Remember that time I shared a photo of this yummy recipe, told you to stop everything to make it but then didn’t actually share the recipe? Yeah, I’m not letting myself off the hook for that one either. The day has come! This super simple and dayummm good Pumpkin Pancake recipe is finally here. FOR REAL this time!
The grocery list.
- Pumpkin purée – These Pumpkin Pancakes are the perfect way to use up that leftover pumpkin that you bought for all the delicious fall recipes!
- Eggs – Eggs give your pancakes structure.
- All-purpose flour – Did anyone else buy a ton of flour during lockdown and now just has a ridiculous amount at your house? I guess it just gives me incentive to come up with more delicious recipes!
- Pumpkin pie spice – Pumpkin pie spice is a combo of all the warm spices: cinnamon, nutmeg, cloves, allspice and ginger.
- Ginger beer – Unlike a normal pancake recipe that would use a rising agent like baking powder or baking soda, I’m using actual soda in this recipe. HUH?? It may seem strange, but it works! Aside from making these Pumpkin Pancakes puff up, ginger beer adds a slight tang to the flavor of this dish.
- Salted butter – For cooking your pancakes.
- Chocolate chips – This step is optional, but I like to sprinkle some mini chocolate chips on top of my pancakes. If they’re steaming hot, your chips will get nice and melty. So delicious!
- Maple syrup – Do you like to drown your pancakes in maple syrup or do you just drizzle a little on top?
Heat a cast iron skillet or griddle pan, whatever you normally use for pancakes, over low heat. These pancakes are very moist because of the pumpkin purée, and cooking them on low heat will allow them to cook through without burning.
In a large bowl, mix together the pumpkin purée and eggs until smooth using a whisk or electric hand mixer. Add the flour and pumpkin pie spice until just combined. Lastly, add the ginger beer and mix until JUST combined. DO NOT overmix. The bubbles from the carbonation in the ginger beer are what makes the pancakes rise and give them lift. If you overmix your batter, you’ll have flat pancakes.
Add a teaspoon of butter to the heated pan to melt. Use a ¼ measuring cup or ladle to scoop 3-4 pancakes at a time. Cook each pancake for 3 minutes before flipping. Once flipped, cook for an additional 2-3 minutes until both sides are golden. Repeat with the remaining batter.
Build a pancake plate by stacking 3-4 pancakes. Add additional butter to taste and top with mini chocolate chips. Drizzle with syrup.
If you have leftover batter, it can be stored in the fridge in an airtight container for up to 2-3 days.
If you want to go above and beyond your classic pancake topping, maple syrup, here are a few recommendations of my favorite ways to enjoy these Pumpkin Pancakes!
Homemade whipped cream.
I totally understand the appeal of tipping your head back and spraying canned whipped cream straight into your mouth (trust me I’ve done it more than a few times), but it just doesn’t compare to homemade whipped cream.
Every time I’ve made whipped cream from scratch, I haven’t used measurements for the two ingredients that it contains. All you need is heavy whipping cream and confectioner’s sugar. One pint of heavy cream usually makes a decent amount of whipped cream. More or less heavy cream means more or less whipped cream (duh).
In a large bowl, add your heavy whipping cream. With a standing mixer or an electric hand mixer, mix the heavy cream on high speed for approximately 1 minute. As your cream starts to thicken, add a little bit of confectioner’s sugar. Mix until it’s fully combined, then taste-test your whipped cream. Depending on how sweet you want your whipped cream, continue adding sugar until it’s to your likeness.
Continue whipping your cream on high speed until it forms stiff peaks. Don’t whip it past that point because you’ll end up with butter!
This six-ingredient cold treat tastes even better than store-bought ice cream! Make a Pumpkin Pancake and ice cream sundae with some hot fudge and whipped cream for the most nostalgic and sweet weekend breakfast treat.
Eggnog, you either love it or hate it, but I know you’ll love this eggnog whipped cream paired with your Pumpkin pancakes! Sprinkle some extra nutmeg on top to make your breakfast extra delicious.
Looking for more pumpkin recipes?
Here are a few to try:
Lastly, if you make this Pumpkin Pancakes recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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- Heat a cast iron skillet or griddle pan over low heat.
- In a large bowl, whisk together the pumpkin puree and eggs until smooth. Add the flour and pumpkin pie spice and mix until combined. Lastly add the ginger beer and mix until just combined. Do not overmix, the bubbles from the carbonation help give lift to the pancakes.
- Add a teaspoon of butter to the heated pan to melt. Use a ¼ measuring cup to scoop 3-4 pancakes at a time. Cook for 3 minutes before flipping. Once flipped, cook for an additional 2-3 minutes until both sides are golden. Repeat with the remaining batter.
- Build a plate by stacking 3-4 pancakes, add additional butter to taste and top with mini chocolate chips and drizzle with syrup.
**These pancakes are moist inside from the pumpkin puree. Low heat is key for cooking as the natural sugars in the pumpkin puree will burn at a high heat.