Pumpkin Pancakes

These fluffy pumpkin pancakes screams autumn. I love topping them with sweet and smoky caramelized bacon apples, but feel free to choose whatever toppings your heart desires!

pumpkin pancakes with bacon apples
pumpkin pancakes with bacon apples

Canned Pumpkin VS Pumpkin Pie Filling

In this recipe, I used canned pumpkin, not pumpkin pie filling. While both are made from cooked pumpkin, canned pumpkin contains no added sugar. Pumpkin pie filling, on the other hand, is a pre-made mixture of pureed pumpkin with sugar and spices like cinnamon, nutmeg, and cloves. It sometimes also includes evaporated milk and cornstarch. Canned pumpkin is versatile for both sweet and savory dishes, while pumpkin pie filling works well for pies, bars, or cheesecake. For more details, check out webstaurantstore.com.

pumpkin pancakes ingredients
pumpkin pancakes ingredients

When to Flip Pancakes

To cook pancakes perfectly, start by heating a non-stick skillet or griddle over medium low heat. If the heat is too high, the pancakes will brown too quickly on the outside while staying undercooked inside. I prefer using coconut oil instead of butter because butter tends to burn quickly, but you can choose either for both the batter and cooking. Once the skillet is hot, lightly grease it and pour about 1/3 cup of batter for each pancake. You’ll know it’s time to flip the pancakes when bubbles form on the surface and the edges start to look set. Avoid pressing down on the pancakes while cooking, as this can make them dense. Let them cook for about 1-2 minutes on the second side until golden brown and cooked through. Enjoy fluffy, perfectly cooked pancakes every time!

pumpkin pancakes
pumpkin pancakes

Toppings for Pancakes

My favorite topping for pumpkin pancakes is the sweet and savory caramelized bacon apples, as shown in the photo above. However, other great options include whipped cream or cinnamon butter. If you prefer a classic touch like Luke’s Diner from Gilmore Girls, simply mix some butter with honey or maple syrup and add a dash of cinnamon. No matter how you top them, these pancakes are delicious!

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Making Pancakes Batter Ahead of Time

You can absolutely mix the batter ahead of time and refrigerate it. Just be sure to cover the bowl with plastic wrap, foil, or store the batter in an airtight container. The pancake batter will stay fresh in the fridge for up to 3-4 days. This makes it easy to quickly whip up delicious pumpkin pancakes in small batches whenever you’re ready!

How to Store and Reheat Pancakes

To store leftover pancakes, let them cool completely before placing them in an airtight container or sealing them in a freezer-safe bag. You can refrigerate them for up to 3 days or freeze them for up to 2 months. To reheat, simply pop the pancakes in the toaster or warm them in a skillet over low heat for a few minutes on each side. If you’re reheating several at once, use the oven by placing them in a single layer on a baking sheet at 350°F for about 10 minutes. This method keeps them fluffy and warm without drying them out! However, if you are in the lazy girl mode, just reheat them 20-30 second per pancake in the microwave.

pumpkin pancakes with bacon apples

Pumpkin Pancakes

Mary Thatcher
These fluffy pumpkin pancakes screams autumn. I love topping them with sweet and smoky caramelized bacon apples, but feel free to choose whatever toppings your heart desires!
No ratings yet
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 205 kcal

Equipment

  • 1 skillet
  • 2 mixing bowls

Ingredients
  

  • cup All purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • tsp pumpkin spiced (It's better to mix your own by using 1 tsp cinnamon powder, 1 tsp nutmeg, and 1/2 tsp ginger powder)
  • 4 tbsp brown sugar
  • 1 egg (large)
  • 4 tbsp coconut oil (or melted butter)
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree

Instructions
 

  • In a mixing bowl, combine flour, baking powder, spices, and salt then stir or whisk together.
  • In a separated bowl combine egg, milk, coconut oil or melted butter, vanilla, and pumpkin puree then whisk to combine.
  • Combine the wet and dry mixture together and mix to combine. (No need to whisk or over mixing it.)
  • Heat a lightly greased griddle or skillet over medium or medium -low heat. Add 1/3 -1/2 cup of the batter. Spread out the batter with spatula as needed.
  • The first side typically takes 2-3 minutes to cook—look for bubbles forming on the surface and the edges starting to set. Flip the pancake and cook the second side for 1-2 minutes, or until both sides are golden brown. (Using a griddle will help you cook multiple pancakes faster.) Enjoy!

Video

@stickyricethaikitchen

Pumpkin Pancakes Ingredients ⬇️ 1½ cup All purpose flour 2 tsp baking powder ½ tsp salt 2½ tsp pumpkin spiced (It’s better to mix your own by using 1 tsp cinnamon powder, 1 tsp nutmeg, and 1/2 tsp ginger powder) 4 tbsp brown sugar 1 egg (large) 4 tbsp coconut oil (or melted butter) 1 cup milk 1 tsp vanilla extract 1 cup pumpkin puree Caramelized Bacon Apples ½ lb bacon 3-4 apples (3 cups peeled and diced ) 1 tsp lemon juice (fresh) ½ cup brown sugar 2 tsp cinnamon powder #pumpkinpancakes#pancake#fallrecipe#homemadefood#breakfast#brunch#bacon#apple#friedapples#baconapple#cooking#officiallyfall#falls2024#autumnvibes

♬ Autumn Leaves – Timothy Cole

Notes

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Nutrition

Serving: 3pancakesCalories: 205kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 24mgSodium: 273mgPotassium: 143mgFiber: 2gSugar: 9gVitamin A: 4845IUVitamin C: 1mgCalcium: 111mgIron: 2mg
Keyword pancakes pumpkin, pumpkin pancakes, pumpkin spiced pancakes
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