Puffy Pumpkin Pancakes: Quick and Easy Recipe

Autumn is a season full of color, tranquility, and the aroma of spices, and when the orange leaves fall to the ground and the air cools down a bit, nothing makes you feel better like pumpkin pancakes. These pancakes are soft, fluffy, and fragrant, with a golden color that comes from the pumpkin puree and reminds everyone of autumn. If you serve them with a little maple syrup and walnuts, you will have a breakfast that is not only delicious but also healthy and energizing. In this article, you will learn how to make the best pumpkin pancakes in no time and easily at home.

Why does everyone love pumpkin pancakes?

Pumpkin pancakes are one of the most popular fall breakfasts, combining the natural sweetness of pumpkin with cinnamon, nutmeg, and maple syrup to create a sense of comfort and warmth in every bite. Pumpkin is one of the best sources of vitamins and nutrients, and is used to make foods like Pumpkin bread(Nan kadu), Pumpkin Dessert ,Pumpkin rice(Kadu polo), and pumpkin yogurt.

Ingredients for making pumpkin pancakes (serves 2-3)

Step-by-step instructions for making pumpkin pancakes

Step 1: Prepare the pumpkin puree

Wash and peel the pumpkin, cut it into smaller pieces, steam or bake until soft, then mash it thoroughly with a fork or blender.

Step 2: Mix the dry ingredients

In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.

Step 3: Mix the liquid ingredients

In another bowl, mix the eggs, milk, melted butter, pumpkin puree, and brown sugar until smooth.

Step 4: Final Mix

Slowly add the liquid ingredients to the dry ingredients and mix with a whisk. The batter should be slightly thick, but not too thick.

Step 5: Cook the pancakes

Heat a non-stick pan, grease it with a little butter or oil, and pour about a quarter cup of the batter into the pan. When bubbles appear on the surface, flip it over and cook the other side until golden brown.

Step 6: Serve

Serve the pancakes with maple syrup, walnuts, bananas, or whipped cream. For extra flavor, sprinkle a little cinnamon powder on top.

Puffy Pumpkin Pancakes: Fluffy Autumn Breakfast

Soft, fluffy pumpkin pancakes spiced with cinnamon and nutmeg ready in about 30 minutes. Perfect served with maple syrup and toasted walnuts.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 3 people

Course: Breakfast, Brunch

Cuisine: American

Calories: 310

Ingredients Method

Ingredients

  

• 1 cup whole wheat flour
• 1/2 cup pumpkin puree canned or homemade
• 3/4 cup milk or almond milk for dairy-free
• 1 large egg or 1/4 cup applesauce / chia egg for vegan
• 2 tablespoons melted butter or coconut oil / vegan butter
• 2 tablespoons brown sugar or honey
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Method

 

1. Prepare the pumpkin puree: (5-10 min)
2. Peel and cube the pumpkin, steam or roast until soft, then mash thoroughly or blend into a smooth puree. If using canned pumpkin, skip this step.
3. Mix dry ingredients: (1-2 min)
4. In a large bowl, sift or whisk together whole wheat flour, baking powder, cinnamon, nutmeg and salt.
5. Mix wet ingredients: (2-3 min)
6. In another bowl, whisk the egg with milk, melted butter, pumpkin puree and brown sugar (or honey) until smooth.
7. Combine batter: (1-2 min)
8. Pour the wet mixture into the dry ingredients and gently fold with a spatula. Do not overmix the batter should be slightly thick but pourable. Let rest for 5 minutes.
9. Cook pancakes: (10-12 min total)
10. Heat a non-stick pan over medium heat and lightly grease. Pour about 1/4 cup batter per pancake. Cook until bubbles form on the surface (about 2-3 min), then flip and cook the other side until golden brown (1-2 min).
11. Serve: (1-2 min)
12. Stack pancakes, top with maple syrup, toasted walnuts, sliced bananas or whipped cream and a sprinkle of cinnamon. Serve warm.

Pumpkin Nutritional Value

It’s better to know why pumpkin is so valuable. Pumpkin is rich in nutrients, including:

• Vitamin A: for vision and the immune system
• Vitamin C: for skin and reduced inflammation
• Natural fiber: for better digestion
• Potassium: for regulating blood pressure
• Antioxidants: to protect cells from aging and damage

As a result, by eating pumpkin pancakes, you not only enjoy their pleasant taste but also nourish your body.

Benefits of pumpkin pancakes

1. Excellent source of healthy energy:

Good carbohydrates and high fiber make you feel fuller for longer.

2. Improves mood:

The combination of cinnamon smell and natural sweetness of pumpkin has a calming effect on the brain and creates a sense of happiness.

3. A good option for children:

Due to the attractive color and taste, children eat it without resistance and get useful vegetables.

4. Adaptable to any diet:

You can make it gluten-free or vegetarian with a few simple substitutions

Disadvantages or points to consider

Of course, like any food, if you don’t follow the rules, it can have negative aspects:

• Using too much sugar or artificial syrups increases calories.
• Deep frying reduces nutritional value.
• Consuming too much may not be suitable for low-calorie diets.

So it’s better to use fresh ingredients, whole wheat flour, and low-fat milk to make it healthier.

Golden tips for the best pumpkin pancakes

• If you want the pancakes to be fluffier, let the batter rest for 5 minutes before cooking.
• Use lukewarm milk to create a softer texture.
• If you want, you can add a few tablespoons of oat flour to the batter to increase fiber.
• For a diet version, use almond milk and stevia.
• ​​For a more unique flavor, add a little vanilla or powdered ginger.

Storage and freezing method

If you are not using the pancakes at once, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days.

For longer storage, place a sheet of parchment paper between each pancake and place them in the freezer. When ready to eat, heat in a toaster or microwave.

Pumpkin Pancakes for a Vegetarian or Gluten-Free Diet

• Egg-free: Use applesauce or chia seeds.
• Dairy-free: Replace cow’s milk with almond or coconut milk.
• Gluten-free: Use rice or oat flour instead of wheat flour.

The result will still be delicious and light.

Conclusion:

Pumpkin pancakes are not just for breakfast; A seasonal experience that brings the scent of fall, the taste of cinnamon, and the feeling of warmth in every bite. These pancakes are made with simple ingredients, but the result is a luxurious and hearty meal that you can even find in famous cafes.

So this weekend, treat yourself to a fall morning. Make some pumpkin puree, heat up the pan, and let your home fill with the aroma of cinnamon and butter. Because sometimes happiness is just a plate of fluffy pumpkin pancakes. Make this delicious snack and share your thoughts with us.

Asked Questions About Pumpkin Pancakes Recipe

1-How can I make pumpkin pancakes fluffy and soft?

To make your pumpkin pancakes fluffy, don’t overmix the batter and let it rest for about 5 minutes before cooking. Using buttermilk or adding a bit of extra baking powder also helps them rise beautifully.

2-Can I make pumpkin pancakes without eggs?

Yes! You can easily replace each egg with ¼ cup of applesauce or 1 tablespoon of chia seeds soaked in 3 tablespoons of water. This keeps the pancakes moist and perfect for a vegan diet.

3-Can I freeze pumpkin pancakes?

Absolutely. Once they cool completely, place parchment paper between each pancake and store them in an airtight container or freezer bag. They’ll stay fresh for up to 2 months. Reheat in a toaster or microwave before serving.

4-What toppings go well with pumpkin pancakes?

Maple syrup, walnuts, whipped cream, banana slices, or a sprinkle of cinnamon are all delicious choices. For a healthier option, try Greek yogurt and honey.

5-Are pumpkin pancakes healthy?

Yes, especially when made with whole wheat flour and less sugar. Pumpkin is full of vitamin A, fiber, and antioxidants, making these pancakes a nutritious and energizing breakfast choice.