Easy Pumpkin Pancakes - Deliciously fragrant, light and fluffy pumpkin pancakes, spiced with pumpkin spice and pumpkin puree and topped with a maple pecan topping! It's even easier to make with the pancake waffle mix! 

Easy Pumpkin Pancakes

Course: Breakfast, Brunch
Cuisine: American
Keyword: Pancakes, Pumpkin
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 Pancakes
Calories: 231 kcal
Author: Dini @ The Flavor Bender

Easy Pumpkin Pancakes - Deliciously fragrant, light and fluffy pumpkin pancakes, spiced with pumpkin spice and pumpkin puree and topped with a maple pecan topping! Plus, they are super easy to make because they are made with a homemade pancake mix! 

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Ingredients

Dry Ingredients

  • 310 g homemade pancake mix / waffle mix 2 ⅓ cups + 1 tbsp
  • OR
  • 1.5 cups flour
  • ¼ cup confectioner's sugar
  • ½ cup cornstarch (cornflour)
  • 4 1/2 tsp baking powder
  • 1/2 tsp kosher salt

Spice Mix

  • 1 ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp cloves

Wet Ingredients

  • 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

Instructions

Dry Ingredients

  1. Place all the dry ingredients in a large bowl. Add the spice mix to the dry ingredients and whisk to mix well. Set aside.

Wet Ingredients

  1. Add the eggs into a bowl or large jug, and whisk gently.

  2. Add the rest of the wet ingredients to the eggs, and whisk to combine. Set aside until needed.

  3. 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.

  4. Add the rest of the wet ingredients WITH THE EGG YOLKS and whisk to combine.
  5. Then, with a CLEAN, DRY WHISK, whisk the egg whites until you get soft peaks.

Making the pancake batter

  1. 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.

  2. Make sure not to over-mix or over-work the batter, to prevent gluten from forming and making the pancakes rubbery.

  3. 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.

Cooking Pancakes

  1. 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.

  2. 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.

  3. Place the cooked pancakes on a wire rack.
  4. Serve pancakes warm, with butter and maple syrup, OR with the maple pecan topping (recipe below).

Maple pecan topping

  1. Place the maple syrup, brown sugar, butter and salt in a saucepan, over medium heat.
  2. 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.

  3. 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.