Autumn mornings call for something special, and I’ve got two incredible pumpkin pancake recipes you’re going to love. Whether you’re a fan of classic comfort or looking for a fun new breakfast idea, these pumpkin pancake creations are perfect for cozy fall mornings.
I’ve put together my best tips and straightforward instructions so you can make these delicious treats right in your own kitchen. Get ready to enjoy a warm, comforting start to your day!
Jump to Recipe:
Pioneer Woman Pumpkin Pancakes for Fall
These pancakes bring a comforting taste of autumn to your breakfast table. They are fluffy, warm, and simple to make, perfect for a relaxed start to your day.
Key Ingredients & Tips for Perfect Pumpkin Pancakes
- Pumpkin Puree Choice: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling. The labels look similar, but the pie filling has added sugars and spices that will change the final taste.
- Buttermilk for Fluffiness: Buttermilk reacts with baking soda to create extra light and fluffy pancakes. If you don’t have it, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk, letting it sit for 5 minutes.
What You Need for Pioneer Woman Pumpkin Pancakes
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
⏱️ Time: Prep 15 min | Cook 15 min🍽️ Yields: 8-10 pancakes
How to Make Pioneer Woman Pumpkin Pancakes
Step 1: Mix Dry and Wet Ingredients
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk them together well. In a separate medium bowl, mix the buttermilk, pumpkin puree, egg, and melted butter until smooth.
Step 2: Combine and Cook the Pancakes
Pour the wet ingredients into the dry ingredients. Stir just until combined; it’s okay if there are a few lumps. Heat a lightly buttered griddle or non-stick pan over medium heat. Pour ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, until golden brown and cooked through.
📝 Final Note
For extra richness, serve these pumpkin pancakes with a dollop of whipped cream and a generous drizzle of real maple syrup. A sprinkle of pecans also makes a great addition!
Pumpkin Cinnamon Roll Pancakes: A Fun Treat
Imagine your favorite cinnamon roll and a fluffy pumpkin pancake coming together. This recipe delivers a fun, sweet breakfast that’s sure to be a hit with everyone.
Key Ingredients & Tips for Pumpkin Cinnamon Roll Pancakes
- Cinnamon Swirl Paste Consistency: Make sure your cinnamon swirl paste is thick enough to pipe or spoon onto the pancakes without spreading too much. If it’s too thin, add a little more powdered sugar; if too thick, a tiny bit of milk.
- The Cream Cheese Glaze: Don’t skip the cream cheese glaze! It ties the cinnamon roll feel together and adds a lovely sweet, tangy finish that balances the rich pancake perfectly.
What You Need for Pumpkin Cinnamon Roll Pancakes
- For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- For the Cinnamon Swirl:
- ¼ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- For the Cream Cheese Glaze:
- 2 oz cream cheese, softened
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
⏱️ Time: Prep 20 min | Cook 20 min🍽️ Yields: 8-10 pancakes
How to Make Pumpkin Cinnamon Roll Pancakes
Step 1: Prepare Batters and Swirl
First, make the pumpkin pancake batter by mixing dry ingredients in one bowl and wet ingredients in another, then gently combining them. Next, for the cinnamon swirl, beat together the softened butter, brown sugar, and cinnamon until smooth. Put this mixture into a small piping bag or a ziploc bag with a corner snipped off.
Step 2: Cook Pancakes with Swirl and Glaze
Heat a lightly oiled griddle over medium heat. Pour ¼ cup of pancake batter onto the griddle. Immediately pipe or spoon the cinnamon swirl mixture in a spiral pattern on top of each pancake. Cook for 3-4 minutes per side until golden. While they cook, make the glaze by whisking cream cheese, powdered sugar, milk, and vanilla until smooth. Serve pancakes warm, drizzled with the cream cheese glaze.
📝 Final Note
These pancakes are best served warm so the glaze is slightly runny and melts into the cinnamon goodness. Leftovers can be reheated gently in the microwave or a toaster oven.