These spicy pumpkin pancakes are light, fluffy, and full of flavor. They make the perfect fall breakfast.
️WHY WE LOVE THEM
What’s not to love? These Pancakes are full of pure pumpkin and delicious spices. They come together very quickly and add to any Fall morning. They are also very versatile, which is exactly the type of recipe we love. Add your favorite fall spices and the nuts your family enjoys. If you want to go all out, you can add our pumpkin syrup and top with whipped cream. Enjoy these sweet pancakes on a crisp Fall morning. Seriously, there is nothing better! You may also want to try our buttermilk pancakes, pumpkin coffee creamer, and pumpkin french toast.
Flour-we recommend using All Purpose flour
Baking Soda and Baking Powder– the combination of these two leveling agents will create the “fluff” for these light and fluffy pancakes.
Sugar-adds the sweetness
Salt- it enhances the flavor.
Eggs-two large eggs
Spices-Cinnamon, ginger, and allspice.
Vanilla extract– adds a wonderful flavor. You can use vanilla flavoring.
Oil-Olive oil or canola both work well.
Buttermilk-this ingredient is vital. The fat content in the buttermilk is what adds a fabulous texture and taste. Many people will say they don’t like buttermilk. You can’t taste it and this is what makes pancakes GREAT.
Pure canned pumpkin– this is pure pumpkin, NOT the pumpkin pie mix.
Nuts-we use pecans or walnutsButter-we make our pancakes in butter; this is key and makes them FABULOUS!
These pumpkin pancakes are so easy, you just need:
griddle or skillet (we use a cast iron skillet)
️HOW TO MAKE
You won’t believe how easy these pancakes are! They take no time to prepare and your family will love them.
Gather all your ingredients and turn your griddle or skillet on to ensure it gets hot.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, allspice, ginger, cinnamon and salt.
- Add vanilla extract, eggs, oil, buttermilk, and pumpkin, mixing well with a spoon.
- Fold in nuts of your choice.
- Have your skillet or griddle hot, add a pat or two of butter, and drop pancake batter by large spoonful onto the griddle or into the skillet.
- Cook on one side until brown, flip, and continue cooking until pancakes are done.
You’ll see many pancake recipes tell you that your ingredients need to be at room temperature. I have never worried about this, and it’s never affected the recipe.
If you want your pancakes to be fluffy (don’t over-mix your batter), remember not to smash your pancakes down with your spatula. Smashing will make them have more of a crust edge and dense, not light and fluffy.
FREQUENTLY ASKED QUESTIONS
How do I know when the pancakes are ready to flip?
When bubbles in the batter start to pop, and the edges are setting up, it’s time to flip them. It should be easy to get a spatula underneath them.
Do I have to use buttermilk, or can I use regular milk?
You can use regular milk, but it will change the pancake’s taste and texture. If you don’t have buttermilk, you can use this substitute, but again, it’s not exactly the same because you are missing the fat from the buttermilk.
STORING AND REHEATING
You can easily freeze these pancakes. Once you have cooked them, place them on a baking sheet and place them in your freezer for 30 minutes to an hour. Place them in a freezer bag, and they will keep for up to 2 months.
To reheat, place in the microwave, warming them up for 20 seconds at a time. You can also place them on a baking sheet and put them in the oven at 350 for 8-10 minutes.
MORE POPULAR RECIPES
Our Nannie made these biscuits every day! Many ⭐⭐⭐⭐⭐ reviews.
This recipe makes 10-12 pancakes, depending on what size you make them. You can easily double this recipe if you need it for a large group. You could also easily half it for just 2-3 people.
Easy Pumpkin Pancakes
You’ll love this easy recipe for the delicious pumpkin pancakes!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
- 2 cups all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs
- 2 tablespoons oil I use Canola
- 1 1/4 cups buttermilk
- 1 cup pure canned pumpkin Not the pumpkin pie mix
- 1 cup nut pieces of your choice Optional
- 1 stick butter or margarine for griddle or skillet
In a large bowl whisk together the flour, sugar, baking powder, baking soda, allspice, ginger, cinnamon and salt. Add vanilla extract, eggs, oil, buttermilk and pumpkin mixing well with a spoon. Fold in nuts. Have your skillet or griddle hot, add a pat or two of butter or margarine, drop pancake mix by large spoonful onto griddle or into skillet. Cook on one side until brown, flip and continue cooking until pancakes are done.
Are you reading our magazine?
Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.