Hamdi Saidani This Pioneer Woman Pumpkin Pancakes recipe is a fluffy and spiced breakfast, which is made with pumpkin puree and buttermilk. It’s the perfect fall breakfast, ready in about 30 minutes.
Pioneer Woman Pumpkin Pancakes Ingredients
- 1 3/4 cups all-purpose flour
- 2 Tbsp. granulated sugar
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 1/2 tsp. pumpkin pie spice
- 1 1/2 cups buttermilk
- 1/4 cup whole milk
- 3/4 cup pumpkin puree
- 2 large eggs
- 1 tsp. vanilla extract
- 1/4 cup butter, melted and cooled slightly, plus more for the griddle and serving
- Maple syrup, for serving
How To Make Pioneer Woman Pumpkin Pancakes
- Mix the dry ingredients: In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- Combine the wet ingredients: In a separate medium bowl, whisk together the buttermilk, milk, pumpkin puree, eggs, and vanilla extract.
- Make the batter: Pour the wet ingredients into the dry ingredients, then add the ¼ cup of melted butter. Stir the batter with a fork or spatula only until it is just combined. A few small lumps remaining is perfectly fine.
- Cook the pancakes: Heat a large nonstick griddle or skillet over medium heat and add a pat of butter to grease the surface. Pour the batter onto the hot griddle by the ⅓ cup, spacing the pancakes about 2 inches apart. Cook for 4 to 5 minutes, until bubbles appear on the surface and the edges look dry.
- Flip and serve: Flip the pancakes and cook for about 2 minutes more, until golden brown on the other side. Transfer to a plate and repeat with the remaining batter. Serve a stack of warm pancakes with pats of butter and a generous drizzle of maple syrup.
Recipe Tips
- How to get the fluffiest pancakes? The most important tip is not to overmix the batter. Stir only until the wet and dry ingredients are just combined. Overmixing develops the gluten in the flour, which will result in tough, flat pancakes instead of light and fluffy ones.
- Can I use regular milk instead of buttermilk? Yes. To make a buttermilk substitute, add 1 ½ tablespoons of lemon juice or white vinegar to a measuring cup, then fill it with regular milk to the 1 ½ cup line. Let it sit for 5-10 minutes to curdle slightly before using.
- How do I know when to flip the pancakes? Wait for bubbles to appear and pop on the surface of the pancake and for the edges to look set and dry. This indicates that the first side is cooked and the pancake is sturdy enough to be flipped.
- Can I make the batter ahead of time? It’s not recommended. The baking powder and baking soda are activated as soon as they are mixed with the wet ingredients. For the highest, fluffiest rise, it’s best to cook the batter shortly after it’s mixed.
What To Serve With Pumpkin Pancakes
These spiced pancakes are a classic fall breakfast and pair perfectly with:
- Warm maple syrup and melted butter
- A sprinkle of toasted pecans or walnuts
- A side of crispy bacon or sausage links
- A dollop of whipped cream and a dash of cinnamon
How To Store Pumpkin Pancakes
- Refrigerate: Store leftover cooked pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days.
- Freeze: Let the pancakes cool completely, then stack them with a piece of parchment paper between each one. Place the stack in a freezer-safe bag and freeze for up to 3 months. Reheat in the toaster, toaster oven, or microwave.
Pumpkin Pancakes Nutrition Facts
- Serving Size: 2 pancakes
- Calories: 320 kcal
- Fat: 14g
- Carbohydrates: 42g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are my pancakes flat?
This is usually caused by one of two things: overmixing the batter, or using expired baking powder or baking soda. Check the dates on your leavening agents to make sure they are still active.
Can I use fresh pumpkin puree instead of canned?
You can, but be aware that homemade puree often has a higher water content than canned. This can make your batter thinner. If using fresh, you may want to let it drain in a cheesecloth-lined sieve for 30 minutes first.
Can I add chocolate chips to these pancakes?
Absolutely! A handful of semi-sweet or white chocolate chips would be a delicious addition. Fold them in gently at the very end of mixing the batter.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Banana Bread Recipe
- Pioneer Woman Curry Pumpkin Soup Recipe
- Pioneer Woman Baked Pumpkin Oatmeal Recipe
Pioneer Woman Pumpkin Pancakes Recipe
Description
Light, fluffy, and perfectly spiced pancakes packed with real pumpkin flavor, making for the ultimate cozy autumn breakfast.
Ingredients
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, whisk together buttermilk, milk, pumpkin puree, eggs, and vanilla.
- Pour the wet ingredients and the melted butter into the dry ingredients; stir until just combined.
- Cook by the ⅓ cup on a buttered, medium-heat griddle for 4-5 minutes per side.
- Flip when bubbles appear on the surface and the edges are dry.
- Serve hot with butter and maple syrup.
Notes
- u003cliu003eDo not overmix the batter; a few lumps are okay and are the secret to a fluffy pancake.u003c/liu003eu003cliu003eUse pure canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.u003c/liu003eu003cliu003eFor the best results, make sure your griddle is at a consistent medium heat. If it’s too hot, the outside will burn before the inside is cooked.u003c/liu003eu003cliu003eThese pancakes freeze wonderfully. Make a double batch for easy weekday breakfasts.u003c/liu003e
Pioneer Woman Pumpkin Pancakes Recipe
