These and my Pumpkin Muffins create the ultimate fall breakfast!
Easy Pumpkin Pancakes Recipe
This is my go-to pumpkin pancake recipe! They have the best flavor, they are light and fluffy yet thick, and have a perfectly moist crumb. Plus pumpkin and maple syrup flavors pair together amazingly well, with flavors that perfectly compliment each other. It’s a match meant to be. Maybe plan on more than you think you need because people are going to want their own stack. They’re amazingly delicious!
How to Make Homemade Pumpkin Pancakes
Can batter be made in advance?
No, pancake batter should be used right away. Otherwise, the pancakes don’t rise as well.
Can they be frozen?
Yes. If you have leftover pancakes just freeze in an airtight container (once they’ve cooled). Keep parchment paper between layers to prevent sticking.
Tips for the Best Pumpkin Pancakes
Use fresh or canned pumpkin. Don’t use canned pumpkin pie mix. It has added water, sweetener and spices. Use real buttermilk. The buttermilk substitute (of milk and lemon/vinegar) won’t work as well here. Don’t over-mix the batter. As with any pancake recipe you won’t want to over-mix or the pancakes won’t be fluffy. A lumpy batter is fine here. Butter the griddle immediately before adding the batter otherwise the butter starts to burn. Keep pancakes warm in a 200 degree oven on a wire rack or cookie sheet while you finish cooking the others.
More Delicious Pumpkin Recipes to Try!
Easy Pumpkin Cake with Cream Cheese Frosting Pumpkin Snickerdoodles Pumpkin Scones (Starbucks Copycat) Perfect Pumpkin Pie Pumpkin Bread Pudding
