The next time you want something really different for breakfast, try these Pumpkin Pancakes. They’re the perfect blend of pumpkin flavor combined with comfort-food pancake goodness. They’re sublime with syrup and real butter. Oh, yes!
What don’t I love about pumpkin spice? I love pumpkin spice pancakes with butter, syrup, and a dollop of my Pumpkin Dip.
These pancakes are pure comfort food in the morning, perfect for a lazy day of movies, your favorite books, or a day spent daydreaming and watching the clouds drift by. We all need more days like that today, I think.
My kids love them because I worked really hard to develop a recipe that is fluffy, light, airy, and full of flavor. They are scrump-dilly-icious as my daughter puts it.
Serve these up with some of your favorite coffee or some Hershey’s Special Dark Hot Chocolate. Yum times ten!
I used to find pancakes, well, just a little bit “challenging.” They’d all run together into one big Mickey Mouse-looking mess. Then I discovered this trick: You have to wait for bubbles to appear not just a little bit but all over the pancakes. You also want just the merest rim of crisp beginning to form around them before you flip. Spend the majority of time on the first side, only seconds on the flip side–that’s the way you do perfect pancakes!
To make these pancakes really special, I like to serve them with a dollop of something in addition to the butter like the Pumpkin Dip I mentioned above or a heavenly spoonful of creme fraiche. Simply irresistible.
How to Make Ahead and Store?
You can refrigerate my Pumpkin Pancake mix up to three days or freeze it up to three months and defrost. But what’s better is to go ahead and make the pancakes and freeze them, heating them up in the microwave or your toaster as needed. Yum, yum, goodyu002du002dand convenient! You can freeze cooked pancakes three months.
Serving Suggestions
I like to serve these sweet-savory concoctions for my famous holiday brunches. Brunches, unlike dinners, are more convenient, I’ve found and people tend to help you clean up, being it’s still daytime! Also, I’ve still got my morning energy revving to put together a real spread. For Thanksgiving, for example, I might have Bacon Ranch Deviled Eggs, Easy Twice-Baked Potato Casserole, these Pumpkin Pancakes, some Delicious Pumpkin Dip, butter and syrup for guests to help themselves, and individual Pumpkin Spice Latte Mug Cakes.
Pumpkin Pancakes
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 large eggs
- 4 tablespoons butter melted
- 1 1/2 cups milk
Instructions
- Start by preheating your griddle or a large non-stick skillet over medium heat.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a separate bowl, combine the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk with a whisk.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Remember, it’s okay if the batter is a bit lumpy.
- Let the batter rest for 5 minutes to allow the ingredients to meld together.
- Prepare your griddle with a light coating of butter or non-stick spray. Ladle out 1/3 cup of batter for each pancake, forming them into circles.
- Cook the pancakes for about 4 minutes on each side, or until they’re golden brown and cooked through.
- Serve your delicious pancakes warm with your favorite toppings like butter, syrup, whipped cream, or nuts.
Nutrition
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