Pumpkin Pancakes Recipe: How to Make Pumpkin Pancakes

Pumpkin pancakes are light, flat cakes made from flour, eggs, milk, butter, and pumpkin. This dish typically features pure pumpkin or canned pumpkin purée. Cooks add pumpkin pie spices—like ginger, ground cinnamon, and nutmeg—to the batter for extra flavor. You can prepare pumpkin pancakes on a griddle or in a large, nonstick pan. Popular toppings for pumpkin pancakes include maple syrup and toasted pecans.

You can use either pumpkin purée or pure pumpkin to make pumpkin pancakes, but there are a few differences between these ingredients. Pumpkin is the vegetable in its pure, solid form, meaning you will have to mold it a bit to make it easier to cook. Pumpkin purée is the result of mashing, cooking, and draining pumpkin. Canned pumpkin purée typically contains water, making it easier to work with than canned pure pumpkin.

Store your leftover pancakes in the freezer so you can reheat them later.

1. 1. Add parchment paper between the pancakes. Stack your pancakes on top of one another, layering each with a piece of parchment paper to prevent them from sticking.
2. 2. Place in an airtight container. Place the stack of pancakes in a zip freezer bag or airtight container.
3. 3. Store for up to two months. If you plan to eat your pancakes within three days, you can store them in the fridge. Otherwise, place your airtight bag or container in the freezer, where you can keep your pancakes for up to two months.
4. 4. Thaw before reheating. Remove the pancakes from the freezer and let them defrost before heating them.
5. 5. Reheat with a toaster. Heat to your liking in a toaster or preheat an oven to a low setting. Spread the pancakes out on a sheet coated with cooking spray and bake for a few minutes.

Follow these tips to make the best pumpkin pancakes:

1. 1. Avoid overmixing the batter. If you overmix the pancake batter, it can create an uneven texture. Overmixing adds air to the mixture and forms tunnels or holes in the cakes.
2. 2. Customize your pancakes. You can make pumpkin pancakes in varying ways to adjust the nutritional value. Use whole wheat flour or gluten-free flour instead of white flour. You can also swap butter with vegetable oil or coconut oil to reduce the cholesterol levels.
3. 3. Play with different mix-ins. Everyone, even first-time bakers, can customize pancakes. You can toast chopped pecans or add chocolate chips to cook into the batter, drizzle your favorite maple syrup on top, or add homemade whipped cream to the golden brown cakes. You can use any remaining batter to make pumpkin waffles.
4. 4. Use buttermilk. For tall and fluffy pancakes, use buttermilk. The buttermilk adds a tangy flavor that pairs well with pumpkin flavor.
5. 5. Watch for bubbles. Before adding your batter to the pan or griddle, ensure it is properly heated. The griddle should reach 350 degrees Fahrenheit and be evenly heated all around. Watch for tiny bubbles to form after you drop your batter onto your heated surface. Once they form, after about two and a half minutes, flip your pancakes and cook for just two minutes more. Edges should start to turn a golden brown.