Soft and Tall Pumpkin Pancakes: My Recipe with the Secret of the Perfect Batter (No More Flat Pancakes!)
If it has ever happened to you that your pumpkin pancakes didn’t turn out as tall and fluffy as you hoped, but rather a bit flat or rubbery, I know exactly what you’re talking about.
It’s a recipe that seems simple, but it has its “whys.” Pumpkin puree, in fact, is a wonderful ingredient but can make the batter too heavy if not handled correctly, preventing the pancakes from puffing up and giving them that texture we don’t like.
I’ve worked a lot on this recipe and have discovered that the secret is not just in the ingredients but in a couple of crucial steps that make all the difference.
The first, and perhaps most important, is the preparation of the pumpkin puree: it must be well-dried to not weigh down the batter. This means cooking it well and, if needed, evaporating excess water in a pan.
The second secret is in the batter whisking: it’s not just about mixing everything together. You need to combine the ingredients in the right order and work the batter just enough to make it creamy, but not too much.
This is how you preserve the air that will make the pancakes rise.
I arrived at this final recipe after many attempts and, I confess, also a few stacks of pancakes that didn’t rise as they should have.
But now I have the method that always works, guaranteeing you golden, tall, and irresistibly fluffy pumpkin pancakes. I’ll guide you step by step for an autumn breakfast that will give you great satisfaction!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10 pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pumpkin Pancakes (about 10 pancakes)
- 5.3 oz pumpkin (Cooked and dried puree)
- 1.2 cups all-purpose flour (sifted)
- 1/2 cup whole milk
- 2.8 oz brown sugar
- 1/2 packet baking powder
- 1 egg
- 1/2 teaspoon cinnamon powder
- maple syrup (or honey)
- banana (or other fresh fruit)
- pecans (or other nuts)
Tools
- Kitchen Scale
- Bowl
- Pan
Pumpkin Pancake Procedure
Cook and Prepare: Bake or steam the pumpkin until very soft. Mash it and let it cool completely.
Evaporate the Water: If the puree is moist, put it in a non-stick pan on low heat for 1-2 minutes. Stir constantly to evaporate the residual water. This step is essential!Egg and Sugar: In a bowl, beat the egg with the brown sugar. You can use a hand whisk.
Add the Wet Ingredients: Mix in the cold pumpkin puree, cinnamon powder, and milk. Stir to combine well.
Incorporate the Dry Ingredients: Sift the all-purpose flour and baking powder directly into the bowl. Stir gently, just enough to obtain a creamy and lump-free batter. Do not overwork the batter, or the pancakes will become tough.Heat the Pan: Heat a non-stick pan (specifically for pancakes if you have one) over medium heat. Grease it with a little oil and remove the excess with a paper towel. It’s important that the pan is hot but not smoking.
Pour the Batter: Pour a ladle of batter in the center of the pan, creating a round pancake.
Cook and Bubble: Cook for about 2-3 minutes on each side. When you see bubbles form on the surface and the edges firm up, it’s time to flip the pancake.
Brown: Flip the pancake and cook the other side until it’s nicely browned.
Serve Hot: As the pancakes are ready, place them on a plate. Decorate with plenty of maple syrup and serve immediately, hot!
Ingredient Notes and Substitutions
Pumpkin: Use less watery varieties like Delica, Butternut, or Mantovana. The puree should be smooth.
Milk: Whole milk makes the pancakes richer, but you can easily use plant-based milk (almond, soy, oat) for a lactose-free or vegan version (if you also substitute the egg).
Brown Sugar: It gives a rounder flavor. You can replace it with an equal amount of granulated sugar.
Spices: If you love autumn flavors, you can add a pinch of nutmeg or ginger powder to the cinnamon.
Storage
Pancakes are best freshly made and hot. If there are any leftovers, you can store them in an airtight container in the refrigerator for up to 1 day.
My advice: To reheat them, quickly pass them in the toaster or a non-stick pan without fats. They will be almost as good as freshly made!
Recipe Alternatives and Variations
Chocolate and Pumpkin Pancakes: Add 2 tbsp of unsweetened cocoa powder sifted together with the flour for a delicious version.
Chocolate Chip Pancakes: Add 1 oz of dark chocolate chips to the batter before cooking.
Recommended Uses and Pairings
Ideal Moment: Sunday breakfast or a special snack.
Pairing: Serve with maple syrup (classic!), but also with Greek yogurt, fresh fruit (blueberries, sliced banana), or a sprinkle of chopped nuts.
Origins and History of the Recipe
Pancakes are an ancient dish, the origin of which is lost in time, with similar versions present in many cultures. The modern version, thick and fluffy, is linked to the American tradition, where they are a breakfast staple. Adding pumpkin transforms them into a fall classic, celebrating the seasonal flavors of North America.
The Secret to Golden and Evenly Cooked Pancakes
The temperature of the pan is a detail that makes the difference between a burnt pancake and a perfect one. The pan should be well heated, but not smoking. If it’s too cold, the pancake won’t rise properly; if it’s too hot, it will burn outside before cooking inside. Grease with a little oil and then wipe off the excess with a paper towel: this creates a perfect, even non-stick base. You can do a small test with a drop of batter to see if the temperature is right.
FAQ (Questions and Answers)
1. Why did my pancakes remain flat and not rise?
There are two main reasons: 1) The batter was overworked, losing air. Mix just enough. 2) The pumpkin was too watery, weighing down the batter. Make sure to evaporate the excess water.
2. Why do my pancakes burn on the surface but remain raw inside?
The pan is too hot! Lower the heat to medium-low. Cooking should be slower to allow the heat to reach the center of the pancake without burning the outside.
3. Can I prepare the batter the night before?
I don’t recommend it. The baking powder starts activating as soon as the wet ingredients are combined with the dry ones. Leaving the batter too long in the fridge will cause it to lose its leavening strength, and the pancakes will be less fluffy and soft. It’s better to prepare the batter and cook immediately.
