Pumpkin Pancakes

Few things capture the essence of autumn quite like a plate of Pumpkin Pancakes. Fluffy on the inside, crisp on the edges, and infused with warm spices, these pancakes are the perfect way to start a cosy morning. Whether drizzled with maple syrup, topped with fresh fruit, or paired with a dollop of yoghurt, they offer a comforting balance of sweetness and spice. Best of all, they’re easy to make and can be customised to suit any preference.

Table of Contents

• Ingredient Breakdown
• Pumpkin: The Perfect Pancake Addition
• Choosing the Best Pumpkin Purée 
• The Secret to Fluffy Pumpkin Pancakes
• Cooking Pumpkin Pancakes to Perfection
• Top it Up!
• Customising Your Pumpkin Pancakes
• More Breakfast Recipes

Ingredient Breakdown

• Whole milk: Creates a rich and smooth pancake batter.
• Apple cider vinegar or lemon juice: Reacts with the milk to form a quick buttermilk substitute, adding lightness.
• Plain flour: Provides structure, ensuring the pancakes hold their shape.
• Baking powder: Gives the pancakes their signature fluffy texture.
• Ground cinnamon & nutmeg: Warm spices that enhance the pumpkin’s natural sweetness.
• Salt: Balances flavours and enhances the overall taste.
• Pumpkin purée: Adds moisture, natural sweetness, and a hint of earthiness.
• Eggs: Help bind the batter while contributing to the fluffy texture.
• Brown sugar: Brings a subtle caramel-like sweetness.
• Vanilla extract: Deepens the flavour and complements the spices.
• Melted butter: Enriches the batter and adds crispness when cooking.
  

Pumpkin: The Perfect Pancake Addition

Pumpkin isn’t just a seasonal novelty. It genuinely enhances pancake texture and flavour. Unlike mashed bananas, which can make pancakes dense, pumpkin purée keeps them light and tender while adding natural moisture. Its mild sweetness works harmoniously with the warm spices, creating a perfectly balanced bite.

Beyond its flavour, pumpkin provides a nutritional boost. Packed with vitamin A, fibre, and antioxidants, it turns these pancakes into a more wholesome breakfast choice. The added moisture also means you can reduce the amount of butter or oil in the recipe without sacrificing texture. Whether using homemade or canned purée, it transforms the classic pancake into an autumn-inspired delight.

Choosing the Best Pumpkin Purée

The key to achieving perfect Pumpkin Pancakes starts with selecting the right pumpkin purée. Both homemade and canned purée work well, but there are a few things to consider when choosing between them.

Canned pumpkin purée offers convenience and consistency. It has a smooth texture and deep flavour, making it a great option for baking and pancakes. However, not all canned pumpkin is created equal. Some brands label their purée as “100% pumpkin,” but they actually contain a mix of different winter squashes. If you prefer a richer, more authentic pumpkin taste, look for organic or single-ingredient options with no additives.

Homemade pumpkin purée gives you complete control over flavour and texture. Roasting a halved sugar pumpkin (also known as pie pumpkin) brings out its natural sweetness. After roasting, blend the flesh until smooth. If it’s too watery, strain it through a cheesecloth to achieve the thick consistency needed for pancakes. While homemade purée takes more effort, it adds depth and freshness that store-bought versions sometimes lack.

Regardless of your choice, always ensure the purée is thick and smooth. Excess water can weigh down the batter and result in dense pancakes instead of fluffy ones.

The Secret to Fluffy Pumpkin Pancakes

Fluffiness is the hallmark of great pancakes, and achieving it comes down to a few simple techniques. The most important factor? The reaction between acid (apple cider vinegar or lemon juice) and baking powder. When these ingredients combine, they create tiny air pockets that lift the batter, resulting in light, airy pancakes.

Overmixing is another common mistake that leads to dense pancakes. When flour is stirred too aggressively, gluten develops, making the batter tougher. A few lumps in the batter are perfectly fine. They disappear once cooked. Lastly, letting the batter rest for a few minutes before cooking allows the ingredients to fully hydrate, leading to a smoother texture.

Cooking Pumpkin Pancakes to Perfection

Mastering the cooking process ensures that each pancake has a golden, crisp exterior and a soft, fluffy centre. Start by heating the pan to medium or medium-low. Too high, and the outside will burn before the inside cooks through. Brushing the pan with a small amount of butter or oil prevents sticking while adding crispness.

Once the batter is in the pan, watch for bubbles forming on the surface. This signals that the bottom has set and it’s time to flip. A gentle, confident flip prevents the pancake from deflating. The second side cooks faster, usually in just one to two minutes. Keep pancakes warm by placing them on a baking sheet in a low oven until ready to serve.

Top it Up!

Pumpkin Pancakes are delicious on their own, but the right toppings elevate them to another level. 

• Maple syrup is a classic choice, complementing the warmth of the cinnamon and nutmeg. 
• If you prefer a bit of tanginess, Greek yoghurt or crème fraîche provides a creamy contrast.
• For added texture, sprinkle chopped pecans, walnuts, or toasted pumpkin seeds on top. 
• Fresh fruit, like sliced apples, pears, or pomegranate seeds, adds brightness and a refreshing bite. 
• If you want something extra indulgent, a dollop of whipped cream or a drizzle of caramel sauce takes these pancakes into dessert territory.

Customising Your Pumpkin Pancakes

This recipe offers a great base, but you can easily tweak it to suit your taste. Here are some variations to try:

• Make them extra spiced: Add ground ginger, allspice, or cloves for a bolder flavour.
• Go dairy-free: Swap the milk for almond, oat, or coconut milk, and use melted coconut oil instead of butter.
• Add mix-ins: Stir in chocolate chips, dried cranberries, or chopped nuts for extra texture.
• Boost the protein: Replace half the flour with oat flour or add a scoop of protein powder.
• Make them gluten-free: Use a 1:1 gluten-free flour blend or a mix of almond and oat flour.

More Breakfast Recipes

If you’re looking for more recipes like these Pumpkin Pancakes to brighten up your breakfast routine, then look no further!

• Maple Cinnamon Baked Peaches: These 5-ingredient Maple Cinnamon Baked Peaches are an absolute treat. Sweet, juicy peaches are halved and drizzled with a maple-cinnamon glaze, before being baked to golden perfection. 
• Ricotta Pancakes: A delightfully fluffy take on traditional pancakes. Unlike standard pancakes, these have a delicate, custardy centre that makes them rich yet light.
• Miso Maple Granola: This granola recipe brings together the warmth of maple syrup with the depth of miso for a beautifully balanced sweet-and-savoury twist on a breakfast classic.
• Pumpkin Muffins: Autumn in a bite! These spiced pumpkin muffins are sweet, moist and easy to make – no mixer needed. Enjoy them as a snack, dessert or even breakfast!

See how I make these recipes and more over on my Instagram!