Simply Delicious Pumpkin Pancakes Recipe

Pumpkin pancakes are good for any season, but are perfect and good for cold winter mornings with cloudy weather. I ate it for the first time when my friend and I were on a holiday trip, it tasted so delicious. I thought about when I would go back home and try this recipe. When I came back from the trip I tried this recipe in our home. I prepared this pancake with pure ingredients, it tasted  so delicious from the restaurant’s pancake.

This recipe is so easy everyone can try it. It does not take you more time, you just make it in 20 to 25 minutes. It’s  your good breakfast with heavy protein If you put pure ingredients. You can add more ingredients on your own to make more spice and more delicious.

Pumpkin Pancakes Recipe

Fresh pumpkin pancake absolute best is so good for health.so easy to make good flavor at home . freeze for long time for 50 to 55 days .

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

5 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 1

Equipment

• Bowl.
• PAIN

Ingredients

  

• 150 g all-purpose flour spooned and leveled
• 27 g baking powder
• 15 g cinnamon
• 26 g baking soda
• 30 g ground ginger
• 35 g nutmeg
• 10 g sea salt
• 18 g cups unsweetened almond milk at room temperature
• 125 g canned pumpkin puree
• 15 g brown sugar
• 2 large egg
• 32 g melted coconut oil or butter plus more for brushing
• 20 g vanilla extract
• Maple syrup for serving
• Chopped toasted pecans optional, for serving

Instructions

 

• Mix the flour, baking soda, nutmeg, ginger, cinnamon, baking powder, and salt in a big bowl.
• Mix the almond milk, pumpkin, brown sugar, egg, coconut oil, and vanilla in a medium-sized bowl.
• Mix until just combined, add the wet ingredients to the dry ingredients. Don’t overmix; a few lumps are acceptable.
• With a nonstick skillet, preheat it to medium-low. Pour the batter into the skillet using a ⅓-cup measuring cup after lightly oiling it. Cook the pancakes for 2 to 3 minutes on the first side, or until the undersides are golden brown and bubbles start to appear. Cook for a further two to three minutes, or until golden brown and puffy, after flipping. As necessary, reduce the heat to low so that the centers cook through without burning the edges.
• If desired, garnish with pecans and maple syrup.

Keyword Pumpkin Pancakes recipe

RATING 4.9 (66)

How to Prepare Pumpkin Pancakes

This is always my first step because I like to melt my butter first so that it has time to cool. After that, combine the dry ingredients in a whisk and set them aside.

Mix the liquid components in a different bowl or measuring cup. Pour in the cooled, melted butter and whisk until it’s well combined (it might curdle a little bit, so keep whisking). Mix the liquid ingredients with the dry ingredients.

Ingredients You will need to make pumpkin pancake

This pancake recipe calls for common ingredients that you should have on hand in addition to pumpkin:

• Butter. Utilize unsalted, and melt it ahead of time so it has time to cool down.
• Flour. This is where plain, all-purpose flour works best. Self-rising flour should not be used because we add our own leavening agents.(Best floure for this cake )
• Sugar. I use light brown sugar, which has a mild flavor that works really well with the spices and pumpkin. You can make brown sugar by following my instructions if you don’t have it.
• Baking powder and baking soda. The two leaveners work together to create thick and fluffy pumpkin pancakes!
• Spices. I used the same spice blend that I used in my pumpkin spice recipe to create a comforting, fall-like flavor in these pumpkin pancakes.
• Milk. I don’t use buttermilk in my pumpkin pancakes, unlike my regular pancake recipe, as I felt it made them too dense and heavy (plus, the pumpkin spice was already giving us plenty of flavor!). You can use buttermilk if you’d like, but I think using plain old whole milk yields better results.
• Pumpkin. When using canned pumpkin, be sure it is pure pumpkin (read the ingredients carefully) and not “pumpkin pie filling.” In addition to taste, pumpkin offers a lot of moisture. In order to make up for this, we use less liquid than is typically used in pancakes.

Take great care not to overmix as you gently fold the wet and dry ingredients together.

Pour batter into a skillet that has been heated, then flip the pancakes when the edges appear cooked through and the bubbles start to pop. Cook until the food turns golden brown.

Recipe Tips

• Add mix-ins. When chocolate chips or chopped pecans are mixed into the batter, these pumpkin pancakes taste amazing.
• Adjust the heat as needed. Reduce the heat if the pancakes’ edges are browning more quickly than the centers are cooking through! My usual setting for heat is medium-low. But as my pan starts to retain residual heat, I lower it to low during the cooking process.
• Keep early batches warm in the oven. You’ll probably need to cook these pumpkin pancakes in batches unless you have a very large griddle. Transfer the early batches of pancakes to a large plate or baking sheet so they stay warm until you’re ready to serve. While you finish cooking the last batch, tent them with foil and reheat them in an oven set to 200°F.
• Freeze the extras. I love how well these pumpkin pancakes freeze! Freeze them for up to two or three months by placing them in an airtight container or freezer bag. Give them a brief microwave zap to thaw.

How to Serve Pumpkin Pancakes

Serve these pumpkin pancakes with maple syrup; the flavor of the pumpkin spice is enhanced by its caramel-like sweetness! You can’t go wrong with any of these if you want to add one more topping:

1. Chopped toasted pecans
2. Butter 
3. Cinnamon apple
4. Yogurt

For a basic weekend breakfast, finish the meal with coffee or a pumpkin spice latte. Serve the pancakes with a frittata or scrambled eggs and seasonal fresh fruit for a larger brunch.

FAQs

Can I add nuts or chocolate chips?

Indeed! Pumpkin pancakes go well with chocolate chips, toasted pecans, or even white chocolate chips. As you combine the wet and dry ingredients, you can add about 150g of additional ingredients. If you add them after everything has been mixed, your pancake batter may get overly mixed.

Is pumpkin pie mix the same as puree?

No, pumpkin puree is made entirely of pumpkin, whereas pumpkin pie mix contains additional ingredients like sugar, spices, and other additives. For this recipe of pumpkin pancakes, you will need pumpkin puree. Since ingredients are frequently sold side by side and do look similar, always double-check the label to be sure you have the correct one!

My pancakes turned out flat and rubbery. What happened?

It seems like your batter may have been overmixed. Mixing your wet and dry ingredients together should be done very gently; once everything looks mostly combined, stop mixing.

What temperature do you cook pancakes?

For pancakes, the best griddle temperature is 370°F, or medium on a gas stovetop burner. A flawless pancake requires reaching the ideal cooking temperature. Pancakes cooked on an overheated griddle will have burnt edges and undercooked centers.

Can I freeze homemade pancakes?

Prepare the pancakes according to your recipe, letting them cool completely after they are cooked through, then freeze. Pancakes should be layered in a freezer container or reusable freezer bag between sheets of waxed paper. Freeze for up to two months after sealing.

Is the pancake hot or cold?

Pancake cold might be the worst breakfast food ever. Pancakes should ideally be fluffy, soft, and hot enough to melt any butter pats or maple syrup drizzles that may be sliding over their surface.

Is Pumpkin Pancakes best for health?

These pumpkin pancakes are best for health if you make it your home, if you make it with pure ingredients than more best for health. You can add an extra quantity of ingredients if you want more taste.It is so good if you use fresh prepared pumpkin pancakes.