Loaded with pumpkin flavor, these moist and fluffy pancakes are so comforting and satisfying. With so much fall flavor, all they really need is melted butter and syrup. Or dress them up with whipped cream and they’ll remind you of pumpkin pie!
Fall Favorite Pancakes
These pumpkin pancakes are loaded with fiber and vitamins, making for a nourishing and filling breakfast. Freezer-friendly pumpkin pancakes will stay fresh and fluffy for months. Just thaw, warm in the toaster or oven, and serve anytime. They pair well with any fruit topping or syrup. With just the right amount of sweetness from brown sugar, these pancakes are delicious on their own as a handheld snack with coffee. Homemade pumpkin pancakes are so much better and more economical than what you would find at IHop or Trader Joe’s.
Ingredients for Pumpkin Pancakes
Pumpkin – Canned pure pumpkin puree will give the best flavor and texture, do not use canned pumpkin pie filling. You can also substitute canned or baked and mashed sweet potatoes. Adjust the sugar to taste, since they have more sugar than pumpkin. Buttermilk – This pumpkin pancake recipe uses buttermilk to make them extra fluffy. You can make your own simply by mixing white vinegar or lemon juice and milk. Flour – Use all-purpose white flour for thick and fluffy pancakes. If desired, swap half the all-purpose flour for whole wheat flour. Most gluten-free flours can be substituted in the same quantity in the recipe below, or in the ratio recommended on the bag. Spice – Use this best-ever DIY pumpkin pie spice mix to get the best flavor. This pumpkin spice has cinnamon, ginger, cloves, nutmeg, and allspice!
How to Make Pumpkin Pancakes
Follow these simple steps for moist and fluffy pancakes
Strawberry freezer jam – Just warm it in the microwave! Apple pumpkin butter – Tangy, spicy, rich, thick, spreadable Spiced crumble – Crunchy and sweet Quick stovetop apple pie filling – Cinnamon spiced apples Homemade whipped cream – So much better than from a can!
Leftover Pancakes?
Pumpkin pancakes can be stored in the fridge for up to three days and will keep in the freezer for up to two months. The batter will be very thick (even thicker than banana pancakes), so once you put it in the pan, you’ll need to use a spatula to spread it into a pancake shape. To freeze, allow to cool completely. Place wax paper between each pancake and stack in ziplock bags. Thaw at room temperature, or place directly in the toaster oven. Wrap with foil to prevent over-browning. Did you enjoy these Fluffy Pumpkin Pancakes? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
