ready when its appearance is puffy looking with small bubbles forming).
- Melt the remaining 1 tablespoon of butter in a large skillet over medium-low heat.
- Once the butter has started to bubble, scoop 1/3 cup of the batter into the skillet. Flatten slightly with a soft silicone spatula or flipper.
- Cook on low to medium heat for 3 to 4 minutes on each side (or when the edges of the pancakes start to brown) Flip and repeat on the other side.
- Keep pancakes warmed in an oven set to 200° F while you finish cooking the rest. Serve these fluffy pancakes with crushed pecans and whipped cream.
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Fluffy Pumpkin Pancakes
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Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (room temperature)
- ¼ cup unsalted butter (divided)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ½ cups plain yogurt (room temperature (not Greek yogurt)
- ¼ cup chopped pecans optional garnish
- whipped cream optional garnish
Instructions
- In a large mixing bowl, whisk flour, sugar, salt, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Set aside
- Melt 3 tablespoons of butter in a medium-sized microwave-safe bowl. Whisk in eggs, pumpkin purée, and yogurt.
- Gently fold the pumpkin mixture into the flour mixture until just combined. You do not want to over-mix the batter.
- Let the batter sit for five minutes while you heat up your skillet. (The batter is ready when its appearance is puffy looking with small bubbles forming).
- Melt the remaining 1 tablespoon of butter in a large skillet over medium-low heat.
- Once the butter has started to bubble, scoop 1/3 cup of the batter into the skillet. Flatten slightly with a soft silicone spatula or flipper.
- Cook on low heat for 3 to 4 minutes on each side (or when the edges of the pancake start to brown) Flip and repeat on the other side.
- Keep pancakes warmed in an oven set to 200° F while you finish cooking the rest.
- Serve with crushed pecans and whipped cream
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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