Pumpkin Pancake Recipe (2024)

By: Jodi/Published on October 16, 2019 Updated on January 3, 2024/6 Comments

Indulge in the wholesome goodness of our healthy pumpkin pancakes recipe, a favorite among kids and adults alike. Crafted with canned pumpkin, a dash of almond extract, and a sprinkle of pumpkin pie seasoning, these pancakes are a cherished autumn delight. Discover the art of crafting pumpkin spice pancakes that pack a punch of flavor using only a handful of ingredients.

Prepare to elevate your breakfast game with our Pumpkin Pancakes – a convenient, make-ahead breakfast option that can be prepared in abundance, frozen, and reheated whenever needed. These pancakes are a lifesaver for those bustling mornings when your little ones can easily warm them up and participate in creating their breakfast.

The entire family is sure to relish the harmonious flavors that unite to form these pumpkin-infused pancakes. According to my children, they taste just like a slice of homemade pumpkin pie! For an added touch of sweetness, crown them with luscious maple syrup, indulgent caramel sauce, or the natural goodness of honey.

Ingredients

• 1/2cup canned pumpkin
• 1 1/2 cup milk (or almond milk for a dairy-free version)
• 1 egg
• 2 tablespoons Vegetable oil
• 2 tablespoons brown sugar
• 1 teaspoon Almond extract (or vanilla) ✅
• 1 ½ cup gluten-free flour
• 1 1/2 teaspoons baking powder ✅
• 1 tsp. baking soda ✅
• 1 tsp. pumpkin pie seasoning ✅
• ½ tsp. Salt

Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅represent foods that need to be checked for gluten.

How to Make Healthy Pancakes for Kids

To whip up these delicious kid-friendly pumpkin pancakes, start by combining your wet ingredients. In a medium-sized bowl, vigorously whisk together 1 ½ cups of milk, ½ cup of canned pumpkin puree, 1 egg, 2 tablespoons of vegetable oil, 2 tablespoons of brown sugar, and 1 teaspoon of almond extract (or vanilla extract).

Next, in another medium-sized bowl, focus on the dry ingredients. Whisk together 1 ½ cups of all-purpose gluten-free flour, 1 ½ teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie seasoning, 1 teaspoon of cinnamon, and ½ teaspoon of salt.

Now, it’s time to combine the dry and wet components. Gently stir the dry ingredients to the wet ones, folding them together until just moistened. Be cautious not to overmix, as this could result in tough pancakes. It’s perfectly fine if there are a few lumps in the batter.

Prepare your cooking surface by preheating a griddle to 350 degrees or heating a large nonstick skillet over medium heat.

Using a ¼ cup measuring cup, scoop the pancake batter and pour it onto the hot griddle or skillet. Allow the pancakes to cook for approximately 1 ½ to two minutes per side. You’ll know it’s time to flip them when the edges start to show a bit of browning, and the center of the pancake batter forms bubbles.

Once cooked to perfection, serve these delightful pumpkin pancakes with a generous drizzle of warmed maple syrup for a truly scrumptious breakfast treat.

Pancake Add-in Suggestions

• chocolate chips
• chopped pecans
• shredded coconut

Recipe Tips

• Use a Nonstick Skillet or Griddle: If you’re not using a nonstick surface, make sure to grease it lightly with cooking spray or a small amount of oil to prevent sticking.
• Check the Batter Consistency: Gluten-free flours can vary in their moisture content. If your batter seems too thick, you can add a little more milk to reach the desired pancake batter consistency.
• Don’t Overmix: Overmixing gluten-free pancake batter can make the pancakes dense. It’s okay if there are a few lumps in the batter; resist the urge to over-stir.
• Let the Batter Rest: If you have the time, allowing the batter to rest for about 10-15 minutes can help improve the texture of your pancakes.
• Preheat the Cooking Surface: Make sure your griddle or skillet is fully preheated before adding the pancake batter. You can test if it’s hot enough by sprinkling a few drops of water onto the surface; they should sizzle.
• Use a Ladle or Measuring Cup: To ensure uniform-sized pancakes, use a ¼ cup measuring cup or ladle to pour the batter onto the cooking surface.
• Adjust Heat as Needed: Cooking temperatures can vary, so adjust the heat as needed to prevent burning or undercooking. You want a medium heat that cooks the pancakes evenly.
• Watch for Bubbles: Look for bubbles forming on the surface of the pancakes; this is a sign it’s time to flip them. Be patient and flip gently to avoid splattering.
• Keep Pancakes Warm: If you’re making a large batch, you can keep the cooked pancakes warm by placing them on a baking sheet in a 200°F (93°C) oven while you finish cooking the rest.
• Variations: Get creative with toppings! Besides maple syrup, consider adding sliced bananas, chopped nuts, chocolate chips, or whipped cream for extra flavor and texture.
• Make Ahead: These pancakes can be frozen. After cooking, let them cool, then stack with parchment paper in between and freeze in an airtight container. Reheat in a toaster or microwave.
• Experiment: Feel free to experiment with spices and flavorings. You can customize your pumpkin pancakes with additional spices like nutmeg, cloves, or ginger for extra warmth and depth of flavor.

FAQ

Storage Instructions

• Cool Completely: Allow the cooked pancakes to cool to room temperature on a wire rack or a clean, dry surface. This helps prevent condensation and sogginess during storage.
• Stack and Separate: Gently stack the cooled pancakes with a piece of parchment paper between each pancake to prevent them from sticking together. This step is essential to ensure easy separation when you’re ready to reheat them.
• Airtight Container or Freezer Bag: Place the stacked pancakes in an airtight container or a freezer-safe resealable bag. Ensure you remove as much air as possible before sealing to prevent freezer burn.
• Label and Date: Don’t forget to label the container or bag with the date of preparation. This helps you keep track of their freshness.
• Freeze: Store the container or bag in the freezer. Your gluten-free pumpkin pancakes should stay fresh for up to 2-3 months.

When you’re ready to enjoy them again:

• Thaw: Remove the desired number of pancakes from the freezer and let them thaw in the refrigerator overnight or at room temperature for a few hours.
• Reheat: Warm the pancakes in a toaster, oven, or microwave until they are heated through and achieve the desired level of warmth.

More Pumpkin Recipes

• Chocolate Chip Pumpkin Bread
• Crockpot Pumpkin Chili
• Pumpkin Millet Porridge
• Spiced Pumpkin Seeds
• Sausage and Rice Stuffed Pumpkins
• Pumpkin Dip