These Pioneer Woman Pumpkin Pancakes are cozy and fluffy, perfect for fall mornings. With delicious pumpkin and warm spice flavors, they bring a smile with every bite!
I love serving these pancakes with a drizzle of maple syrup and a sprinkle of nuts on top. They’re like a hug on a plate! Who doesn’t enjoy pancakes that feel like a celebration? 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes. You could swap it with whole wheat flour for a healthier option, but the texture might be denser.
Pumpkin Puree: Canned pumpkin is convenient and has a great flavor. If you have fresh pumpkin, you can roast and puree it instead. Just make sure it’s smooth!
Spices: Using fresh spices makes a big difference! If you don’t have all the individual spices, a pumpkin spice blend works well too. I often add a bit of cardamom for an extra zing.
Sweeteners: Brown sugar adds moisture and a subtle caramel flavor, but you can use white sugar or even maple syrup if that’s what you have on hand. Just adjust your liquids a bit!
Milk: Any type of milk works, including dairy-free options like almond or oat milk.
Butter vs. Oil: I prefer melted butter for its richer flavor, but vegetable oil is perfectly fine for a lighter option.
How Do You Achieve Fluffy Pancakes?
Fluffiness is key for great pancakes! Here are some tips to get them just right:
- Don’t overmix the batter! Gently stir after combining wet and dry ingredients; a few lumps are okay.
- Let the batter rest for about 5-10 minutes. This allows the flour to hydrate and helps with fluffiness.
- Cook on medium heat. If the skillet is too hot, the pancakes will brown too quickly and stay raw inside.
- Look for bubbles forming on the surface before flipping. This shows they’re ready!
- Make sure to grease the skillet before each batch to prevent sticking.
With these tips and delicious ingredients, you’ll have a stack of perfect pumpkin pancakes to enjoy!
Pioneer Woman Pumpkin Pancakes
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/4 cup brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 3/4 cups milk
- 1 cup canned pumpkin puree
- 2 large eggs
- 2 tablespoons vegetable oil or melted butter
- Butter or oil for cooking
- Whipped butter or cream cheese, for topping (optional)
- Maple syrup, for serving
Time Needed:
This delicious pancake recipe takes about 15 minutes to prepare and around 10 minutes to cook, making it a fantastic option for a quick and cozy breakfast! You can whip up a fresh batch and enjoy them hot off the griddle in no time.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by grabbing a large mixing bowl. In this bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until everything is blended nicely. This is where all those warm spices come together to create a delightful base!
2. Mix the Wet Ingredients:
In a separate bowl, mix together the milk, canned pumpkin puree, large eggs, and vegetable oil (or melted butter). Whisk these ingredients until the mixture is smooth and uniform, ensuring the pumpkin is fully combined with the other ingredients.
3. Combine Dry and Wet Ingredients:
Now pour your wet mixture into the bowl with the dry ingredients. Gently stir them together using a spatula or wooden spoon until just combined. Remember, it’s okay if there are a few lumps; overmixing could make the pancakes tough!
4. Heat the Skillet:
Place a large skillet or griddle on medium heat. Lightly grease the surface with butter or oil to prevent sticking. You want it to be hot enough that a drop of water sizzles when it hits the pan.
5. Cook the Pancakes:
Using a 1/4 cup measuring cup or scoop, pour the batter onto the hot skillet for each pancake. Cook them until bubbles pop on the surface and the edges appear set, which should take about 2 to 3 minutes. It’s a good time to take a peek at the bottom; they should be golden brown.
6. Flip and Finish Cooking:
Carefully flip each pancake and continue cooking for another 2 minutes or until the other side is also golden brown and the pancakes are cooked through. Keep an eye on their color—they should look lovely and inviting!
7. Serve and Enjoy:
Once cooked, transfer the pancakes to a plate and keep them warm while you finish the rest of the batter. Feel free to grease the skillet as needed in between batches. Finally, serve your stack of pancakes topped with a dollop of whipped butter or cream cheese, and drizzle with maple syrup. Enjoy every delightful bite!
Indulge in these tasty, spiced pumpkin pancakes for a special seasonal breakfast that’s sure to warm your heart!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour can add a nuttier flavor and extra fiber. Just keep in mind that it may make the pancakes a bit denser. For the best results, you might consider using a mix of whole wheat and all-purpose flour.
Can I Substitute Pumpkin Puree with Other Ingredients?
If you don’t have pumpkin puree, you can use unsweetened applesauce or mashed ripe bananas as alternatives. Both will give a nice flavor and moisture, but the pancakes will taste different. You could also use sweet potato puree!
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for a longer shelf life—just place parchment paper between each pancake to prevent sticking and freeze them in a single layer before transferring to a zip-top bag.
How Can I Make the Pancakes More Fluffy?
To enhance fluffiness, make sure not to overmix your batter! A few lumps are okay. Additionally, letting the batter rest for about 5-10 minutes before cooking can help too, as it allows the flour to fully hydrate.
