These pumpkin pancakes stos pancakes are the best breakfast or afternoon treat for this fall. They taste a lot like pumpkin and even have a slightly orange color, which makes them just perfect for these months.Jump to Recipe
Pancakes (or hot cakes), to me, are a fun breakfast. In fact, they are the typical sunday morning breakfast. When making a good breakfast or brunch, pancakes are a complete must. Now, for a fall brunch I picture these pancakes along with some eggs, bacon and a hot pumpkin spice latte.
We love to eat this pancakes with some nuts on top and some honey or maple syrup. Using some maple syrup on these is just amazing, because it goes so well with the pumpkin flavor and all the spices we use in this recipe. Another great way to eat them is using some whipped cream on top and some ground cinnamon, YUM!
This recipe calls for pumpkin puree. Now, we usually make it ourselves. We but a pumpkin, cook it in boiling water until soft and then mash it. But you could always but the canned pumpkin puree to save time. It should be easy to find as they sell it in lots of places.
These pancakes are a definite must try. They are so wholesome and filling. They taste great, because they are fluffy, soft and full of flavor because of the pumpkin and all the spices. My favorite part is cooking them, and flipping them, because they rise beautifully, and it is just so much fun!.
If you like this recipe, you have to go see our classic pancakes recipe, they are delicious.
- 1 1/2 C (195 gr) all purpouse flour
- 2 tsp (14 gr) baking powder
- 1/4 tsp (1.7 gr) baking soda
- 1/2 tsp (3.5 gr) salt
- 2 tsp (14 gr) cinnamon , ground
- 1/2 tsp (3.5 gr) ground ginger
- 1/4 tsp (1.7 gr) ground clove
- 1/8 tsp (0.8 gr) nutmeg , ground
- 1/4 C (60 gr) unsalted butter , melted
- 1/4 C (50 gr) white granulated sugar
- 1/4 C (50 gr) brown sugar
- 1 C (225 gr) pumpkin puree, canned or natural , sugarfree
- 1 C (240 gr) whole milk
- 2 eggs , big
- 1 tsp (5 ml) vanilla extract
- Maple syrup or honey , optional
- Butter , for cooking
- In a bowl, sift together the flour, baking powder, baking soda, salt, ginger, clove and nutmeg.
- In a different big bowl, using a hand whisk, mix the melted butter with both sugars, pumpkin puree, milk, eggs and vanilla until it is all well combined.
- Pour the flour mixture into the bowl with butter and beat until you get a soft and smooth batter (do not overmix).
- Put a big pan on the stove over medium heat with some butter. Once hot, pour about 3/4 C of batter on it with a ladle to make a pancake.
- Cook for 2 minutes until the pancake surface forms bubbles and rises a little. Flip it and cook one more minute on that side . Repeat this process with the rest of the batter until you get about 12 pancakes.
- Serve the pancakes while still hot with some maple syrup pr honey. You can also serve them with pecan nuts or fruit.