Welcoming Back Pumpkin
If you’ve gone shopping at all the past month, you may have noticed pumpkin has once again emerged from the flavor vault. When pumpkin spice hits store shelves, people’s eyes grow large with excitement, or their shoulders sink at the thought of summer’s end. If you’ve found yourself reading this article, you’re most likely in the former group. If you don’t like pumpkin and found your way here, I have a recipe that may change your mind. Of course, that’s if you enjoy pancakes as packed with flavor as they are fluffy. If your interest is piqued, I offer you pumpkin spice pancakes.
A Cozy Breakfast on Rainy Mornings
Pancakes are one of my favorite recipes when I have the chance to sleep in and make breakfast from scratch. They’re mini cakes of comfort reminiscent of childhood, especially if you’re making a recipe passed down through generations. Pancakes are also great for incorporating seasonal flavors throughout the year. During the fall, adding pumpkin puree creates a recipe worthy of a breakfast feast. The iconic squash family member elevates the flavor by adding nuttiness and natural sweetness undertones. When combined with a blend of fall spices, the result is a mouthwatering recipe that will have your guests returning for seconds.
How Do Pumpkin Spice Pancakes Stack Up?
When adding pumpkin to pancakes, the result is a denser batter with added moisture from the puree. Brown sugar and spices balance the flavor adding subtle notes of warmth. What knocks this recipe out of the park is using buttermilk instead of regular milk. The acidity from the buttermilk reacts with baking powder to create a fluffier and thicker pancake, even with gluten-free flour! One of my favorite gluten-free flours is King Arthur’s Gluten-Free Measure for Measure Flour. Recipes made with King Artur’s measure for measure flour come out perfectly each time without sacrificing the flavor or bake quality.
What is the Consistency of Pumpkin Spice Pancake Batter?
Because this recipe is a thicker batter from the pumpkin puree and buttermilk, don’t be shocked when your batter isn’t runny like traditional batters. It may even look like a slightly thinned pumpkin bread batter. Because the batter is thicker, you also won’t have perfectly round pancakes, which I love! Pumpkin spice pancakes are more rustic in shape and create edges worthy of a magazine cover. If you prefer thinner pancakes, add a 1/4 to a 1/2 cup of milk to the recipe. Transfer the batter to a griddle using a half-cup measuring cup or a large spoon. You can use a narrow spatula to scrape and drop the batter. You will have about 15 seconds to even out the surface or press the sides into a rounder shape. Even if they are oval or irregularly shaped, they will bake beautifully!
Ingredients
- 1 ½ cups buttermilk, room temperature
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 2 ½ tsp. baking powder
- 1 ½ tsp. cinnamon
- 1 tsp. allspice
- ½ tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 3 Tbsp. light brown sugar
- 1 cup pumpkin puree
- 1 tsp. vanilla extract
- 3 Tbsp. unsalted butter, melted
Instructions
- Allow the egg and buttermilk to come to room temperature for about a half hour. Set aside.
- Add the flour, baking powder, cinnamon, allspice, ginger, nutmeg, and salt to a small bowl. Stir to combine and set aside.
- Add the brown sugar and egg to a stand mixer bowl. Mix on low speed until the egg yolk is evenly incorporated.
- Add the pumpkin puree, vanilla extract, and melted butter to the egg and brown sugar mixture. Mix on low speed until evenly blended.
- Slowly add the buttermilk to the pumpkin mixture, mixing on low speed to avoid splashing. Once evenly mixed, add half the flour mixture. Mix on low speed for 20 seconds. Add the remaining flour mixture. Mix the batter at medium-low speed until no clumps of flour remain. Be careful not to overmix! Set the batter aside.
- Heat an electric griddle or skillet. If you can control the temperature, set it to 350 °F. If you cannot control the temperature, set the heat to medium.
- To test if your cooking surface is ready, run your finger under cold water, and allow a droplet to fall on the cooking surface. If the water starts to sizzle and hops across the surface, you can begin to cook the batter.
- Lightly grease the cooking surface. Transfer about a third cup of batter to the skillet.
- Cook the pancake for about two to five minutes, until the edges of the pancake start to darken in color and lightly crisp at the edges.
- Flip the pancake and cook for an additional two to five minutes. Once evenly browned on both sides, serve hot.
Notes
- This recipe will yield eight to 12 pancakes depending on the amount of batter per pancake.
- For thinner pancakes, add 1/4 to a 1/2 cup of milk to the recipe. The cooking time may vary.
- If cooking one pancake at a time in a skillet and you aren't serving each immediately, you can keep the pancakes warm in the oven. Preheat your oven to the lowest setting, and place a cookie sheet inside. As each pancake finishes cooking, transfer the pancake to a cookie sheet. To prevent overcooking, slightly open door and keep an eye on the pancakes.
- Nutrition facts are calculated by WP Recipe Maker using an AI generator. Nutrition information will vary based on the brands and ingredients selected. The nutrition information is a general guide.
Nutrition
Pumpkin Spice Pancakes Storage Tips
Should you have leftover pancakes or batter, they can easily be stored in the fridge or frozen. There are differences between the methods and length of storage which I’ve outlined below. Refrigeration is the easiest method if consumed within a few days when storing a small amount of leftovers.
Fridge Storage
You can store leftover batter and cooked pancakes in the fridge. But how long they can be stored depends on whether you’ve cooked the batter or not:
- Raw pancake batter can be stored for up to two days if refrigerated in an air-tight container.
- Cooked pancaked can be stored for up to four days if refrigerated in an air-tight container.
Freezer Storage
For extended storage, you can freeze batter and pancakes. For quality purposes, I recommend cooking the batter and freezing pancakes. When frozen and thawed, the batter may not rise as well and reduce the fluffiness. It can be done but keep the quality in mind.
To freeze the batter, transfer it to a freezer-safe plastic bag or container. Because the batter is liquid and will rise, only fill the container up to 75% of the way to leave room for expansion. For added convenience, divide the batter into smaller batches for easy portioning. Thaw the better 12 to 24 hours before cooking when ready to cook. You can freeze batter for up to three months.
To freeze pancakes, freeze the pancakes in a single layer on a parchment paper-lined cookie sheet. Once frozen solid, transfer the pancakes to a freezer-safe container. To ensure they don’t stick, place pieces of parchment paper between each pancake. Pancakes can be reheated in a microwave in thirty-second intervals or baked at 350° F for about 7 10 10 minutes or until hot. You can freeze cooked pancakes for up to three months.
Recipe Tips
When purchasing canned pumpkin, ensure you are buying pure pumpkin puree and not pumpkin pie filling! Pumpkin pie filling contains extra sugar and spices which will alter the flavor.
If you don’t have buttermilk or it is unavailable, you can make buttermilk at home! You will need 1 1/2 cups of either whole, 2%, or vegan milk and 1 1/2 tablespoons of either lemon juice or white vinegar. Combine your chosen ingredients into a small bowl or measuring cup and allow the milk to sit at room temperature for ten minutes. You can then proceed with the recipe.