5 Easy Pumpkin Pancake Recipes for Fall Mornings

With the crisp air and the vibrant colors of autumn leaves, there’s nothing quite like the feeling of waking up to a fall morning. And what better way to embrace this season than by indulging in a warm, fluffy stack of pumpkin pancakes? These delightful treats are not only delicious but also capture the essence of fall in every bite. Here, we share five easy pumpkin pancake recipes that are perfect for your cozy fall mornings.

Classic Pumpkin Pancakes

Let’s start with a basic yet iconic recipe that’s all about celebrating the pumpkin in its simplest form.

• Ingredients:
• 1 cup all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₂ tsp ground cinnamon
• ¹⁄₂ tsp ground ginger
• ¹⁄₈ tsp ground nutmeg
• ¹⁄₈ tsp ground cloves
• ¹⁄₂ tsp salt
• ³⁄₄ cup pumpkin puree
• 1 cup milk
• 1 egg
• 2 tbsp melted butter or vegetable oil

Steps:

1. In a large bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, spices, and salt.
2. In another bowl, whisk together the pumpkin puree, milk, egg, and melted butter or oil.
3. Stir the wet ingredients into the dry until just combined, being careful not to overmix.
4. Heat a non-stick skillet or griddle over medium heat. Spoon batter onto the skillet, cooking until bubbles form on the surface.
5. Flip pancakes and cook until the other side is golden brown.

🍳 Note: If your batter seems too thick, thin it with a bit more milk for easier spreading on the griddle.

Gluten-Free Pumpkin Pancakes

Don’t let dietary restrictions keep you from enjoying autumn flavors. Here’s how to make pumpkin pancakes that are gluten-free.

• Ingredients:
• 1 ¹⁄₂ cups gluten-free all-purpose flour (ensure it contains xanthan gum)
• 3 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ¹⁄₂ tsp ground cinnamon
• ¹⁄₄ tsp ground ginger
• ¹⁄₈ tsp ground nutmeg
• ¹⁄₄ tsp salt
• 1 cup pumpkin puree
• 1 ¹⁄₄ cup milk
• 1 egg
• 2 tbsp melted coconut oil or ghee

Steps:

1. Whisk together the flour, sugar, baking powder, baking soda, spices, and salt in a bowl.
2. In another bowl, combine pumpkin puree, milk, egg, and oil.
3. Add the wet mixture to the dry ingredients, stirring until just blended.
4. Follow the same cooking method as the classic recipe.

Vegan Pumpkin Pancakes

For those who prefer or require a vegan diet, this recipe ensures you’re not missing out on the pumpkin pancake delight.

• Ingredients:
• 1 cup all-purpose flour (use gluten-free if needed)
• 2 tbsp sugar
• 2 tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₂ tsp ground cinnamon
• ¹⁄₈ tsp ground nutmeg
• ¹⁄₈ tsp ground ginger
• ¹⁄₄ tsp salt
• 1 cup pumpkin puree
• 1 cup almond milk or any plant-based milk
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let it sit for 5 minutes)
• 2 tbsp maple syrup or agave

Steps:

1. Mix dry ingredients in a bowl.
2. In another bowl, combine the wet ingredients including the flax egg.
3. Blend wet and dry mixtures until just combined.
4. Cook on a preheated griddle or pan until done.

🌱 Note: For extra flavor, sprinkle in some vegan chocolate chips or chopped nuts before flipping the pancakes.

Pumpkin Pancakes with Pecan Streusel

Take your pumpkin pancakes up a notch with a delightful, crunchy pecan streusel topping.

• Ingredients for Pancakes:
• Use ingredients from the classic recipe above
• Ingredients for Streusel:
• ¹⁄₄ cup brown sugar
• ¹⁄₄ cup flour
• ¹⁄₂ tsp cinnamon
• 2 tbsp cold butter
• ¹⁄₂ cup chopped pecans

Steps:

1. Make the pancake batter as per the classic recipe.
2. For the streusel, mix the brown sugar, flour, and cinnamon in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the pecans.
3. Sprinkle a generous amount of streusel onto each pancake while they cook on one side, then flip.
4. Serve with a drizzle of maple syrup.

Apple Cinnamon Pumpkin Pancakes

Combine two fall flavors with these apple and pumpkin pancakes, perfect for a morning treat.

• Ingredients:
• 1 ¹⁄₂ cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• ¹⁄₂ tsp baking soda
• 1 tsp cinnamon
• ¹⁄₄ tsp ground nutmeg
• ¹⁄₄ tsp salt
• ³⁄₄ cup pumpkin puree
• 1 cup buttermilk
• 1 egg
• 2 tbsp melted butter
• 1 cup finely diced apples

Steps:

1. Combine dry ingredients in a bowl.
2. In another bowl, mix together pumpkin puree, buttermilk, egg, and butter. Fold in the diced apples.
3. Stir the wet ingredients into the dry until just mixed.
4. Cook as described in previous recipes, until golden on both sides.

Wrapping up, these five pumpkin pancake recipes each bring something unique to your fall breakfast table. Whether you prefer classic flavors, need dietary adaptations, or want to try something more complex like pancakes with pecan streusel or apple-cinnamon fusion, there's a recipe here to suit your taste. Not only do these pancakes offer a delightful taste of the season, but they also provide comfort and warmth as the temperatures drop. Enjoy these wonderful autumn mornings with a stack of these homemade pancakes, and let the flavors of fall fill your home and heart.

Can I substitute pumpkin puree with something else?

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If pumpkin puree is unavailable, you can use sweet potato puree or butternut squash puree as substitutes. The flavors will be slightly different but equally delightful.

How do I store leftover pancake batter?

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Store leftover batter in an airtight container in the fridge for up to 2 days. Stir well before using as the ingredients might separate.

Can I freeze pumpkin pancakes?

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Yes, freeze them on a tray first to prevent sticking, then transfer to a freezer bag. Reheat in a toaster or microwave when ready to eat.

What’s the best way to reheat pancakes?

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Reheat pancakes in a toaster for crispy edges or in the microwave covered with a damp paper towel for a softer texture. For best results, reheat on a warm skillet with a bit of butter or oil.

Can I make these recipes without a non-stick skillet?

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Absolutely, you can use a regular skillet or griddle with a bit of melted butter or oil to prevent sticking. Just ensure it’s well heated before pouring the batter.