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To make delicious pumpkin pancakes, gather these simple ingredients: - 1 cup all-purpose flour - 1 cup canned pumpkin puree - 2 tablespoons packed brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon fine sea salt - 1 large egg - 1 cup buttermilk (room temperature) - 2 tablespoons unsalted butter, melted - Maple syrup, for serving - Whipped cream (optional, for garnish) Each ingredient plays a key role in making these pancakes light and flavorful. The pumpkin puree adds moisture and a rich taste. The spices create warmth and depth. The buttermilk gives a nice tang and helps the pancakes rise. When combined, these ingredients create a cozy flavor that warms your soul. For the sweetest touch, don’t forget the maple syrup! It brings out the pumpkin flavor perfectly. You can even add whipped cream on top for extra joy. Enjoy gathering these items and let’s make something special! First, gather all your dry items. In a medium bowl, add: - 1 cup all-purpose flour - 2 tablespoons packed brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon fine sea salt Whisk these together well. This step makes sure every bite is tasty. Next, grab a large bowl for the wet mix. Combine: - 1 cup canned pumpkin puree - 1 large egg - 1 cup buttermilk (room temperature) - 2 tablespoons unsalted butter, melted Whisk until smooth. This mix adds moisture and flavor to your pancakes. Now, it's time to mix the wet and dry ingredients. Slowly pour the wet mix into the dry bowl. Stir gently with a spatula. You want it just mixed, so some lumps stay. Lumps make the pancakes fluffy. Preheat your non-stick skillet over medium heat. Lightly grease it with cooking spray or butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes. Carefully flip each pancake. Cook for another 1-2 minutes until golden brown. Repeat this with the rest of the batter, adjusting heat if needed. Serve warm, drizzled with maple syrup. Enjoy the sweet fall flavor! To make fluffy pancakes, keep it simple. Avoid overmixing the batter. When you combine wet and dry ingredients, stir gently. You want small lumps to remain in the batter. These lumps help create air pockets that make your pancakes light and fluffy. Getting the heat right is key. Start with medium heat on your skillet. Too hot, and your pancakes will burn. Too low, and they will cook unevenly. Look for a golden brown color when you're ready to flip. Adjust the heat as needed to keep that perfect balance. When serving, stack the pancakes high on a plate. Drizzle warm maple syrup over them generously. For a special touch, add a dollop of whipped cream on top. You can also sprinkle a little cinnamon or nutmeg for extra flavor. These small details make your dish look as good as it tastes. {{image_4}} You can switch the all-purpose flour with whole wheat flour for a heartier pancake. Whole wheat gives a nutty taste and adds fiber. If you need a gluten-free option, try almond flour or a gluten-free blend. Both options keep the pancakes tasty and fluffy. Want to make your pancakes even more fun? Add chocolate chips for a sweet twist. They melt into the batter and create little pockets of chocolate goodness. You can also mix in nuts like walnuts or pecans for a nice crunch. Both options enhance flavor and texture. Toppings can take your pumpkin pancakes to the next level. Fresh fruit like bananas or berries adds natural sweetness. You can also use yogurt for creaminess and a tangy taste. Try flavored syrups like caramel or berry for a twist. Each topping choice makes your meal special. To keep your pumpkin pancakes fresh, store them properly. First, let the pancakes cool down. Once cool, stack them with parchment paper between each one. This helps prevent sticking. Place the stack in an airtight container. You can refrigerate them for up to three days. If you want to save them for longer, freeze the pancakes. Wrap each pancake in plastic wrap. Then, place them in a freezer-safe bag. They will stay good for about two months. When it's time to enjoy your leftovers, reheating is key. The best method is to use a skillet. Heat the skillet over medium-low heat. Add a little butter or oil to prevent sticking. Place the pancakes in the skillet and cook for about one minute on each side. They should be warm and slightly crispy. You can also use the microwave for a quick option. Place a pancake on a microwave-safe plate. Cover it with a damp paper towel. Heat for about 20-30 seconds. Check if it’s warm enough, and enjoy! Yes, you can use fresh pumpkin. Start by selecting a small pie pumpkin. Cut it in half and remove the seeds. Place the halves face down on a baking sheet. Bake at 350°F for about 45 minutes or until soft. After cooling, scoop out the flesh. Blend it until smooth to make fresh pumpkin puree. Use it in place of canned pumpkin in the recipe. To make these pancakes dairy-free, substitute the buttermilk with almond milk or oat milk. You can also add a teaspoon of vinegar or lemon juice to the milk to mimic buttermilk's tang. For the melted butter, use coconut oil or a dairy-free butter substitute. These swaps keep the pancakes tasty and fluffy. Pumpkin pancakes pair well with many sides. Consider serving them with: - Maple syrup for drizzling. - Whipped cream for a creamy touch. - Sliced bananas or berries for added freshness. - Chopped nuts for a crunch. - A sprinkle of powdered sugar for a sweet finish. These options enhance the meal and make it even more enjoyable! You learned how to make delicious pumpkin pancakes with simple steps. We mixed dry and wet ingredients to create a tasty batter. Keeping your pancakes fluffy depends on careful mixing. You can customize with different flours and toppings. Plus, I shared storage tips for leftovers. Try out these recipes to enjoy a warm dish any time. Experiment with your favorite flavors and share the joy of pumpkin pancakes!

Pumpkin Pancakes with Maple Syrup

Indulge in the flavors of fall with these delicious pumpkin spice pancakes! This easy recipe combines warm spices and creamy pumpkin for fluffy, mouthwatering pancakes that are perfect for breakfast or brunch. Just mix the ingredients, cook them up, and enjoy each bite with maple syrup and whipped cream. Ready to elevate your breakfast game? Click through for the full recipe and make your kitchen smell amazing! #PumpkinSpicePancakes #FallRecipes #BreakfastIdeas #PancakeRecipe
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Ingredients
  

1 cup all-purpose flour

1 cup canned pumpkin puree

2 tablespoons packed brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon fine sea salt

1 large egg

1 cup buttermilk (room temperature)

2 tablespoons unsalted butter, melted

Maple syrup, for serving

Whipped cream (optional, for garnish)

Instructions
 

Mix Dry Ingredients: In a medium mixing bowl, add the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and fine sea salt. Whisk together until all the dry ingredients are evenly combined and there are no lumps.

    Combine Wet Ingredients: In a separate large bowl, combine the pumpkin puree, large egg, buttermilk (ensure it’s at room temperature), and melted unsalted butter. Whisk these ingredients together until the mixture is smooth and creamy.

      Combine Wet and Dry Mixtures: Slowly pour the wet mixture into the bowl containing the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Take care not to overmix; you should still see small lumps in the batter for fluffy pancakes.

        Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with a spritz of cooking spray or a small pat of butter, ensuring it’s evenly coated.

          Cook the Pancakes: For each pancake, pour 1/4 cup of the batter onto the heated skillet. Cook until bubbles form on the surface and the edges begin to look set, approximately 2-3 minutes.

            Flip and Finish Cooking: Carefully flip each pancake using a spatula and cook for an additional 1-2 minutes, or until the pancakes are golden brown and cooked through.

              Repeat: Continue this process with the remaining batter, adjusting the heat as needed to prevent burning. Add more cooking spray or butter as necessary between batches.

                Serve: Serve the pancakes warm, stacking them on plates. Drizzle generously with maple syrup and add a dollop of whipped cream on top if desired for an extra indulgent touch.

                  - Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4