Best Pumpkin Pancakes Recipe

Introduction

Pumpkin pancakes with a touch of cinnamon butter are the perfect way to welcome the cozy flavors of autumn. Whether you’re serving them for breakfast or brunch, these pancakes are guaranteed to bring warmth and deliciousness to your table. Simple to make, yet packed with flavor, this recipe is sure to become a family favorite.

Detailed Ingredients with Measures

– 1 cup of all-purpose flour
– 1 tablespoon of granulated sugar
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of ground nutmeg
– 1/4 teaspoon of ground ginger
– 1/4 teaspoon of salt
– 3/4 cup of pumpkin puree
– 3/4 cup of milk
– 1 large egg
– 2 tablespoons of melted butter
– 1 teaspoon of vanilla extract
– 1/4 cup of butter, softened (for cinnamon butter)
– 1 tablespoon of ground cinnamon (for cinnamon butter)
– 1 tablespoon of honey (for cinnamon butter)

Prep Time

Before diving into the recipe, ensure you have all your ingredients measured and ready. It takes only about 10 minutes to prep the batter and cinnamon butter. This step ensures a smoother cooking process and aids in the final flavor.

Cook Time, Total Time, Yield

Cook the pancakes for 2-3 minutes per side over medium heat until golden brown. Making this batch should take about 15 minutes in total, summing up to a delightful 25 minutes from start to finish. This recipe yields approximately 4 hearty servings, perfect for family breakfast or brunch.

Happy cooking and enjoy these delightful pumpkin pancakes with cinnamon butter as you savor the flavors of the season. Warm, fluffy, and perfectly spiced – it’s a dish you won’t want to miss!
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Detailed Directions and Instructions

Step 1: Prepare the Cinnamon Butter

– In a small bowl, combine softened butter, cinnamon, and a touch of honey.
– Mix well until fully combined.
– Cover and refrigerate until ready to serve.

Step 2: Prepare the Pumpkin Pancake Batter

– In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
– In another bowl, combine the wet ingredients: pumpkin puree, milk, eggs, and vanilla extract. Whisk thoroughly to combine.
– Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should still be slightly lumpy.

Step 3: Heat the Skillet or Griddle

– Place a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or a nonstick spray, ensuring even coverage.

Step 4: Cook the Pancakes

– Use a ladle or ¼-cup measuring cup to pour batter onto the hot skillet or griddle. Space out the pancakes to avoid overcrowding.
– Cook for around 2-3 minutes on the first side or until you see small bubbles forming and the edges look set.
– Flip the pancakes carefully and cook for another 1-2 minutes on the other side until golden brown.
– Transfer cooked pancakes to a plate and cover to keep warm while cooking the remaining batter.

Step 5: Serve

– Stack the warm pancakes on a serving plate.
– Add a spoonful of the prepared cinnamon butter on top of the stack and let it melt over the pancakes.
– Serve with your choice of maple syrup or other toppings.

Notes

Note 1: Pumpkin Puree

– Make sure to use pure pumpkin puree, not pumpkin pie filling, as it contains added sugar and spices which may affect the recipe.

Note 2: Milk Options

– You can substitute regular milk with non-dairy milk such as almond, soy, or oat milk if preferred.

Note 3: Cooking Temperature

– Ensure the skillet or griddle is not too hot to prevent burning the pancakes. Medium heat is ideal for even cooking.

Note 4: Consistency of Batter

– If the batter seems too thick, add a splash of milk to thin it slightly. Adjust gradually to achieve the desired consistency.

Note 5: Storage

– Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Note 6: Freezing Option

– These pancakes freeze well. Place in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Reheat from frozen in the toaster or microwave.
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Cook Techniques

Combine Wet and Dry Ingredients Separately

For the best texture and consistency, start by mixing the wet ingredients in one bowl and the dry ingredients in another. Then combine them carefully to ensure a lump-free batter.

Don’t Overmix the Batter

When combining the wet and dry ingredients, stop mixing as soon as they are incorporated. Overmixing can result in dense or chewy pancakes instead of a light and fluffy consistency.

Use a Non-Stick Surface

To prevent the pancakes from sticking, use a non-stick skillet or griddle. If you don’t have one, ensure your pan is properly greased before pouring in the batter.

Maintain Medium Heat

Cook the pancakes over medium heat to ensure that they cook evenly. High heat may cause the outside to burn while the inside remains undercooked.

Flip at the Right Time

Flip the pancakes when bubbles start to form on the surface and the edges look set. Waiting too long or flipping too early may affect the appearance and shape of the pancakes.

Keep the Pancakes Warm

To serve all the pancakes at the same time, keep the cooked pancakes warm in a low-temperature oven while you finish preparing the rest of the batch.

FAQ

Can I use canned pumpkin puree instead of fresh pumpkin?

Yes, canned pumpkin puree works perfectly for this recipe and is convenient to use. Just ensure it is pure pumpkin puree without any added spices or sugar.

Can I make the batter ahead of time?

It’s best to make the batter fresh if possible. However, you can prepare it the night before and store it in the refrigerator. Stir gently before cooking to ensure consistent texture.

How can I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, warm them in the microwave or a toaster for convenience.

Can I substitute the flour for a gluten-free option?

Yes, you can use gluten-free flour blends as a substitute. Just ensure the blend includes xanthan gum for structure, or add it separately if needed.

What toppings pair well with these pumpkin pancakes?

Cinnamon butter, maple syrup, whipped cream, fresh fruit, or chopped nuts are excellent toppings to complement the flavors of the pumpkin pancakes.

Can I freeze these pancakes?

Yes, these pancakes freeze well. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Reheat straight from the freezer in a toaster or microwave.

Conclusion

Pumpkin pancakes with cinnamon butter are a perfect way to embrace the flavors of fall. They are rich, fluffy, and packed with the warm essence of pumpkin and spices. The cinnamon butter elevates these pancakes, providing a creamy, sweet, and aromatic final touch. Whether for a cozy breakfast or a festive brunch, these pancakes will undoubtedly bring comfort and joy to your table.

More recipes suggestions and combination

Classic Banana Pancakes

A classic option that pairs well with honey, maple syrup, or chocolate chips, offering a perfect twist for banana lovers.

Apple Cinnamon Pancakes

Infused with grated apple and cinnamon, these pancakes bring another layer of autumnal warmth to your mornings.

Carrot Cake Pancakes

Transform your pancake routine by incorporating shredded carrots, raisins, and a hint of nutmeg.

Chocolate Chip Pumpkin Pancakes

Add chocolate chips to the pumpkin pancake mix for a delightful combination of rich flavors that kids and adults will adore.

Spiced Pecan Pancakes

Incorporate finely chopped pecans and a touch of nutmeg for a nutty, spiced complement to your breakfast spread.

Maple Butter Syrup

Swap out cinnamon butter and try serving your pumpkin pancakes with homemade maple butter syrup for an extra sweet and rich experience.

Whipped Cream and Fruits

Top your pumpkin pancakes with whipped cream and fresh seasonal fruits like pears or apples for a lighter, refreshing touch.