Can I use canned pumpkin pie filling instead of pumpkin puree for this pumpkin pancakes recipe?

No, it's crucial to use 100% pure pumpkin puree for this pumpkin pancakes recipe, not pumpkin pie filling. Pie filling contains added sweeteners and spices that will alter the flavor and sweetness balance of the pancakes. Pure pumpkin puree allows you to control the exact taste.

How can I make my pumpkin pancakes extra fluffy?

The key to extra fluffy pumpkin pancakes is to not overmix the batter. Mix until just combined, even if there are still a few lumps. Also, ensure your baking powder and baking soda are fresh, as their leavening power diminishes over time. Using buttermilk also greatly contributes to fluffiness.

Can I make the batter for this pumpkin pancakes recipe ahead of time?

While it's best to cook pancakes immediately after mixing, you can prepare the dry ingredients and wet ingredients separately and store them in the refrigerator overnight. Combine them just before cooking. If you mix the entire batter ahead, the leavening agents will lose some of their potency, resulting in slightly less fluffy pancakes.

How do I store and reheat leftover pumpkin pancakes?

Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a toaster, microwave, or warm them on a griddle over low heat until heated through. They also freeze well; place parchment paper between each pancake and store in a freezer-safe bag or container for up to 2 months. Reheat from frozen in a toaster or oven.

pumpkin pancakes recipe: 5 Steps to Fluffy Perfection for Fall

Name: The Ultimate Fluffy Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon light brown sugar, packed; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup pumpkin puree (100% pure, not pie filling); 1 cup buttermilk; 2 large eggs; 4 tablespoons unsalted butter, melted and cooled; 1 teaspoon vanilla extract; Vegetable oil or butter for greasing the griddle; Optional toppings: maple syrup, whipped cream, powdered sugar, chocolate chips

Ingredients

Scale

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon light brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 cup pumpkin puree (100% pure, not pie filling)
1 cup buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Vegetable oil or butter for greasing the griddle
Optional toppings: maple syrup, whipped cream, powdered sugar, chocolate chips

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Instructions

Step 1: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
Step 2: In a separate medium bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. Do not overmix; a few lumps are fine.
Step 4: Heat a lightly oiled griddle or large non-stick pan over medium-low heat. Ensure the griddle is hot enough by sprinkling a few drops of water; they should sizzle and evaporate immediately.
Step 5: Pour 1/4 to 1/3 cup of batter per pancake onto the hot griddle, leaving space between them.
Step 6: Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes until cooked through.
Step 7: Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F / 95°C) while you cook the remaining batter. Serve immediately with your favorite toppings.

Notes

For best results, use fresh spices and ensure your buttermilk is at room temperature. Do not overmix the batter; lumps are okay! Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Desserts & Baking
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 320 kcal
Sugar: 20 g
Sodium: 450 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0.2 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 85 mg

Ingredients

Instructions

Notes

Nutrition

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