The pumpkin pancakes are perfect for a fall breakfast, soft orange, spiced, and delicious pancakes. Among the many sweet breakfast recipes, like cakes, cookies, muffins, porridge, pancakes are definitely not to be missed. With pumpkin and cinnamon, they are perfect for the fall season, to accompany a good hot cappuccino or a cup of pumpkin spice latte to stay on the pumpkin theme. These pancakes are delicious, a healthy breakfast idea because they can be prepared without refined sugars, and they are easy and quick to make. In fact, we can make them directly in the morning for a weekend breakfast or prepare the batter the night before and keep it in the fridge to cook them the next day.
The preparation is very simple: first mix the wet ingredients, such as pumpkin puree, eggs, milk, maple syrup honey, and oil, and then add the dry ingredients, namely flour, baking powder, and spices. Mix for a few moments and then cook our pancakes in a skillet lightly greased with oil. Once ready, we serve them with yogurt, maple syrup honey, and cinnamon.
These pumpkin pancakes are great for autumn breakfast, and over the weekend, they can be a great idea for a brunch with typical aromas and colors of this season. You just have to try them!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: American
- Seasonality: Autumn, Winter
Ingredients for making Pumpkin Pancakes
- 2 cups flour
- 3/4 cups milk (we used almond milk)
- 1/2 cups pumpkin (puree)
- 1 egg
- 1 tbsp olive oil
- 1 tbsp honey (or maple syrup)
- 2 tsps baking powder
- ground cinnamon
- ground cloves
Tools for making Pumpkin Pancakes
- 1 Bowl
- 1 Whisk
- 1 Skillet
- 1 Stove
- 1 Ladle
Steps for making Pumpkin Pancakes
Start by pouring the pumpkin puree into a bowl.
Add an egg, almond milk, oil, maple syrup or honey, and mix with a whisk to combine all the ingredients.
At this point, add the dry ingredients starting with the flour, followed by the baking powder, cinnamon, and cloves.
Mix well until you get a homogeneous batter that is neither too thick nor too runny.
Heat some oil or a knob of butter in a skillet and pour a ladle of the batter.
Cook each pancake for about 3 minutes per side or until bubbles start to form on the surface of each pancake.
Once ready, serve the pumpkin pancakes with Greek yogurt, maple syrup honey, and cinnamon.
Simo and Cicci recommend
You can keep the pumpkin pancakes for up to one day in the oven or in the fridge, well closed in an airtight container. You can also freeze them for up to 3 months.
You can also make the pancakes by combining all the ingredients in a blender, making it much simpler and quicker to prepare them in the morning.
FAQ (Questions and Answers)
How to easily make pumpkin puree?
The easiest way to cook pumpkin and reduce it to puree is to bake it: clean the pumpkin by removing the skin and seeds, cut it into pieces, and place it on a baking sheet lined with parchment paper. Bake it at 400°F for about 40 minutes or until tender. Then simply mash it with a fork or blend it to create the pumpkin puree needed for these pancakes. You can also cook the pumpkin for less time in an air fryer, or alternatively, steam it. We advise against boiling the pumpkin as it would absorb too much water.
What can these pumpkin pancakes be served with?
They are perfect with maple syrup, but you can also serve them with Greek yogurt, honey, and cinnamon as we did, or with salted caramel and toasted pecans.
