Pioneer Woman Pumpkin Pancakes​

This easy Pumpkin Pancakes recipe is a delicious and nutritious breakfast option that’s quick to prepare. Made with simple ingredients like pumpkin puree and warm spices, these pancakes are fluffy and flavorful. Perfect for a cozy morning, they can be topped with maple syrup or your favorite toppings for a delightful start to your day!

Ingredients Needed:

• 1 ¾ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ teaspoons pumpkin pie spice
• 1 ½ cups buttermilk
• ¼ cup whole milk
• ¾ cup pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup butter, melted and cooled slightly, plus more for the griddle
• Maple syrup, for serving

How To Cook Pumpkin Pancakes​:

1. Mix Dry Ingredients: In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
2. Combine Wet Ingredients: In another medium bowl, whisk together the buttermilk, milk, pumpkin puree, eggs, and vanilla. Pour this mixture into the flour mixture, adding ¼ cup of the melted butter. Stir until just combined, leaving some small lumps.
3. Prepare the Griddle: Heat a large nonstick griddle or skillet over medium heat. Grease the surface with a pat of butter.
4. Cook the Pancakes: Using a ⅓ cup measure, pour the batter onto the hot griddle, spacing the pancakes about 2 inches apart. Cook until bubbles form on the surface and the edges are dry, about 4 to 5 minutes. Flip and cook for another 2 minutes until golden brown. Transfer the pancakes to a plate.
5. Repeat and Serve: Repeat with the remaining batter, adding butter to the cooking surface as needed. Top the pancakes with pats of butter and drizzle with maple syrup before serving.

Recipe Tips

• Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise in your pancakes. Old leavening agents can lead to flat pancakes.
• Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined. A few lumps are fine. Overmixing can make pancakes tough.
• Adjust the Heat: Keep the griddle at medium heat. If the pancakes cook too fast, they may burn outside and stay raw inside.
• Add Toppings Wisely: Customize your pancakes by adding chocolate chips, nuts, or fruit to the batter before cooking. This adds flavor and texture.
• Serve Warm: For the best experience, serve pancakes immediately after cooking. If you’re making a large batch, keep them warm in a low oven (about 200°F or 90°C) while finishing the rest.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover Pumpkin Pancakes in an airtight container in the fridge for up to 3 days.
• Freeze: Transfer ftover Pumpkin Pancakes to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature before serving.
• Reheating: To reheat leftover Pumpkin Pancakes, microwave them for 30 seconds covered with a damp paper towel or warm them on a skillet over medium heat for 2 to 3 minutes on each side. This keeps them fluffy and tasty.

Nutrition Facts

Serving Size: 1 pancake (approximately 60g)

• Calories: 120
• Total Fat: 4g
• Saturated Fat: 1.5g
• Cholesterol: 30mg
• Sodium: 210mg
• Potassium: 150mg
• Total Carbohydrate: 19g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 3g

More Pioneer Woman Recipe:

• Pioneer Woman Cinnamon Raisin Bread
• Pioneer Woman Cinnamon Roll Monkey Bread
• Pioneer Woman Cinnamon Sugar French Toast Muffins
• Pioneer Woman Orange Cinnamon Rolls
• Pioneer Woman Cinnamon Pecan Waffles