When it comes to fall, I want to make all things pumpkin, starting with these Pumpkin Pancakes. Light, fluffy, with the perfect blend of pumpkin and cinnamon, these pancakes are a real show stopper! They pair beautifully with sausage, bacon, and eggs for a hearty brunch, but they taste just as elegant on their own with a drizzle of homemade Caramel Maple Syrup. These luscious pumpkin pancakes look and taste fancy, but they’re super simple to make with the help of store bought pancake mix. Serve up a batch for a holiday brunch or a lazy autumn Saturday morning. Your family will love them!
Ingredients in Pumpkin Pancakes
Give yourself a break sometimes and take advantage of a some store bought wet ingredients and dry ingredients like plain dry pancake mix and canned pumpkin to create an easy, yet incredibly delicious meal for your family.
Pancake mix – Use your favorite dry pancake mix from the grocery store. I always seem to have Krusteaz on hand in my food storage, but you can use any kind you like. To make this recipe gluten-free, simply swap out regular pancake mix for a gluten-free mix and you’re good to go!Brown sugar – Just a couple of tablespoons adds a nice sweetness to balance out the pumpkin. Add another tablespoon if you want your pancakes a bit sweeter.Pumpkin pie spice – You can find this spice in the baking aisle at the grocery store. It has fragrant combination of ginger, cloves, nutmeg, cinnamon and allspice. Pumpkin puree – I always keep a few cans of pumpkin in my pantry so I just use about half a cup in this recipe. You can also make your own pumpkin puree with real pumpkins too! Check out our 3 easy ways to make pumpkin puree.Add a bit of water, and that’s it!
Basic Homemade Pancake Recipe
I took some shortcuts on this recipe and used some ready made dry pancake mix as my base for the pancakes, which ended up tasting every bit as good as made from scratch. If you don’t have pancake mix and want to make the batter from scratch here is a quick recipe for dry pancake mix (once you mix it up, just measure out 2 cups for the pumpkin pancake recipe):
Flour – You can substitute oat flour if desired.Dry milk – This is a great substitute of milk and is easy to store if you don’t keep refrigerator milk on hand. Sugar – Adding sweetness to the pancakes always helps! Salt – This helps rise the pancakes as well as combines the flavors together. Baking powder – Helps assist in rising the pancakes as well as makes them fluffy.
Secret Tips for Cooking the Best Pancakes
To get the perfect golden pancakes, here are just a few tips:
In a large bowl, stir in all the dry ingredients, then whisk in the water and pumpkin.Use a griddle on medium heat to cook four to six pancakes at a time. Spread the hot griddle with butter or cooking spray before adding the batter.No griddle? That’s okay! Use a large skillet on the stovetop. You’ll probably be able to fit two or three pancakes on the skillet at a time.I like to use an ice cream scoop to ladle the batter out onto the griddle, so the pancakes are all the same size.Wait for bubbles on top and using a spatula flip the pancake until golden brown.Keep pancakes warm by placing on a baking sheet, covering with foil and keeping warm in the oven until time to serve.
Toppings for Pumpkin Pancakes
Top a stack of beautiful orange pumpkin pancakes with a pat of butter and some maple syrup or try some of these other ideas:
Toasted pecans – This is perfect for adding on top and gives an extra crunch! Whipped cream – Light and fluffy with that extra sweetness. Mini chocolate chips – For all the chocolate lovers out there, this one is for you! Candied pecans – Mix together some chopped pecans with brown sugar and cinnamon, and cook in a fry pan until the sugar melts and coats the pecans. A little extra work, but totally worth every bite!Caramel sauce – A great combination with pumpkin.
Caramel Maple Syrup
This homemade caramel maple syrup takes these pumpkin pancakes to the next level! It’s really easy to make and tastes sinfully sweet!
Whisk brown sugar, heavy cream, corn syrup, maple flavoring (you could substitute with some vanilla extract) and a sprinkle of cinnamon together in a saucepan.Let simmer until the sugar dissolves, stirring continuously. Store the rest in the refrigerator in a jar or air tight container up to a week. This syrup cannot be stored in the freezer.
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More Ways to Make a Breakfast Feast
There are plenty of delicious ways to enjoy a breakfast feast. Once you try the delicious Pumpkin Pancakes, you can give some of these other great breakfast foods a try.
Avocado Quesadillas
Monte Cristo Breakfast Sandwich
California Breakfast Casserole
Breakfast Croissant Sandwiches
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