These incredibly light, fluffy, easy Pumpkin Pancakes aren’t just packed with deliciously fragrant pumpkin pie spice and topped with a decadent maple pecan topping, they also couldn’t be any easier to make.
These pumpkin pancakes can be made with my easy, foolproof homemade pancake mix as well.
Pancakes on Sundays is a favorite in my household.
The days go by in a blur, weeks turn to months turn to years, but we try to hold down time just long enough on Sunday mornings to whip up some light, fluffy, delicious pancakes and enjoy a quiet brunch whenever we can.
Plus, I do love pancakes and waffles, and I always have my Pancake Mix ready to go in my pantry, so making pancakes (or even waffles) is an absolute breeze! Seriously, making pancakes couldn’t be easier or quicker with this homemade pancake mix. If you haven’t gotten a chance yet to try this tried and true homemade pancake mix (or homemade waffle mix), or these light and fluffy one batch sheet pan pancakes, you can start with either of those recipes for regular pancakes.
But today, I’m sharing something even more delicious – Soft, Fluffy, Easy Pumpkin Pancakes spiced with pumpkin pie spice and topped with an addictive maple pecan topping!
These light and fluffy pumpkin pancakes are incredibly easy to make. I’ve been making these for ages now, and have been tweaking the recipe each time until they were just perfect AND easy to make. They are an autumn favorite in my household, but I’ve never gotten around to sharing these with you guys until today.
What makes these pumpkin pancakes even easier is that I make them with my homemade pancake mix! Because the base of these different pancakes is the same, it’s simple to adapt the pancake mix to make different flavored pancakes like these easy pumpkin pancakes. So I’d definitely recommend making the homemade pancake mix first and use that to make these pumpkin pancakes, BUT you’re welcome to make a batch of these from scratch too. I’ve given instructions for both methods in this recipe.
What makes these pumpkin pancakes so fluffy?
Pumpkin pancakes are made with pumpkin puree, and this makes the batter thicker than usual. That would make the pancakes too dense. To counteract that, you have to add a little extra liquid to get the right consistency. If you like making pancakes with separated eggs and with the egg whites whisked to soft peaks – then you could even add an extra egg white to make the pancakes even fluffier! But if you prefer not to spend time whisking egg whites, don’t worry – these delicious pumpkin pancakes are really light and fluffy regardless.
The pumpkin puree in the batter makes the pancakes soft and gives them a touch of additional sweetness. It’s almost like pumpkin pie but in pancake form. 🙂 They are perfectly spiced, wonderfully fragrant, with a touch of sweetness and make for an amazing breakfast/brunch.
These easy pumpkin pancakes with pancake mix are PERFECT for the holidays too. Ideal for a quick and satisfying breakfast/brunch on Thanksgiving day, or the day after, or any day of the year for that matter!
Maple pecan topping
Even the maple pecan topping is really easy to make. It’s a great alternative to pancake syrup or maple syrup, and the pecan flavor combined with the sweet, buttery maple syrup is pure decadence. But if you prefer a healthier topping, go with a little butter and maple syrup and these pumpkin pancakes would still be just as delicious.
To make these pumpkin pancakes ahead of time
It’s never a good idea to make pancakes a day ahead. Day-old pancakes simply won’t taste as good as freshly made. BUT, you CAN easily mix all the dry ingredients together, and all the wet ingredients together a day ahead, and then mix those two together when you’re ready to whip up some yummy pumpkin pancakes.
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Easy Pumpkin Pancakes
- 310 g homemade pancake mix / waffle mix 2 ⅓ cups + 1 tbsp
- 1.5 cups flour
- ¼ cup confectioner's sugar
- ½ cup cornstarch (cornflour)
- 4 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp cloves
- 2 eggs
- 1 ¼ cups buttermilk or full cream milk + 1 ½ tsp vinegar
- ½ cup pumpkin puree
- ¼ cup melted butter
- ½ tsp vanilla
Maple pecan topping
- ½ cup maple syrup
- ½ cup brown sugar
- ½ cup unsalted butter
- ¼ tsp salt
- ½ cup chopped pecans
- Place all the dry ingredients in a large bowl. Add the spice mix to the dry ingredients and whisk to mix well. Set aside.
- Add the eggs into a bowl or large jug, and whisk gently.
- Add the rest of the wet ingredients to the eggs, and whisk to combine. Set aside until needed.
- OPTIONAL - IF you prefer to separate the eggs, carefully separate the egg yolks from the egg whites, and place the egg whites in a CLEAN, DRY, bowl. Place the egg yolks in a different bowl or jug.
- Add the rest of the wet ingredients WITH THE EGG YOLKS and whisk to combine.
- Then, with a CLEAN, DRY WHISK, whisk the egg whites until you get soft peaks.
Making the pancake batter
- Add the wet ingredients into the dry ingredients and mix to combine. Mix just enough to moisten the flour to make the batter. Some lumps are OK.
- Make sure not to over-mix or over-work the batter, to prevent gluten from forming and making the pancakes rubbery.
- If you separated the egg whites earlier, and have whisked them to soft peaks - add half of the egg whites to the batter and fold it in gently. Then add the other half and fold it in gently again. Make sure there are white streaks (from the egg whites) visible in the batter - to ensure really fluffy pancakes.
- Heat a cast iron pan, or a non-stick pan or a griddle, over medium - medium high heat. When the pan is hot, drizzle some oil on the surface and spoon about ½ cup of the pumpkin pancake batter onto the pan. If the pancake batter is really thick, use the back of a spoon to gently push down/spread the pancake into about 6 inches in diameter.
- Cook the pancake for 3 - 4 minutes on one side, until the edges are cooked and set, and the bottom is a golden brown. Carefully flip the pancake over and cook for a further 3 - 4 minutes on the other side.
- Place the cooked pancakes on a wire rack.
- Serve pancakes warm, with butter and maple syrup, OR with the maple pecan topping (recipe below).
Maple pecan topping
- Place the maple syrup, brown sugar, butter and salt in a saucepan, over medium heat.
- Stir frequently to dissolve the brown sugar and melt the butter, and bring the mixture to a boil. Reduce the heat and let it simmer for a couple of minutes to make sure the syrup is smooth with no sugar granules.
- Next, remove the mixture from the heat and stir in the pecans. Serve warm with pumpkin pancakes. This can be warmed up in the microwave if it thickens too much.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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