Can I use pumpkin pie filling?

No. Pumpkin pie filling already contains sugar and spices, which can change the flavor and texture. Use plain pumpkin puree.

Why are my pumpkin pancakes not fluffy?

The most common causes are overmixing the batter, using old baking powder, or cooking at too high a temperature.

Can I make the batter ahead of time?

It's best to cook the pancakes soon after mixing because the leavening agents begin working once the wet and dry ingredients are combined.

Can I use fresh pumpkin puree?

Yes. Make sure the puree isn't watery. If it contains a lot of moisture, drain it slightly before adding it to the batter.

Can I make these pancakes gluten-free?

Yes. Use a 1-to-1 gluten-free all-purpose flour blend designed for pancakes or baking.

Can I make mini pumpkin pancakes?

Absolutely. Use 1–2 tablespoons of batter per pancake and reduce the cooking time.

Can I freeze pumpkin pancakes?

Yes. Freeze them in a single layer first, then transfer them to a freezer-safe bag. This keeps them from sticking together.

The Best Fluffy Pumpkin Pancakes – Easy Fall Breakfast

Ingredients

Scale

All-purpose flour1 1/2 cups

Baking powder 2 teaspoons

Baking soda 1/2 teaspoon

Pumpkin pie spice1 1/2 teaspoons

Ground cinnamon1/2 teaspoon

Salt 1/4 teaspoon

Pumpkin puree1 cup

Brown sugar1/4 cup

Large egg1

Whole milk1 cup

Vanilla extract1 teaspoon

Melted butter 2 tablespoons

Butter or cooking spray For cooking

Instructions

Refrigerator: Allow the pancakes to cool completely. Store them in an airtight container for up to 4 days.

Freezer: Place cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container and freeze for up to 2 months.

Reheating: Warm refrigerated pancakes in the microwave for 20–30 seconds. Frozen pancakes can be reheated in a toaster, toaster oven, or microwave until hot.

Notes

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree can also work if it isn’t too watery.

Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and cloves gives these pancakes their classic fall flavor.

Milk: Whole milk makes the pancakes rich and tender. 2% milk also works.

Brown sugar: Brown sugar adds sweetness and a subtle caramel flavor. You can use granulated sugar instead.

Butter: Melted butter adds richness. Neutral oil can be used instead.

Author: info.fidarecipes.com
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast

Nutrition

Calories: 330
Sugar: 15g
Sodium: 470mg
Fat: 11g
Saturated Fat: 6g
Carbohydrates: 49g
Fiber: 3g
Protein: 8g

Keywords: fluffy pumpkin pancakes, easy pumpkin pancakes, homemade pumpkin pancakes, pumpkin spice pancakes, fall breakfast recipes, pumpkin breakfast recipes, pancakes with pumpkin puree