Classic Pumpkin Pancakes
Classic pumpkin pancakes are a delightful fall-inspired dish, perfect for breakfast or brunch. Their fluffy texture combined with the warm, spiced flavor of pumpkin makes them a cozy treat whether the leaves are changing or any time of the year. These pancakes are easy to whip up and are sure to impress both family and friends.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/4 tsp |
| Milk | 1 cup |
| Pumpkin puree | 1/2 cup |
| Egg | 1 large |
| Sugar | 2 tbsp |
| Vanilla extract | 1 tsp |
| Butter (melted) | 2 tbsp |
Cooking Steps:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the milk, pumpkin puree, egg, sugar, vanilla extract, and melted butter. Mix well.
- Pour the wet ingredients into the dry ingredients and mix until just combined; the batter may be lumpy.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with syrup, whipped cream, or your favorite toppings. Enjoy!
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Pumpkin Spice Pancakes With Maple Syrup
Pumpkin spice pancakes with maple syrup are a delicious twist on the classic pancake, bringing the warm, comforting flavors of pumpkin spice to the breakfast table. These pancakes are fluffy and airy, perfect for a cozy morning treat or a festive brunch. When drizzled with rich maple syrup, they elevate your breakfast experience with a hint of sweetness and a warm spice blend that is quintessentially fall.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1/2 tsp |
| Salt | 1/4 tsp |
| Milk | 1 cup |
| Pumpkin puree | 1/2 cup |
| Egg | 1 large |
| Sugar | 2 tbsp |
| Vanilla extract | 1 tsp |
| Butter (melted) | 2 tbsp |
| Maple syrup | For serving |
Cooking Steps:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix the milk, pumpkin puree, egg, sugar, vanilla extract, and melted butter until well combined.
- Combine the wet and dry ingredients, stirring just until mixed (the batter may be slightly lumpy).
- Preheat a greased skillet or griddle over medium heat.
- Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles appear, then flipping to brown the other side.
- Serve warm with a generous drizzle of maple syrup. Enjoy your delicious pumpkin spice pancakes!
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Fluffy Pumpkin Oatmeal Pancakes
Fluffy pumpkin oatmeal pancakes are a perfect blend of hearty oats and pureed pumpkin, creating a nutritious and delicious breakfast option. These pancakes are light yet filling, making them ideal for a satisfying start to your day. Packed with flavor and nutrients, they are not only delicious but also offer the warmth of pumpkin spice, making them perfect for the fall season.
| Ingredients | Quantity |
|---|---|
| Old-fashioned oats | 1 cup |
| All-purpose flour | 1/2 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/4 tsp |
| Milk | 1 cup |
| Pumpkin puree | 1 cup |
| Egg | 1 large |
| Maple syrup | For serving |
Cooking Steps:
- In a blender or food processor, blend the oats until they reach a fine flour consistency.
- In a large bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the milk, pumpkin puree, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not over-mix).
- Preheat a greased skillet or griddle over medium heat.
- Pour about 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form; then flip to cook the other side.
- Serve warm with a drizzle of maple syrup. Enjoy your fluffy pumpkin oatmeal pancakes!
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Whole Wheat Pumpkin Pancakes
Whole wheat pumpkin pancakes are a wholesome and hearty breakfast option that combines the nutritious benefits of whole wheat flour with the delightful flavors of pumpkin and warm spices. These pancakes are not only filling but also provide a good source of fiber and protein, making them a perfect choice for a healthy morning meal. Enjoy them topped with your favorite fruits or a drizzle of syrup for a delightful treat.
| Ingredients | Quantity |
|---|---|
| Whole wheat flour | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/4 tsp |
| Milk | 1 cup |
| Pumpkin puree | 1 cup |
| Egg | 1 large |
| Maple syrup | For serving |
Cooking Steps:
- In a mixing bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the milk, pumpkin puree, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not over-mix).
- Preheat a greased skillet over medium heat.
- Pour about 1/4 cup of the batter for each pancake onto the skillet; cook until bubbles appear, then flip to cook the other side.
- Serve warm with maple syrup or your favorite toppings. Enjoy your whole wheat pumpkin pancakes!
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Vegan Pumpkin Pancakes
Vegan pumpkin pancakes are a delicious and plant-based option for breakfast, rich in flavor and perfect for autumn mornings. These fluffy pancakes use pumpkin puree and non-dairy milk to achieve a moist texture and warm spices to enhance their taste. They are not only easy to make but also enjoyable for anyone, whether vegan or not.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/4 tsp |
| Almond milk (or any non-dairy milk) | 1 cup |
| Pumpkin puree | 1 cup |
| Maple syrup (for sweetness) | 2 tbsp |
| Flaxseed meal (for egg substitute) | 1 tbsp + 2.5 tbsp water |
Cooking Steps:
- In a small bowl, mix flaxseed meal with water and let it sit for about 5 minutes to thicken.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the almond milk, pumpkin puree, maple syrup, and the prepared flaxseed mixture.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; be careful not to over-mix.
- Heat a non-stick skillet over medium heat and lightly grease if necessary.
- Pour about 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form, then flip and cook the other side until golden brown.
- Serve warm with maple syrup, fruit, or your favorite toppings. Enjoy your vegan pumpkin pancakes!
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Pumpkin Chocolate Chip Pancakes
Pumpkin chocolate chip pancakes are a delightful twist on traditional pancakes, perfect for those who love the combination of warm pumpkin spice and sweet chocolate. These fluffy pancakes are both visually appealing and satisfyingly delicious, making them an excellent option for breakfast or brunch, especially during the fall season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/4 tsp |
| Almond milk (or any non-dairy milk) | 1 cup |
| Pumpkin puree | 1 cup |
| Maple syrup | 2 tbsp |
| Mini chocolate chips | 1/3 cup |
| Egg (or flaxseed mixture for vegan) | 1 large (or 1 tbsp flaxseed meal + 2.5 tbsp water) |
Cooking Steps:
- If using flaxseed, prepare it by mixing flaxseed meal with water and letting it sit for about 5 minutes to thicken.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix almond milk, pumpkin puree, maple syrup, and the prepared egg or flaxseed mixture.
- Combine wet and dry ingredients, gently folding in mini chocolate chips.
- Heat a non-stick skillet over medium heat, greasing lightly if needed.
- Pour 1/4 cup of batter on the skillet for each pancake, cooking until bubbles appear before flipping to cook the other side until golden.
- Serve warm with additional chocolate chips, whipped cream, or syrup. Enjoy your pumpkin chocolate chip pancakes!
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Cinnamon Roll Pumpkin Pancakes
Cinnamon roll pumpkin pancakes are a delightful fusion of two beloved breakfast treats: cinnamon rolls and pancakes. These fluffy pancakes are swirled with a rich cinnamon filling, capturing the warm spices and comforting flavors of a classic cinnamon roll, all while maintaining the lightness of a pancake. Topped with a creamy glaze, they make for an indulgent breakfast that’s perfect for chilly mornings or special occasions.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/4 tsp |
| Almond milk | 1 cup |
| Pumpkin puree | 1 cup |
| Maple syrup | 2 tbsp |
| Egg | 1 large |
| Ground cinnamon (for swirl) | 1 tbsp |
| Brown sugar (for swirl) | 2 tbsp |
| Butter (melted, for swirl) | 1 tbsp |
Cooking Steps:
- In a mixing bowl, whisk together flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
- In another bowl, combine almond milk, pumpkin puree, maple syrup, and egg until smooth.
- Mix the dry and wet ingredients until just combined.
- In a small bowl, prepare the cinnamon swirl by mixing brown sugar, cinnamon, and melted butter.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of pancake batter onto the skillet, and drizzle with cinnamon swirl mixture before flipping.
- Cook until golden on both sides, then serve warm with a drizzle of cream cheese glaze or syrup. Enjoy your cinnamon roll pumpkin pancakes!
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Pumpkin Pancakes With Cream Cheese Glaze
Pumpkin pancakes with cream cheese glaze are a delightful breakfast option that combines the warm, comforting flavors of pumpkin spice with a rich and creamy topping. These pancakes are fluffy and moist, making them an ideal treat for fall mornings or any time you crave a taste of seasonal goodness. The tangy cream cheese glaze elevates the dish, creating a perfect balance of sweetness and creaminess.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/4 tsp |
| Pumpkin puree | 1 cup |
| Almond milk | 1 cup |
| Maple syrup | 2 tbsp |
| Egg | 1 large |
| Cream cheese | 4 oz |
| Powdered sugar | 1 cup |
| Vanilla extract | 1/2 tsp |
| Milk (for glaze) | 2 tbsp |
Cooking Steps:
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together pumpkin puree, almond milk, maple syrup, and egg until smooth.
- Combine dry and wet ingredients without overmixing.
- Pour 1/4 cup of batter onto a heated non-stick skillet and cook until bubbles form; flip and cook until golden brown.
- For the glaze, beat cream cheese, powdered sugar, vanilla, and milk in a bowl until smooth.
- Drizzle cream cheese glaze over warm pancakes and enjoy!
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Gluten-Free Pumpkin Pancakes
Gluten-free pumpkin pancakes are a fantastic breakfast alternative for those who are avoiding gluten but still want to enjoy the richness of pumpkin and the warmth of autumn spices. These pancakes are fluffy and flavorful, featuring a delightful blend of pumpkin puree and gluten-free flour, ensuring everyone can indulge in this seasonal favorite.
| Ingredients | Quantity |
|---|---|
| Gluten-free all-purpose flour | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/4 tsp |
| Pumpkin puree | 1 cup |
| Almond milk | 1 cup |
| Maple syrup | 2 tbsp |
| Egg | 1 large |
| Vanilla extract | 1/2 tsp |
| Coconut oil (for cooking) | As needed |
Cooking Steps:
- In a mixing bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together pumpkin puree, almond milk, maple syrup, egg, and vanilla extract.
- Gently fold the wet ingredients into the dry until just combined; avoid overmixing.
- Heat a non-stick skillet over medium heat and grease with coconut oil. Pour 1/4 cup of batter per pancake.
- Cook until bubbles form on the surface; flip and cook until golden brown.
- Serve warm, possibly drizzled with maple syrup or your favorite topping!
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Pumpkin Pancakes With Pecan Topping
Pumpkin pancakes with pecan topping are a delicious and festive breakfast that brings the warm flavors of pumpkin and spices to your table, elevated by the delightful crunch of toasted pecans. This recipe results in fluffy pancakes that are perfect for autumn mornings and can be drizzled with maple syrup for an extra touch of sweetness.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/4 tsp |
| Pumpkin puree | 1 cup |
| Milk | 1 cup |
| Maple syrup | 2 tbsp |
| Egg | 1 large |
| Vanilla extract | 1/2 tsp |
| Pecans (chopped) | 1/2 cup |
| Coconut oil (for cooking) | As needed |
Cooking Steps:
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine pumpkin puree, milk, maple syrup, egg, and vanilla extract, then mix until smooth.
- Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- Toast the chopped pecans in a dry skillet over medium heat until fragrant; set aside.
- Heat a non-stick skillet with coconut oil and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Top each pancake with toasted pecans and serve warm, optionally with maple syrup.
