If there’s one simple, cozy breakfast you need to make this season, it’s Easy Pumpkin Pancakes. Imagine a fluffy stack brimming with warm spices, subtle sweetness, and that irresistible pumpkin aroma that wraps your kitchen in autumn charm. These pancakes are pure comfort, and with just one bowl and a handful of pantry staples, they’re as effortless as they are delicious. Whether it’s a crisp weekend morning or you need a quick festive treat, Easy Pumpkin Pancakes are guaranteed to become your new go-to for breakfast magic.
Ingredients You’ll Need
You’ll be amazed at how just a few basic ingredients bring these Easy Pumpkin Pancakes to life! Each one has a special role in achieving that pillowy texture, gorgeous orange hue, and mouthwatering, spiced flavor we all crave when the leaves start to turn.
- All-purpose flour: The backbone of the pancakes, giving them the perfect structure while staying light and fluffy.
- Brown sugar: Adds a gentle, molasses-like richness that enhances the pumpkin flavor beautifully.
- Granulated sugar: Brings a touch of sweetness—balanced, but not too much—to every bite.
- Baking powder: Helps the pancakes rise high and proud, delivering the signature fluff.
- Baking soda: Works alongside baking powder for extra lift and lovely tenderness.
- Ground cinnamon: Delivers that classic fall aroma and cozy warmth you expect from pumpkin treats.
- Ground nutmeg: Lends a hint of nuttiness that makes these pancakes truly stand out.
- Ground ginger: Adds a zesty, subtle heat that brightens each bite.
- Salt: Essential for balancing sweetness and deepening the other flavors.
- Buttermilk: Gives the pancakes their unbeatable tenderness and a slight tang that sets them apart; see notes if you need a quick substitute!
- Canned pumpkin purée: The star ingredient—it creates that vibrant orange color and rich pumpkin flavor.
- Large egg: Binds everything together and adds extra fluffiness.
- Melted butter: Imparts a luscious richness that makes every bite melt in your mouth.
- Vanilla extract: Rounds out the flavors with a mild, sweet perfume.
- Butter or oil for cooking: For perfectly golden edges and a nonstick surface.
How to Make Easy Pumpkin Pancakes
Step 1: Mix the Dry Ingredients
Start by whisking together your flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl. Getting these dry ingredients evenly combined lays the perfect, flavorful foundation for the pancakes and ensures a consistent taste and texture in every bite.
Step 2: Combine the Wet Ingredients
In a separate bowl, blend your buttermilk, pumpkin purée, egg, melted butter, and vanilla extract until smooth. This mixture is what gives Easy Pumpkin Pancakes that beautiful color and exceptional moistness – don’t you love when simple things create magic?
Step 3: Bring it all Together
Pour the wet ingredients over the bowl of dry ingredients. Stir everything together gently until just combined; a few small lumps are totally fine. The secret to tender pancakes is not over-mixing—this keeps them soft, high, and cloud-like!
Step 4: Heat and Prep the Skillet
Place your favorite skillet or griddle over medium heat and brush it lightly with butter or oil. Give it a minute to preheat; you want the surface hot enough so that the batter sizzles gently as it hits the pan. This is how you get those irresistibly crisp, golden edges.
Step 5: Cook to Perfection
For each pancake, pour about 1/4 cup of batter onto your hot skillet. Watch for bubbles to form and the edges to look set—this takes about 2 to 3 minutes. Flip each pancake with confidence and cook another 2 to 3 minutes until golden and cooked through. The house will smell like pure autumn joy.
Step 6: Serve and Savor
Stack your Easy Pumpkin Pancakes high and serve them warm right away. Dress them with your choice of maple syrup, whipped cream, or a sprinkle of cinnamon sugar for an unforgettable breakfast experience.
How to Serve Easy Pumpkin Pancakes
Garnishes
For a finishing touch, dust your pancakes with powdered sugar, drizzle generously with maple syrup, or spoon on a little whipped cream. A sprinkle of chopped toasted pecans or a dash of cinnamon sugar also adds delightful crunch and coziness—these simple garnishes take your Easy Pumpkin Pancakes to the next level.
Side Dishes
Pair these pancakes with sizzling veggie sausage, fresh apple slices, or a tangy dollop of Greek yogurt. Even a simple fruit salad on the side complements their warm flavor, making breakfast feel truly special without much fuss.
Creative Ways to Present
Try stacking mini pancakes for a brunch party platter, tucking a few between layers of spiced mascarpone for a decadent “pancake cake,” or arranging them with chocolate chips and sliced bananas for extra fun. Kids love using Easy Pumpkin Pancakes as finger food with little cups of warm syrup for dunking!
Make Ahead and Storage
Storing Leftovers
If you have leftover pancakes (lucky you!), let them cool completely before placing them in a resealable bag or airtight container. They’ll stay soft and tasty for up to three days in the fridge, making weekday breakfasts a breeze.
Freezing
Easy Pumpkin Pancakes freeze beautifully. Stack them with a little parchment paper between each pancake so they don’t stick, then slide them into a freezer bag. They’ll keep their flavor and texture for up to two months—perfect for quick, cozy cravings any day.
Reheating
For best results, warm pancakes in the toaster or a 325°F oven straight from the fridge or freezer. Microwaving works too, but toaster-oven reheating brings back those lightly crisp edges that make Easy Pumpkin Pancakes irresistible.
FAQs
Can I use fresh pumpkin puree instead of canned?
Absolutely! Just make sure to drain any excess liquid from your homemade puree so the batter stays thick. The flavor will be a bit more delicate and earthy, which many people love.
What can I use instead of buttermilk?
If you don’t have buttermilk, stir 1 tablespoon of lemon juice or vinegar into 3/4 cup of milk, let it sit for a few minutes, and use this easy substitute—it works like a charm in these pancakes.
Are these pancakes suitable for freezing?
Yes, Easy Pumpkin Pancakes are freezer-friendly! Cool them completely, layer with parchment, and freeze. They’re fabulous for quick breakfasts or brunches on the fly.
How do I keep pancakes warm for a group?
Stack your finished pancakes on a baking sheet and keep them in a 200°F oven, lightly covered with foil, until you’re ready to serve everyone at once. They stay soft and warm without drying out.
Can I make these gluten free?
Swap the all-purpose flour for your favorite gluten-free baking blend (with xanthan gum). The pancakes may be a bit softer, but the flavor and ease remain unbeatable.
Final Thoughts
If you crave an autumn breakfast that’s both easy and irresistibly delicious, these Easy Pumpkin Pancakes are for you. Invite some friends, pour the coffee, and savor the happiness that only a stack of pumpkin-spiced pancakes can bring. Give them a try—you might just find your new fall favorite!
Print
Easy Pumpkin Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Start your day with a taste of autumn with these Easy Pumpkin Pancakes. Fluffy and flavorful, these pancakes are a perfect treat for a cozy breakfast or brunch.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin purée
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Butter or oil for cooking
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugars, baking powder, baking soda, spices, and salt.
- Wet Ingredients: In a separate bowl, mix buttermilk, pumpkin, egg, butter, and vanilla. Combine wet and dry ingredients, stir until just mixed.
- Cooking: Heat skillet, pour 1/4 cup batter for each pancake, cook until bubbles form. Flip and cook until golden. Repeat with remaining batter.
- Serve warm with desired toppings.
Notes
- If no buttermilk, use milk with lemon juice or vinegar.
- Pancakes freeze well, reheat in toaster or oven.
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