Cozy Pumpkin Pancakes: 2 Cups of Fall

Oh, fall! Just saying the word brings a smile to my face. The crisp air, the colorful leaves, and that irresistible urge to cozy up with something warm and delicious. And for me, nothing says autumn quite like a stack of perfect pumpkin pancakes. Seriously, is there anything better than waking up on a chilly morning, knowing a batch of these fluffy, spiced beauties is waiting for you? I remember my Grandma Elsie, she’d start making these whenever the first leaves started to turn. The smell that filled her little Ohio kitchen… pure magic! She always said it was like capturing the essence of autumn in a breakfast dish, and you know what? She was so right. This recipe is my way of sharing that magic with you – easy, incredibly fluffy, and bursting with all those cozy fall flavors we love. It’s the perfect way to make any weekend morning feel extra special. You can read more about my kitchen roots over on my About page!

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Why You’ll Love These Pumpkin Pancakes

Get ready to fall in love with breakfast all over again! These aren’t just any pancakes; they’re little bites of autumn joy. You’ll adore them because:

• They’re ridiculously easy to whip up, even on a busy morning.
• The flavor is pure fall heaven – warm spices and sweet pumpkin in every bite!
• They turn out SO fluffy, your family will be asking for seconds (and thirds!).
• They make your kitchen smell absolutely amazing.

Gather Your Ingredients for Perfect Pumpkin Pancakes

Alright, let’s get our pumpkin pancake party started! Here’s a list of everything you’ll need to make these beauties. I always try to use good quality ingredients because, honestly, it does make a difference! For you, this means you’ll need:

• 2 cups all-purpose flour – This is our structure!
• 2 tablespoons granulated sugar – Just a touch of sweetness.
• 2 teaspoons baking powder – Our secret weapon for fluffiness! Make sure it’s fresh.
• 1 teaspoon ground cinnamon – The star of our fall spice show.
• 1/2 teaspoon ground nutmeg – Adds that warm, cozy depth.
• 1/4 teaspoon salt – Balances out that sweetness perfectly.
• 1 1/2 cups milk – Whole milk gives the best richness, but any kind works!
• 1 cup pumpkin purée – Please grab the plain purée, *not* pumpkin pie filling. It needs to be pure pumpkin!
• 2 large eggs – Just regular large eggs are perfect here.
• 1/4 cup melted butter – Unsalted is my go-to, but salted works too, just adjust the extra salt if you use it!

Step-by-Step Guide to Fluffy Pumpkin Pancakes

Making these fluffy pumpkin pancakes is honestly a breeze! I promise, even if you’re not usually a morning person, this recipe will make you spring out of bed. The most important thing is to just have fun with it and try your best not to overmix. Let’s get cooking!

Mixing the Dry Ingredients

First up, grab a big bowl and whisk together your flour, sugar, baking powder, cinnamon, nutmeg, and that pinch of salt. Whisking really helps make sure everything is evenly distributed, which means every single pancake will taste perfectly spiced!

Combining the Wet Ingredients

In a separate, slightly smaller bowl, whisk together the milk, that glorious pumpkin purée (remember, no pie filling!), and the eggs until they’re nicely combined. It’ll look like a beautiful, orange mixture – a sure sign we’re on the right track!

Bringing It All Together for Spiced Pancake Batter

Okay, here’s the magic step! Pour all those lovely wet ingredients into your dry ingredients. Now, stir them *just* until they’re combined. I can’t stress this enough: don’t overmix! A few lumps are totally fine; they’re the secret to a super fluffy pancake. Overmixing makes them tough, and nobody wants that. Finally, carefully stir in your melted butter. You’re officially ready to make some seriously good spiced pancake batter!

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Cooking Your Perfect Pumpkin Pancakes

Get your griddle or a large frying pan nice and warm over medium-high heat. A little oil or butter helps prevent sticking – I usually add just a teaspoon. Spoon about 1/4 cup of batter onto the hot pan for each pancake. Let them cook for about 2-3 minutes on the first side, until you see little bubbles forming on top. Then, flip them gently! Cook for another 2-3 minutes until they’re golden brown on both sides and cooked all the way through. You can find even more tips for perfect pumpkin pancakes here!

Tips for the Best Pumpkin Pancakes

Okay, so you’ve got the recipe and you’re ready to go, but I want to share a few little secrets that will take your pumpkin pancakes from good to absolutely amazing! These are the little tricks I learned over years of experimenting in my kitchen. First off, make sure your ingredients aren’t straight from the fridge; room temperature milk and eggs really help everything come together smoothly. And that batter? Remember what I said about not overmixing? A few lumps are your friend for fluffy pancakes! Also, get that griddle heat just right – not too hot that they burn outside before they’re cooked inside, and not too low that they become flat and oily. Happy cooking! You can find loads more breakfast ideas here.

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Elevate Your Autumn Brunch Idea

These pumpkin pancakes are a total showstopper on their own, but let’s talk about how to make your whole fall spread sing! Imagine serving these beauties alongside some warm, spiced homemade apple cider. Or, if you’re feeling extra festive, some of my chewy apple cider donuts would be divine! For toppings, don’t just stop at syrup – think a dollop of whipped cream, a sprinkle of toasted pecans, maybe even a little drizzle of caramel sauce. It’s all about creating that cozy, celebratory vibe for your perfect autumn brunch idea.

Storage and Reheating for Leftover Pumpkin Pancakes

Got delicious pumpkin pancakes leftover? Lucky you! They store like a dream. Let them cool completely on a wire rack. Then, you can pop them into an airtight container or a zip-top bag in the fridge for up to 3 days. If you won’t get to them that quickly, fear not! You can freeze them too. Just lay them flat in a freezer-safe bag, separated by parchment paper so they don’t stick together, and they’ll be good for about 2 months. Reheating is super easy – pop them in a toaster for a quick crisp-up, or warm them gently in the oven or a toaster oven.

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Frequently Asked Questions About Pumpkin Pancakes

Got questions about making the best pumpkin pancakes? I totally get it! There’s a little bit of magic involved, but it’s pretty straightforward once you know the tricks. Here are some common things people ask, and I’m happy to share my two cents!

Can I use fresh pumpkin instead of purée for pumpkin pancakes?

You sure can! Fresh pumpkin is lovely, but it has way more moisture than canned purée. You’ll want to roast and mash it really well, and maybe even strain it a bit to avoid making your batter too watery. It’s a bit more work, so I usually stick with the canned for simplicity!

How do I make my pumpkin pancakes extra fluffy?

Oh, fluffiness is key! My biggest tip is to *not* overmix the batter. Seriously, a few lumps are totally fine – they mean happy pancakes! Also, make sure your baking powder is nice and fresh; stale baking powder is a major culprit for flat pancakes. A slightly less hot griddle can help them cook through without getting tough, too!

What are the best toppings for pumpkin pancakes?

This is my favorite part! Of course, a good drizzle of maple syrup is classic. But why stop there? A dollop of whipped cream, a sprinkle of toasted chopped pecans or walnuts, maybe even some caramel sauce if you’re feeling indulgent! A little dusting of powdered sugar like on my pumpkin spice cupcakes is also divine.

Estimated Nutritional Information

Before you dive into these delicious pumpkin pancakes, a quick note on nutrition! These values are just estimates, because, you know, home cooking can vary a bit! Based on about 8-10 pancakes, each one has roughly 180 calories. You’ll also find about 6g of fat, around 5g of protein, and about 28g of carbohydrates, with 8g of that being sugar. It’s a tasty treat, and these numbers can change a little depending on the exact ingredients you use. Enjoy every bite!

Share Your Fluffy Fall Breakfast Creation!

I’d absolutely LOVE to hear how your pumpkin pancakes turned out! Did you try any fun topping combinations? Did your family devour them? Please leave a comment below and tell me all about it! And if you snap a pic, tag me on social media – I can’t wait to see your delicious creations! If you have any questions or need a hand, feel free to reach out too!

Pumpkin Pancakes

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Enjoy a taste of autumn with these fluffy pumpkin pancakes, perfect for a cozy weekend breakfast.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: 8-10 pancakes 1x
• Category: Breakfast
• Method: Griddling
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin purée
• 2 large eggs
• 1/4 cup melted butter

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Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the milk, pumpkin purée, and eggs.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Stir in the melted butter.
5. Heat a lightly oiled griddle or frying pan over medium-high heat.
6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
7. Cook for 2-3 minutes per side, or until golden brown and cooked through.
8. Serve warm with your favorite toppings.

Notes

• For extra flavor, add 1/4 cup chopped pecans to the batter.
• Serve with maple syrup, whipped cream, or a dusting of powdered sugar.
• These pancakes freeze well. Reheat in a toaster or oven.

Nutrition

• Serving Size: 1 pancake
• Calories: 180
• Sugar: 8g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg