These Pioneer Woman Pumpkin Pancakes are fluffy and full of warm, spicy flavors of fall. Perfect for a cozy breakfast, they make your mornings special!
Who doesn’t love pancakes? Add some pumpkin and spices, and it’s like fall on a plate! I like to top mine with a drizzle of syrup and a sprinkle of whipped cream. Yummy!
Key Ingredients & Substitutions
All-Purpose Flour: This is a base for the pancakes. You can swap it out for whole wheat flour for a healthier option, though it may change the texture slightly.
Buttermilk: If you don’t have buttermilk, mixing regular milk with a tablespoon of vinegar or lemon juice can work as a substitute. Let it sit for a few minutes before using!
Canned Pumpkin Puree: Make sure to use pure pumpkin, not pumpkin pie filling, which has added sugars and spices. If you prefer, you can use homemade pumpkin puree as well.
Spices: The spices give these pancakes that warm, cozy flavor. If you’re missing one, try using pumpkin pie spice instead. It’s a great blend!
How Do You Ensure Fluffy Pancakes Every Time?
To keep your pancakes light and fluffy, be cautious when mixing your batter. Overmixing can make them tough. Just stir until combined, and don’t worry about small lumps!
- Use a gentle folding technique.
- Make sure your pan isn’t too hot; a medium heat helps cook them evenly.
- Watch for bubbling on the surface before flipping—this means they’re ready!
Keeping these tips in mind will help you whip up perfect pancakes every time. Enjoy your breakfast with that wonderful buttery maple syrup!
Pioneer Woman Pumpkin Pancakes
Ingredients You Will Need:
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Butter or oil for cooking
- Maple syrup and butter, for serving
How Much Time Will You Need?
This delicious pancake recipe takes about 10 minutes to prep and 15 minutes to cook. So, in about 25 minutes, you’ll have fluffy pumpkin pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and all those wonderful spices: cinnamon, ginger, nutmeg, and cloves. This helps to distribute the ingredients evenly.
2. Combine the Wet Ingredients:
In another bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and sugar until it’s all smooth and blended. This is where the pumpkin flavor really shines!
3. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Remember, it’s okay if there are a few lumps—overmixing can make your pancakes tough!
4. Heat Up the Griddle:
Preheat your griddle or non-stick skillet over medium heat. Lightly grease it with butter or oil to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter per pancake onto the griddle. Let them cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes. This is your cue to flip!
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook the other side until it turns golden brown, about 2 minutes more. They should be fluffy and delicious!
7. Serve and Enjoy:
Transfer the cooked pancakes to a warm plate. Keep them warm while you repeat with the remaining batter. Serve them stacked high, topped with a pat of butter, and a generous drizzle of maple syrup.
These pumpkin pancakes are not only delicious and fluffy but also packed with cozy flavors perfect for breakfast or brunch. Enjoy your fall-inspired treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind the pancakes may be denser. You might consider using half whole wheat and half all-purpose for a lighter texture.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for about 20-30 seconds or warm them up in a toaster.
Can I Freeze These Pancakes?
Absolutely! Let the pancakes cool completely, then place a layer of parchment paper between each pancake and store them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, microwave from frozen or pop them in the toaster.
What Can I Use If I Don’t Have Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe!