These Pioneer Woman Pumpkin Pancakes are fluffy, warm, and full of cozy pumpkin spice flavor. Perfect for a chilly morning, they are easy to whip up, making breakfast a treat!
Every bite tastes like fall on a plate! I love to top them with maple syrup and a sprinkle of cinnamon. Seriously, who can resist such a delicious start to the day? 🍁🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the pancakes. You could replace it with a gluten-free flour blend if needed or use half whole wheat for added nutrition. I often like the balance of flavors with some whole grain in the mix.
Canned Pumpkin Puree: Make sure to use pure pumpkin, not pumpkin pie filling, which has added sugar and spices. If you don’t have canned pumpkin, you can roast and puree fresh pumpkin or even use butternut squash puree as a substitute.
Buttermilk: If you’re out of buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for about 5 minutes. This will mimic the acidity of buttermilk and keep your pancakes fluffy!
Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can make your own mix by combining cinnamon, nutmeg, ginger, and cloves. Adjust the spices to your preference—I enjoy a bit more cinnamon for an extra kick.
How Do I Make Sure My Pancakes Are Fluffy?
The secret to fluffy pancakes lies in the mixing method and how you cook them. Avoid overmixing the batter; a few lumps are totally fine! Here are the steps to get them just right:
- Combine dry ingredients and wet ingredients separately before mixing them together.
- When you mix, do so gently. Overworking the batter can lead to tough pancakes.
- Cook over medium heat to give the pancakes time to rise—don’t rush!
Letting the batter rest for a few minutes can also help improve fluffiness. Enjoy your delicious and fluffy pancakes!
Pioneer Woman Pumpkin Pancakes
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 2 tablespoons sugar
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 cup canned pumpkin puree
- 1/4 cup melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
- Butter and maple syrup, for serving
- Chopped nuts (optional, for garnish)
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prep and around 20 minutes to cook. So, you’ll need about 30 minutes total from start to finish to enjoy these warm, comforting pancakes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar. This ensures that all the dry ingredients are evenly distributed!
2. Combine the Wet Ingredients:
In another bowl, beat the eggs and then add in the buttermilk, pumpkin puree, melted butter, and vanilla extract. Mix everything together until it’s well combined.
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until everything is just combined. Remember, it’s okay if the batter is a little lumpy—overmixing can make the pancakes tough!
4. Heat the Skillet:
Heat a large skillet or griddle over medium heat. Lightly grease it with some butter to prevent sticking.
5. Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook them until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes gently and cook the other side until golden brown, about 2 more minutes.
6. Serve and Enjoy:
Transfer the pancakes to a plate and keep them warm while you finish cooking the rest. Serve them hot with a pat of butter, a drizzle of maple syrup, and sprinkle some chopped nuts on top if you like. Enjoy these delicious pumpkin pancakes perfect for any fall morning!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a small pumpkin until tender, then scoop out the flesh and puree it in a blender or food processor. Make sure it’s smooth and not too watery for the best results!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just place a piece of parchment paper between pancakes to prevent sticking, and they’ll keep in the freezer for up to a month.
Can These Pancakes Be Made Vegan?
Yes, you can make vegan pumpkin pancakes by replacing the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals 1 egg), using plant-based milk in place of buttermilk, and using a vegetable oil instead of butter. They’ll be just as delicious!
What Toppings Go Well with Pumpkin Pancakes?
These pancakes pair wonderfully with maple syrup, whipped cream, or a dollop of yogurt. You can also sprinkle on some chopped nuts, like walnuts or pecans, or even add some chocolate chips for a sweet twist!
