Pumpkin Pancakes

Stack of Delicious Breakfast Awaiting Enjoyment.

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Fluffy and light, Pumpkin Pancakes are packed with the rich flavors of fall!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Dessert

Cuisine: American, Vegetarian

Keyword: Pumpkin Pancakes

Servings: pancakes

Author: Chelsea Lords

Cost: $5.12

Equipment

Medium pan or an electric griddle

Ingredients

Dry Ingredients

1-1/2 cups flour see note 1
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice see note 2
1/2 teaspoon salt

Wet Ingredients

1/2 cup pumpkin see note 3
1/4 cup light brown sugar firmly packed
4 tablespoons unsalted butter melted and cooled
1 cup whole milk
2 large eggs

Caramel Syrup

8 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar firmly packed
1/2 cup heavy cream
2 teaspoons vanilla extract optional
1/8 teaspoon salt optional

US - Metric

Instructions

Set out wet ingredients to reach room temperature. Melt 4 tablespoons butter and set aside to cool down.
In a large bowl, whisk together all the dry ingredients. Add all the wet ingredients to the dry mixture. Whisk briefly, until no streaks of flour remain. Avoid overmixing, which can affect how the baking powder performs. If the batter appears too thick, add an additional 1–2 tablespoons of milk.
Heat a nonstick pan over medium heat or an electric griddle to 300°F. Using tongs, rub a stick of butter across the griddle, then gently wipe off excess butter with a paper towel.
Scoop batter with a 1/4 cup measure and pour onto the griddle, using a spoon to gently coax it into a 4-inch circle. Cook until bubbles form on top and the bottoms are golden and crisp. Flip with a metal spatula and cook the other side until golden brown. If pancakes or butter start to burn, reduce heat.
Wipe the pan or griddle down with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up. To keep pancakes warm while cooking, see note 3.
Serve the pancakes immediately with your choice of toppings.
In a medium pot, combine all syrup ingredients. Cook over medium heat, whisking occasionally, for 5–8 minutes or until the mixture thickens and comes to a full boil. Remove from heat, cool slightly, and whisk frequently. Drizzle over pancakes.

Notes

Note 1: When measuring the flour, be sure to spoon the cup full and level the top so you aren’t adding too much or too little flour.

Note 2: This blend is available in the spice section of many grocery stores, or you can make your own using this Pumpkin Pie Spice recipe.

Note 3: Ensure you're using standard canned pumpkin puree, not pumpkin pie filling. Use only 1/2 cup of pumpkin, not the entire can.

Note 4: Place a cooling rack on a large pan. As soon as you take a pancake off the pan or griddle, place it on the cooling rack in a single layer. Place the pan in a 200°F oven as you continue to cook more pancakes.

Nutrition Note: The nutrition information does not include the optional vanilla-caramel syrup.

Storage: Cool pancakes on a wire rack, then freeze individually before storing in an airtight container for up to 3 months. Reheat from frozen in the microwave, toaster, or oven at 350°F (177°C) on a lined sheet pan (covered lightly with foil) for 6–8 minutes.

Nutrition