Pumpkin Pancakes
Start your fall mornings with these fluffy and flavorful pumpkin pancakes that are sure to impress. The warm spices and rich pumpkin flavor create a delightful breakfast treat that will fill your kitchen with a cozy aroma. Easy to make and perfect for family gatherings or a quiet weekend brunch, these pancakes are a must-try for anyone who loves the taste of autumn.
Ingredients
– 1 cup all-purpose flour
– 1 tablespoon sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1 cup pumpkin puree
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons melted butter
Servings and Cooking Time
This recipe yields about 4 servings (approximately 8 pancakes). Preparation time is 10 minutes, with a cooking time of 15 minutes.
Nutritional Value
Each serving (2 pancakes) contains approximately:
– Calories: 200
– Protein: 5g
– Carbohydrates: 30g
– Fat: 7g
– Fiber: 2g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In another bowl, combine pumpkin puree, buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat and grease lightly.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, about 2-3 minutes.
7. Flip and cook for another 2-3 minutes until golden brown.
8. Repeat with remaining batter, greasing the skillet as needed.
9. Serve warm with maple syrup or your favorite toppings.
10. Enjoy your delicious pumpkin pancakes!
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Non-dairy milk can replace buttermilk, and you can use applesauce instead of butter for a lower-fat version.
Serving and Pairings
These pumpkin pancakes pair wonderfully with maple syrup, whipped cream, or a sprinkle of pecans. Serve with a side of fresh fruit or yogurt for a complete breakfast.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can be reheated in a toaster or microwave. For longer storage, freeze the pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
Cooking Mistakes
- Overmixing the batter can lead to tough pancakes.
- Not letting the skillet heat properly may result in uneven cooking.
- Using too much flour can make pancakes dense.
- Flipping too soon prevents proper browning.
- Skipping the spices can diminish flavor.
Helpful Tips
- Let the batter rest for a few minutes for fluffier pancakes.
- Use a cookie scoop for uniform pancake sizes.
- Add chocolate chips or nuts for extra flavor.
- Adjust the sweetness by adding more sugar if desired.
FAQs
Can I make pumpkin pancakes ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking.
What can I use instead of pumpkin puree?
You can substitute pumpkin puree with butternut squash puree or mashed sweet potatoes for a similar texture and flavor.
How do I know when the pancakes are done?
Pancakes are done when they are golden brown on both sides and spring back when gently pressed in the center.
Can I freeze the pancakes?
Absolutely! Freeze them in a single layer, and once solid, place them in a freezer bag for easy storage.
What toppings go well with pumpkin pancakes?
Delicious toppings include maple syrup, whipped cream, pecans, or even a dusting of powdered sugar.
Conclusion
These pumpkin pancakes are a delightful way to celebrate the flavors of fall. Fluffy, flavorful, and easy to make, they are perfect for breakfast or brunch. Enjoy them with your favorite toppings for an extra special treat!
Pumpkin Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine pumpkin puree, buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet or griddle over medium heat and grease lightly.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Repeat with remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup or your favorite toppings.
- Enjoy your delicious pumpkin pancakes!