Oh, pumpkin pancakes! What a wonderful treat! I remember the first time I made these lovely pancakes – it was a crisp fall morning, and the air felt fragrant with cinnamon and nutmeg. I was in the mood for something cozy, and what’s cozier than pumpkin pancakes? The sight of those fluffy, golden stacks drizzled with maple syrup was enough to make my heart skip a beat! These pancakes are not only a delight to eat, but they also bring a touch of autumn into your kitchen all year round.
What I love most about pumpkin pancakes is that they’re incredibly easy to whip up, and they come with the added bonus of being a tad healthier than your average pancake. And let’s be honest, they just taste like a warm hug on a plate. So, if you’re ready to dive into a plate of fluffy pumpkin goodness, let’s get cooking!
What’s in Pumpkin Pancakes with Maple Syrup?
Pumpkin Puree: This is the star of the show! I love using canned pumpkin puree for convenience, but if you’re feeling adventurous, roasting and pureeing a fresh pumpkin gives a lovely flavor boost.
Flour: All-purpose flour works perfectly in this recipe. I often substitute half of it with whole wheat flour for a healthier twist!
Brown Sugar: This adds a rich sweetness and a bit of moistness. I’m a fan of light brown sugar, but dark brown sugar can enhance that caramel flavor, so feel free to experiment!
Baking Powder and Baking Soda: These friends help your pancakes rise and become fluffy. Make sure they’re fresh for the best results!
Cinnamon and Nutmeg: The quintessential spices for fall flavor! I never skimp on these because they elevate the pancakes to a whole new level of deliciousness.
Milk: Any type works here! I usually use whole milk for richness, but almond or oat milk also do a great job.
Eggs: These give structure to the pancakes. I prefer using large eggs, and they really help in binding everything together.
Maple Syrup: The perfect companion! I never use anything but pure maple syrup – the flavor is just unbeatable!
Is Pumpkin Pancakes with Maple Syrup Good for You?
You might be surprised to learn that pumpkin pancakes can be quite nutritious!
Pumpkin Puree: It’s rich in vitamins A, C, and E, and packed with antioxidants, which can be great for your skin and overall health. Plus, it’s a good source of fiber!
Whole Wheat Flour (if used): This adds more fiber and proteins compared to regular flour, keeping you full longer.
Maple Syrup: While it’s still a natural sugar, it has some trace minerals and is less processed than table sugar. Just remember to use it in moderation to keep the sugar content in check!
However, if you’re keeping an eye on sugar or carbs, you might want to reduce the brown sugar or maple syrup. Balance is key, as usual, in any healthy eating plan!
Ingredients for Pumpkin Pancakes
– 1 cup pumpkin puree (canned or homemade)
– 1 ½ cups all-purpose flour (or half whole wheat)
– ¼ cup brown sugar
– 1 tbsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– 1 cup milk (dairy or plant-based)
– 2 large eggs
– Pure maple syrup, for serving
**Serves:** About 4-6 pancakes, depending on the size.
How to Make Pumpkin Pancakes with Maple Syrup?
1. **Mix the Dry Ingredients**: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and nutmeg until combined.
2. **Whisk the Wet Ingredients**: In another bowl, mix the pumpkin puree, milk, and eggs until smooth.
3. **Combine**: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Don’t overmix – a few lumps are okay!
4. **Heat the Pan**: Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease it with cooking spray or a bit of melted butter.
5. **Cook the Pancakes**: Pour about ¼ cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
6. **Serve Warm**: Stack them up on a plate and drizzle generously with maple syrup. Enjoy every bite!
Flipping Fantastic Tips for Pumpkin Pancakes
– If you have leftover batter, store it in the fridge for up to a day and cook it fresh the next morning!
– Add chocolate chips or walnuts to the batter for an extra treat.
– These pancakes freeze beautifully! Just pop them in a zip-top bag, and they’re ready to be reheated whenever you crave some fluffiness.
I hope this recipe brings you as much joy as it has brought me over the years! There’s something so special about gathering around a stack of fluffy pumpkin pancakes, especially when topped with a drizzle of maple syrup. Give this recipe a try, and I would love to hear how they turned out for you! Happy cooking, my friend!