These Pioneer Woman Pumpkin Pancakes are fluffy, warm, and packed with cozy pumpkin flavor. Perfect for a chilly morning, they’ll make your kitchen smell amazing!
Who can resist a stack of pancakes with a hint of cinnamon and nutmeg? I love topping them with syrup and whipped cream. It’s like a hug on a plate! 🥞❤️
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the pancakes. If you’re gluten-free, you can use a gluten-free all-purpose flour blend, which works well in pancakes.
Granulated Sugar: Regular sugar gives the pancakes a nice sweetness. If you prefer less sugar, you could reduce it to 1 tablespoon or try using honey or maple syrup instead.
Canned Pumpkin Puree: This is what makes the pancakes moist and flavorful. Remember, it should be 100% pumpkin puree, not pumpkin pie filling. If you can’t find it, you can use homemade pumpkin puree, just make sure it’s smooth.
Buttermilk: Buttermilk adds a lovely tang and makes the pancakes fluffy. If you don’t have buttermilk, you can substitute it by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.
How Do I Get Fluffy Pancakes?
Fluffy pancakes are all about the technique! Here’s how to ensure your pancakes turn out light and airy:
- Don’t overmix the batter! It’s okay if there are a few lumps. Overmixing develops gluten, which can lead to dense pancakes.
- Make sure your skillet is at the right temperature. Too hot and they’ll burn, too cool and they won’t rise properly. A medium heat works best.
- Use a small amount of butter to coat your skillet. This adds flavor and prevents sticking, but too much butter can lead to greasy pancakes.
- Wait until bubbles form on the surface before flipping. This is a sign that they’re ready to turn!
How to Make Pioneer Woman Pumpkin Pancakes
Ingredients You’ll Need:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons vegetable oil or melted butter
- Butter, for cooking and serving
- Maple syrup, for serving
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and another 10-15 minutes to cook, making the total time around 20-25 minutes. Perfect for a quick but delicious breakfast!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, gather your all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk them together until they are well combined to ensure the pancakes are evenly flavored.
2. Combine the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, eggs, pumpkin puree, and vegetable oil or melted butter. Mix until everything is smooth and well blended. This combo brings that lovely pumpkin flavor!
3. Combine Wet and Dry Mixes:
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Remember, it’s okay if there are some small lumps—overmixing can lead to dense pancakes!
4. Preheat the Skillet:
Heat a large skillet or griddle over medium heat. Once it’s warm, add a small amount of butter to coat the cooking surface. This helps prevent sticking and gives flavor!
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook them for 2-3 minutes until bubbles start to form on the surface and the edges look a bit set. This is your cue to flip!
6. Flip and Finish Cooking:
Carefully flip the pancakes over using a spatula, and cook them for an additional 2 minutes, or until they are golden brown and cooked all the way through. Adjust the heat if needed to avoid over-browning.
7. Repeat the Process:
Keep pouring and cooking the remaining batter, adding more butter to the skillet as necessary to prevent sticking. Enjoy the delicious aroma filling your kitchen!
8. Serve and Enjoy:
Serve these warm pancakes with a pat of butter on top and a drizzle of maple syrup. They’re cozy and perfect for chilly mornings!
Enjoy your fluffy and delicious Pumpkin Pancakes, a wonderful treat for any fall-inspired breakfast! 🍂🥞
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but your pancakes may be denser. To help with the texture, consider mixing half all-purpose flour and half whole wheat flour for a lighter result!
How Can I Store Leftover Pancakes?
Let the pancakes cool completely, then stack them with parchment paper in between to prevent sticking. Place the stack in an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 2 months!
What Should I Do if the Batter is Too Thick?
If your pancake batter feels too thick and isn’t pouring easily, just add a splash more buttermilk to loosen it up. Stir gently until you achieve your desired consistency!
Can I Make the Pancake Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking, as it may thicken overnight.