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Pumpkin season is upon us. With the changing leaves and crisp air, there’s a special charm to the cozy flavors of autumn. What better way to embrace this season than with a stack of delicious Fluffy Pumpkin Pancakes?
Infused with pumpkin pie spice and cinnamon, these pancakes offer a delightful twist on traditional breakfast options. The addition of pumpkin puree gives them a moist texture, while the yogurt ensures they turn out fluffy every time. These are truly the best pumpkin pancakes you’ll ever taste!
Recipe Notes:
- It’s recommended to use canned pumpkin puree instead of fresh to maintain the right texture of the pancakes
- If you only have Greek yogurt, you can make it more like plain yogurt by adding a tablespoon of milk
- Check the pancakes by gently peeking under to see if the underside has browned due to the pumpkin content
- Various toppings like pepitas, toasted almonds, or marshmallows can be added
- For a sweeter taste, add brown sugar or maple syrup to the pancake batter
To ensure fluffy pancakes, avoid over-mixing the batter. It’s okay if the batter is slightly clumpy.
These pancakes are best cooked fresh, as leaving the batter out for too long can affect their texture. However, you can store them in the fridge for up to 4 days or freeze them for later use.
Ingredients Needed For The Best Pumpkin Pancakes:
- Purpose Flour: Provides structure and body
- Granulated Sugar: Adds sweetness
- Pumpkin Pie Spice: Infuses fall flavor
- Ground Cinnamon: Enhances warmth
- Baking Powder & Baking Soda: Ensure fluffiness
- Salt: Balances flavors
- Eggs: Bind ingredients and add moisture
- Unsalted Butter: Adds richness
- Pumpkin Puree: Gives moist texture and flavor
- Plain Yogurt: Adds moisture and tanginess
- Chopped Pecans (optional garnish): Adds crunch
- Whipped Cream (optional garnish): Adds decadence
Fluffy Pumpkin Pancakes
- In a large mixing bowl, whisk together flour, sugar, salt, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, melt 3 tablespoons of butter. Whisk in eggs, pumpkin puree, and yogurt.
- Gently fold the pumpkin mixture into the flour mixture until just combined. Avoid over-mixing.
- Let the batter sit for five minutes while heating a skillet.
- Melt 1 tablespoon of butter in a skillet over medium-low heat.
- Scoop 1/3 cup of batter into the skillet, flatten slightly, and cook for 3-4 minutes on each side.
- Keep pancakes warm in an oven while cooking the rest. Serve with crushed pecans and whipped cream.
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