Homemade pancakes are one of life’s simple pleasures. Make them as a treat for yourself or to impress your overnight guests. These fluffy, light, pumpkin-spiced pancakes are a huge crowd-pleaser. Who doesn’t love the smell of baking and warm spices on a cool Autumn morning?
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I don’t know about you, but fall puts me in the spirit of cooking up some delicious cozy treats. I am always looking for a reason to put pumpkin into anything I cook. It’s such a versatile and healthy ingredient and this seemed like the perfect time to experiment with my regular fluffy pancake recipe.
Let's get started on our fall pancake recipe
This recipe yields 12 pancakes and I cook 3 at a time in 4 batches, so I like to start by heating the oven up to about 150 degrees celsius to keep the pancakes warm while I do each batch. I also line a baking sheet with greaseproof paper or tin foil ready to put the made pancakes into the oven. The fabulous thing about this recipe is that they don’t dry out!
One of my favorite things about these pancakes is you can even make them ahead of time or just for yourself, as if you have any leftover you just pop in an airtight container, into the fridge and then when you’re ready to eat them just put them in the toaster for 1/2 minutes and they are just as delicious as the day you cooked them.
Make sure to eat them after about 3 days in the fridge though, not that they’re likely to stick around for too long, if you know what I mean.
You can even freeze them! Just let them cool down completely after cooking them and layer pancakes between sheets of waxed paper in a freezer container or bag. Freeze for up to 2 months.
For the Pancake Batter:
Prep time: 10 minutes
Cook time: 15 minutes
Eat time: 0.2 seconds – Blink and you’ll miss these irresistibly delicious pumpkin pancakes!
How to make pumpkin pancakes
This recipe is so easy for everyone to enjoy, even if this is your first time making pancakes from scratch.
- Start with a medium bowl, and add all your dry ingredients, give them a gentle stir until all the flour and seasonings are combined evenly. Set aside.
- In a second slightly larger mixing bowl add your two large eggs and whisk together until combined.
- Next add your pumpkin puree to the eggs, and your melted butter and gently combine with your whisk.
- Now add the rest of your wet ingredients to your egg, pumpkin, and butter – so that’s the oat milk, maple syrup, and apple cider vinegar. Mix them together until smooth – this won’t take long at all.
- Finally pour your flour mixture into your pumpkin mixture and combine them together gently. Now, this is very important: Do not over mix your batter, for once lumps are your friend! For some reason you will always get bouncier pancakes when you’ve left a few lumps in there. Easy!
- Put a non-stick frying pan onto medium heat and warm up your rapeseed oil, this should only take a minute.
- Using 1/4 cup, scoop out three sets of batter into the pan with about a centimeter of space around each one. It’s important to note here that funny-shaped pancakes are always welcome in our home, if you are new to this, don’t worry about perfect little circles, they’re going to go into your belly so fast anyway! Although I do find that using the quarter cup to measure out each dollop of pancake batter, does help me with this. Cook on one side until golden brown on the bottom and slightly bubbling on the top. I’d give this about a minute but you made need a bit longer depending on your stove. (No harm in flipping a tiny bit too early as you can always flip back after)
- Time to flip! Take a fish slice (I like to use a silicone one as they are slightly more delicate on the fluffy wee pancakes) and flip your pancake over and continue to cook for about 30 seconds to a minute. They should feel sturdy, not slippery or sliding at all, and of course, slightly crispy on the outside with that all important golden-brown crust.
- Take them out of the pan and pop them on your prepared baking sheet and into the oven while you cook the rest of your pancakes. Repeat the above process 3 more times or until you have 12 beautiful little golden pancakes.
- Serve! I like to serve my pumpkin pancakes in a pile with a little knob butter and lashings of the good stuff, a proper, authentic maple syrup. Sometimes when I want to get real fancy, I take half a teaspoon of ground cinnamon and a tablespoon of powdered sugar and stir up in a separate bowl, and then gently sprinkle over the pancakes using a fine sieve, for an extra touch of fall magic.
Why is vinegar used in pancakes?
Vinegar is the secret ingredient that makes pancakes fluffy. Always remember that baking is chemistry. The mixture forms bubbles and foams when mixed with baking soda and heat reacts with the acid of vinegar to form a substance called “sodium acetate” which breaks down into acetic acid and releases bubbles of carbon dioxide (ooooh science!) and helps your batter to rise. This chemical reaction results in bouncy fluffy pancakes.
Why should I leave lumps in my pancake batter?
Pancake batter with lumps in it will result in fluffy pancakes. Don’t be tempted to mix your pancake batter until as many lumps as possible are gone. Over mixing will cause the gluten in the flour to develop, resulting in a chewy and dense pancake instead of a fluffy one. Mix the batter only until all visible streaks of dry ingredients are gone, but you can still see some lumps.
What type of pan should I use when cooking my pumpkin pancakes?
You should use a regular-sized non-stick frying pan for cooking any pancake recipe. If you would like to make more than 1 at a time, do not overcrowd the pan. Make sure there is enough space between each cake before you flip them over to cook on the other side. A typical pancake recipe uses 1/4 cup of batter per pancake and I like to cook no more than 3 pancakes at the same time to prevent overcrowding the pan and getting them stuck together.
Why should I use “proper” maple syrup?
Proper maple syrup is made from maple sap that has been boiled into a syrup. It has a delicious deep earthy and sweet flavor, but not too sweet, and nothing tastes quite like it. If you substitute real maple syrup for imitation on your pancakes, you will be depriving yourself of some really good stuff. Maple syrup has nutrients in it, including calcium and potassium.
Maple syrup is lower on the glycemic index than sugar which means it doesn’t spike your blood sugar as quickly and is lower in calories than table sugar. It also contains real trace minerals that are good for you.
Pumpkin pancakes are still really good even without maple syrup, I just think that authentic maple syrup adds to that deep, comforting autumnal flavor that these pancakes have.
Why am I using oat milk instead of dairy?
The short answer is that I prefer the taste of oat milk to dairy milk. It’s creamier and a little naturally sweeter, but I have also found over the years of making the same pancake recipe that when I changed to oat milk that there was just something extra to them. They came out more fluffy and delicious than before, so I’ve kept to it since.