Fluffy Pumpkin Spice Pancakes for Thanksgiving Morning

What kind of recipe is it?

Fluffy pumpkin spice pancakes are a delightful and seasonal breakfast treat that perfectly captures the essence of fall.

They’re soft, airy, and infused with warm spices like cinnamon and nutmeg, making them a comforting option for chilly mornings. These pancakes aren’t only visually appealing with their vibrant orange hue but also pack a nutritious punch, thanks to the pumpkin puree.

Perfect for families, brunch gatherings, or anyone looking to indulge in a cozy, festive meal, they’re sure to bring smiles to the breakfast table.

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Ingredients

Ingredient	Quantity
All-purpose flour	1 ½ cups (190g)
Baking powder	1 tablespoon
Baking soda	½ teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Ground ginger	½ teaspoon
Salt	¼ teaspoon
Pumpkin puree	1 cup (240g)
Sugar	2 tablespoons
Milk	1 cup (240ml)
Eggs	2 large
Vanilla extract	1 teaspoon
Unsalted butter (melted)	2 tablespoons

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Cooking Steps

1. Preheat a non-stick skillet or griddle over medium heat (about 180 °C/350 °F). Lightly grease with a small amount of melted unsalted butter.

2. In a large mixing bowl, sift together 1 ½ cups (190 g) all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon salt to combine the dry ingredients evenly.

3. In a separate bowl, whisk together 1 cup (240 g) pumpkin puree, 2 tablespoons sugar, 1 cup (240 ml) milk, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well blended.

4. Pour the wet ingredients into the dry ingredients, and stir gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.

5. Let the batter rest for about 5-10 minutes. During this time, the baking powder will activate, helping to create fluffy pancakes.

6. Once the skillet is hot, ladle about 60 ml (¼ cup) of batter for each pancake onto the skillet. Cook for 3-4 minutes or until small bubbles form on the surface and the edges appear set.

7. Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes, or until the other side is golden brown and the pancakes are cooked through.

The internal temperature should reach at least 74 °C (165 °F).

8. Transfer the cooked pancakes onto a warm plate and cover with a clean kitchen towel to keep warm.

Repeat the process with the remaining batter, adjusting the heat as needed to prevent burning.

9. Serve the pancakes warm with your choice of toppings, such as maple syrup, whipped cream, or additional pumpkin spice.

Enjoy!

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Variations

Chocolate Chip Pumpkin Spice Pancakes: Add 100 g (1 cup) chocolate chips into the batter for a rich, sweet twist that pairs perfectly with the pumpkin spice flavors.
Gluten-Free Pumpkin Pancakes: Substitute 1 ½ cups (190 g) all-purpose flour with a gluten-free all-purpose flour blend to enjoy a gluten-free version of these fluffy pancakes.
Vegan Pumpkin Spice Pancakes: Replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water and use almond or oat milk (240 ml) instead of regular milk for a dairy-free and egg-free option.
Pumpkin Oatmeal Pancakes: Incorporate 50 g (1/2 cup) rolled oats into the batter for added texture and a wholesome flavor; add an extra splash of milk to maintain the batter consistency.

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Tips on plating and presentation

While plating your fluffy pumpkin spice pancakes might seem straightforward, adding thoughtful details can elevate your presentation.

I recommend stacking them slightly off-center for a modern look. Drizzle maple syrup over the top and sprinkle cinnamon or powdered sugar for an extra touch.

Garnish with fresh fruit like cranberries or slices of banana to add color and texture, inviting everyone to dig in!

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What other dishes can I pair it with?

To create a delicious brunch spread, consider pairing your fluffy pumpkin spice pancakes with savory dishes that balance the sweetness.

I love serving them alongside crispy bacon or savory sausage for that perfect contrast. A light spinach and feta omelet can also complement the pancakes beautifully.

Add some roasted vegetables for an extra layer of flavor, and your brunch will be a hit!

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What drinks can I pair it with?

Enhancing your brunch experience doesn’t stop with the food; drinks play a key role too.

I love pairing my fluffy pumpkin spice pancakes with a warm cup of spiced chai or a rich pumpkin spice latte for that cozy vibe.

If you’re in the mood for something invigorating, a crisp apple cider can balance the sweetness perfectly.

Trust me, you’ll love these combinations!

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Frequently Asked Questions

Can I Make These Pancakes Gluten-Free?

Absolutely, you can make these pancakes gluten-free! I usually substitute regular flour with a gluten-free blend, ensuring the pancakes stay fluffy. Just check your mix for any extra leavening agents. Enjoy your delicious pancakes!

How Can I Store Leftover Pancakes?

I usually store leftover pancakes in an airtight container in the fridge. They stay fresh for about three to four days. To reheat, I pop them in the microwave or toaster for that perfect warmth!

Can I Freeze These Pancakes for Later?

Yes, you can freeze these pancakes for later! I always let them cool, then stack them with parchment paper in between, and pop them in a freezer bag. They stay fluffy and delicious when reheated!

What Is the Best Way to Reheat Pancakes?

I usually reheat pancakes in the microwave for about 20 seconds, flipping halfway through. If I want them crispy, I pop them in a preheated skillet for a couple of minutes. It’s quick and easy!

How Can I Adjust This Recipe for Fewer Servings?

I’d simply divide each ingredient by the number of servings I want. If the recipe calls for two cups of flour, I’d use one cup instead. It’s that easy to adjust for fewer servings!