Pumpkin Pancakes with Maple Syrup

Introduction

Hey there! If you’re ready to embrace all the cozy fall vibes, these Pumpkin Pancakes are your golden ticket. Fluffy, lightly spiced, and perfectly paired with a warm drizzle of maple syrup, these pancakes are like a morning hug in a stack. Whether you’re serving them up on a lazy weekend or treating yourself to a festive weekday breakfast, these pancakes will make you feel like you’re wrapped in a cozy sweater (even if it’s still sunny outside). Let’s turn up the autumn charm and get breakfast going!

Tip: Whip up a double batch and freeze the extras—future you will be SO grateful!

Why You’ll Love This Recipe

• Festive Flavors: These pumpkin pancakes are the perfect blend of fall spices—cinnamon, nutmeg, and clove—bringing warmth to every bite.
• Easy & Quick: Using simple pantry staples, this recipe comes together faster than you think—because I totally get it, mornings are busy!
• Make-Ahead Friendly: You can freeze leftover pancakes and just pop them in the toaster for breakfast later in the week.
• Kid-Approved: My kids absolutely love these pancakes, and they’re a great way to sneak some pumpkin (and extra nutrition) into the morning routine.

Ingredients Breakdown

Essentials

• 1 cup pumpkin puree: Fresh or canned both work here, just make sure it’s pure pumpkin and not the sweetened pie filling.
• 1 ½ cups all-purpose flour: Feel free to swap for whole wheat or gluten-free flour to fit your dietary needs.
• 2 tbsp sugar: You can use brown sugar for a deeper flavor or regular granulated sugar – both are delicious.
• 1 tsp baking powder: This gives your pancakes that beautiful fluffy rise.
• ½ tsp baking soda: This works with the baking powder to create the perfect texture.
• 1 tsp ground cinnamon: The warmth and coziness of these pancakes starts with cinnamon.
• ¼ tsp ground nutmeg: Adds that signature fall flavor.
• A pinch of ground clove: Be careful—clove is strong! A little goes a long way.
• 1 egg: Adds richness and helps bind everything together.
• 1 cup milk: I use whole milk, but feel free to swap for almond, oat, or any other plant-based milk.
• 2 tbsp melted butter: This gives that rich, slightly crisp edge to each pancake. You can also use coconut oil if you prefer.
• Pure maple syrup (for serving): The syrupy sweet finish you’ve been dreaming of!

Pro Tips

If you’re in a pinch: No fresh pumpkin puree? That’s okay. Canned works wonders for this recipe and saves time. Just make sure it’s 100% pumpkin puree, not the sugary filling.

Step-by-Step Instructions

1. Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and clove. This ensures the spices are evenly distributed—no one wants a bite of just spice!
2. Mix the wet ingredients: In a separate bowl, combine the pumpkin puree, milk, egg, and melted butter. Whisk them until smooth and creamy.
3. Combine the wet and dry ingredients: Gradually add the wet mixture to the dry, stirring gently until just combined. Be careful not to overmix—some lumps are totally okay.
4. Heat your pan: Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or oil.
5. Cook the pancakes: Using a ¼ cup measure, pour the batter onto the hot skillet. Cook until bubbles form on the surface and the edges begin to look set—about 2-3 minutes. Flip and cook the other side for another 2 minutes or until golden brown.
6. Serve and enjoy: Stack your fluffy pumpkin pancakes and drizzle generously with maple syrup. Add a dollop of whipped cream or a dusting of powdered sugar if you’re feeling fancy!

Chef’s Tips and Tricks

• Don’t overmix: I know it’s tempting to keep stirring, but overmixing the batter can lead to dense pancakes. Stir until ingredients are just combined, and some lumps are OK.
• Keep your pancakes warm: If you’re cooking for a crowd, keep your pancakes warm in a 200°F oven while you cook the rest. It’ll save you from cold pancakes when it’s finally time to sit down.
• Make it extra fluffy: Want super fluffy pancakes? Let your batter rest for 5-10 minutes before cooking to give the baking powder and soda time to activate.

Recipe Variations and Serving Suggestions

• Chocolate Chip Pumpkin Pancakes: Add in mini chocolate chips for an extra decadent breakfast treat. You can never go wrong adding a little chocolate!
• Nutty Twist: Toss in some chopped pecans or walnuts for extra crunch and flavor. Bonus: Nuts bring a boost of nutrition too!
• Spiced Maple Butter: Melt a little butter and stir in a pinch of cinnamon or pumpkin spice, then drizzle over your pancakes before adding the maple syrup. It’s a next-level way to cozy up your breakfast.

FAQs

1. Can I make these pancakes gluten-free? Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking blend, and you’re good to go.
2. How do I store leftovers? You can store these pancakes in an airtight container in the fridge for up to 3 days. Just pop them in the toaster or microwave to reheat!
3. Can I freeze these pancakes? Absolutely! Let the pancakes cool completely, then transfer them to a freezer-safe bag. You can store them for up to 3 months. Reheat in the toaster or microwave.
4. What if I don’t have maple syrup? No problem! Honey or agave syrup are great alternatives, or even a dusting of powdered sugar over some fresh fruit. It’s all good.

Printable Recipe Card

Pumpkin Pancakes with Maple Syrup

Ingredients:

• 1 cup pumpkin puree
• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of ground clove
• 1 egg
• 1 cup milk
• 2 tbsp melted butter
• Pure maple syrup, for serving

Instructions:

1. Whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and clove.
2. In a separate bowl, whisk together the pumpkin puree, milk, egg, and melted butter.
3. Combine the wet ingredients with the dry ingredients and stir until just mixed.
4. Heat a non-stick skillet over medium heat. Grease lightly with butter or oil.
5. Pour ¼ cup of batter onto the skillet, cooking each side for 2-3 minutes until golden brown.
6. Serve warm with maple syrup.

Conclusion with Call to Action

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