Pumpkin Pie Pancakes Recipe

There’s something truly magical about the fall season when your kitchen is filled with the warm, comforting aroma of spices like cinnamon and nutmeg. Today, I’m thrilled to share a recipe that’s perfect for cozy mornings: Pumpkin Pie Pancakes. These fluffy, golden pancakes capture the essence of autumn and bring a smile to every family member’s face. Crafted with love and creativity, these pancakes are a delightful way to celebrate seasonal occasions and create family bonding moments. Let’s dive into the recipe and make your breakfast table the coziest place this fall!

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Whipped cream, for topping
• Maple syrup, for drizzling

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
2. In another bowl, combine the pumpkin puree, milk, egg, melted butter, and vanilla extract. Mix well.
3. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter, greasing the skillet as needed.
7. Serve pancakes warm, topped with a dollop of whipped cream and a drizzle of maple syrup.

Helpful Tips

• Tip: Make sure not to overmix your batter to keep the pancakes light and fluffy.
• Variation: Add a handful of chocolate chips or chopped pecans to the batter for extra texture and flavor.

Storage Instructions

To store leftovers, let the pancakes cool completely, then place them in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. To reheat, warm them in a toaster or microwave until heated through.

Ingredient Substitutions

• If you don’t have pumpkin puree, you can use sweet potato puree or butternut squash puree.
• For a dairy-free option, substitute regular milk with almond milk or oat milk.
• Use coconut oil instead of butter for a different flavor.

Pairings

These Pumpkin Pie Pancakes pair wonderfully with a spiced latte or a cozy cup of hot apple cider. For a complete breakfast, serve them alongside crispy bacon or scrambled eggs.

I’m excited for you to try these delicious Pumpkin Pie Pancakes! Share your creations with us by using the hashtag #ZynahzRecipes or tagging Zynahz on Instagram. We love seeing your beautiful breakfasts! Don’t forget to leave your feedback on our website. If you haven’t already, subscribe to our newsletter for the latest recipes and follow us on social media for daily inspiration. Happy cooking and enjoy the flavors of fall!